We discovered this candy a few years ago while browsing a candy store. Mark quickly declared it was his favorite candy ever. When looking for “sea foam”, we realized this candy comes with many different names; honeycomb candy, sponge candy, or fairy food.
For fun, we decided we needed to learn how to make his favorite treat. At first, we could not find any recipes or information about it, except in an old cookbook. However, now we can find different recipes for it in cookbooks or looking on line.
This is not a super hard recipe to make, but sometimes it turns out wonderfully and other times it is a little finicky. We have not learned why, but it is a great reason to make more.
We prefer the candy with a touch of molasses (or dark corn syrup) but it is just as good either way. However, the candy lasts longer coated in chocolate, so we highly recommend that if you want to save for longer.
- 1/4 tsp gelatin
- 1 tsp Water
- 1 1/2 c sugar
- 1/4 + 2 Tbla c corn syrup, light or dark OR replace with golden syrup
- 2 Tbl molasses
- 1/4-1/2 tsp apple cider vinegar Optional
- 1/2 c Water
- 1 Tbl baking soda sifted Can reduce to 3/4 Tbl if desired
- Line a 9x9 pan with parchment paper. If you prefer thinner candy, use a larger pan with sides.
- In a small glass bowl, add gelatin and 1 tsp water together and let sit.
- In a tall, medium-large size pot, mix together sugar, corn syrup, vinegar and 1/2 cup water.
- Heat over medium heat and stir until the sugar dissolves and the mixture comes to a boil. Run a wet pastry brush along the edges to dissolve any sugar crystals.
- Insert a candy thermometer and heat mixture to 300° F. Do not stir anymore.
- Remove from heat and let sit for a minute or two, the bubbles should slow down.
- Add “bloomed” gelatin and whisk carefully. The hot sugar syrup will bubble up.
- Sprinkle the baking soda over the sugar mixture and whisk vigorously.
- Return mixture to the heat and continue whisking for 30 seconds. The sugar mixture will rise up in the pot, nearly double in size.
- Quickly pour mixture into the parchment lined pan, it should pour out in a big glob. Do not try to spread it out, just let it settle into the pan.
- Cool completely for about 2 hours (or overnight) before taking it out of the pan.
- When ready, break it into pieces. Dip in chocolate and let sit till hardened.
- Store in an air tight container at room temp.
- Dip in favorite chocolate if desired and let sit till hardened.
Recipe adapted from www.nobiggie.net/sea-foam-candy