Old-Fashioned Sea Foam Candy

Old-Fashioned Sea Foam Candy

MARBALET

"This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'."
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Ingredients

servings 247 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Butter or oil an 8 inch square baking pan; set aside.
  2. Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
  3. Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
  4. Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
  5. Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

There are a couple good tips for making this type of candy. #1. Don't make it on a humid or rainy day, it just will not turn out properly. #2. Always have a fresh box of baking soda, it makes t...

Most helpful critical review

I so wanted to make this candy, it is my sister's favorite from the candy shops. I tried it four times and each time it was a disaster! I have no idea what I did wrong, I stared at the candy t...

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There are a couple good tips for making this type of candy. #1. Don't make it on a humid or rainy day, it just will not turn out properly. #2. Always have a fresh box of baking soda, it makes t...

I just wanted to let everyone know that there is a special knack to making this candy. I myself cannot make it. I've burn many batches. Now my husbands Aunt follows this recipe and makes the BES...

I so wanted to make this candy, it is my sister's favorite from the candy shops. I tried it four times and each time it was a disaster! I have no idea what I did wrong, I stared at the candy t...

In fairness to MARBALET, some of yours don't turn out as expected not because her recipe is wrong or you're doing it wrong. It's because you're talking about 2 different kinds of seafoam candy. ...

I also had a terrible failure. I did overcook it just slightly, but the texture was really really wrong.. instead of light and crisp and chalky like it's supposed to be, it was very heavy and an...

I have to disagree with you guys! I loved this candy! Although, I did have to grease the pan a lot for the candy to even come out! This was definitly a big problem.

I made a few changes - Cook to 300 and I used 1 Tablespoon of baking soda - sift or stir well to crush any small lumps before adding to sugar mix. I also lined my pan with aluminum foil and spra...

Even though I heavily greased the pan, I could not get the candy out. I was very disappointed, but not as much as my husband - he'd been dying for this treat! I wound up having to soak the pan...

I think this recipe came out fine! We made it several times with no p[roblem, broken it up and dipped it in almond bark to fill tin's for Christmas presents

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