Cab Shop Seafoam Recipe -
Cab Shop Seafoam Recipe
  • READY IN 55 mins

Cab Shop Seafoam

Recipe by  

"Light brown and airy candy dipped in rich chocolate."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    55 mins


  1. Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand.
  2. Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.
  3. Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.
Kitchen-Friendly View

Reviews More Reviews

Jul 20, 2011

The taste is good (or would be had I not taken it too far) and the texture is right. But a big word of caution here. First - use a big pot. The baking soda/vinegar combo will balloon this to about 5x its original volume. I used my biggest saucepan and I think next time I'll use the stock pot to be safe. And most importantly...there is no way this would ever really fit in an 8x8 pan. It blows up and even after I poured it into the pan it kept expanding. It ran over the sides, which was fine because when it cooled it was easy to break off. But it would have been much easier if it were on a cookie sheet lined with heavy duty foil coated in cooking spray. Maybe not quite as thick in the end, but I think it'd still be pretty thick. Anyway those are my recommendations. I'd been craving seafoam and this will do the trick!

Nov 04, 2013

I have tried lining the pans with wax paper & foil, both were epic fails, what works so perfect you don't even need to grease the pans is either the rubbery (I can't remember what the material is) baking pans or a aluminum pie tin, because they are both flexible, when the candy cools, you just turn them upside down and wiggle the entire piece out, no picking off waxed paper or aluminum.


2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Peach Gelee Candy

See how to make jellied candy with fresh peaches.

Buckeyes I

See how to make an impressive but simple chocolate and peanut butter candy.

How to Make Hard Candy

Master the technique of making colorful hard candy in 99 seconds.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States