218. Honeycomb Candy (named Seafoam too)

Sweet or salty?

If given the choice between the two, my first choice will usually be salty.  I have never been much of a candy person, even as a kid.

With that being said, I did have my temptations.  Marzipan, peanut butter, dark chocolate and Seafoam. These were my candies of choice.

I grew up buying marzipan candy from See's.  My first introduction to this candy was in the shape of a piece of fruit.  The fruits are cute and some taste better than others, but I really liked it simple.  A cute rectangle square dipped in deep chocolate that I could easily eat in two bites.  My aunt would bring us over all types and shapes of marzipan from England too.  

Along with the marzipan she always brought Crunchie Bars.  We always just got one.  Each of us girls would take our treats back to our rooms and save them for a later day.  

At the end of my 10th grade we moved from sunny California to Oregon.  To say the weather and over cloud skies were a change is an understatement.  It rained a lot.

One of the activities we did to escape the rain was to go to the Oregon Coast.  It was still raining at the beach but they had outlet malls, indoor swimming pools at the hotels, miles of coastline and fun little stores to go and visit.

The two stores we frequented the most were the candy store and The Christmas Store.  This is where I found Seafoam Candy, many know it also as Honeycomb.

I loved this candy!  It was usually dipped in dark chocolate too.  I felt this was even better.

When I became old enough to start making it myself, I did.  It is so simple to make.  You just need to keep a few things in mind.  Let me tell you what they are so you can get in the kitchen and start making your first batch of Seafoam Candy.  Your family will thank me and you later.  (wink)

You will need a candy thermometer.  The candy must be boiled to a temperature of 300 degrees, hard ball stage.  You cannot eye ball this step.

You will want a larger than you think sauce pan when making this candy.  The first time I made it I used a small 3 cup sauce pan, after all, the sugar amount was small.  Well, let me tell you….when you add the baking soda, do you see the bubbles in the candy, this is how it happens.  The reaction is so fast and before you know it the candy is overspilling the pan.

Trust me, use a pot that is 6 cup sauce pan.  Don't be surprised your first time that you may have a few baking soda clumps in your candy.  Once it hardens these can be removed or brushed off.  I try to smash the baking soda with a fork so that there are not any clumps, just a suggestion.

Dipping the candy in chocolate is a bit messy, but really worth it.  The Seafoam on its own can be a bit brittle but dipped in chocolate it makes eating it less messy.

I store mine in the refrigerator in Maryland. It is so humid here that if I don't it gets sticky.  You can also try storing it in an airtight container where you live to see if that works for you.

I hope that you will let me know how your first attempt of this candy turns out in the comments below. It's a fun one to make with the kids because of the reaction toward the end with the sugar and baking soday…don't tell them and watch their faces of delight as the foam is created.

Recipe: Seafoam Candy

Please read the above tips before attempting to make this candy.

1.5 cups of sugar
1/4 cup of honey
1/4 cup of water
1 tablespoon of butter, to oil the pan
1 tablespoon of baking soda
1 package of chocolate chips, dark or milk (optional)

In a 6 cup sauce pan add sugar, honey and water.  Bring to a boil stirring constantly.

Once the candy starts to boil, add your thermometer and stop stirring.  Let the temperature rise to 300 degrees or to the hard ball stage.  This will take about 10 minutes.

While this is getting to the temperature needed, butter the cookie sheet.  The smaller the pan the thicker the seafoam.

Cookie Sheet:  around 1/4 inch thick
9X13 pan: 1/2 inch thick
8X8 pan 1+inches thick

Once it gets to 300 degrees, turn of heat and add baking soda.  Be careful because it will expand fast.  With a whisk, do your best to stir in the baking soda.

Immediately pour onto the prepared pan  DO NOT SMOOTH OR TOUCH.  It will settle and spread on its own.

Let it completely cool. To speed up the process I do put mine in the refrigerator.

While candy is hardening, melt chocolate.  Either in the microwave or on the stove top.  Use your preferred method.

Break up the candy into the desired sizes and dip chocolate.

Place the pieces on a wire rack to let the chocolate set.  Again, I just add mine back to the fridge.

Store in an airtight container.  Will last about one week.