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Seafoam Candy Recipe

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4 from 13 reviews

Seafoam Candy is a light, airy, and crisp homemade treat made by boiling a mixture of brown sugar, dark corn syrup, and vinegar, then incorporating baking soda to create a foamy texture. Once cooled, it forms a crunchy, bubbly candy that naturally breaks into pieces and melts in your mouth. This simple recipe offers a nostalgic, old-fashioned candy experience with minimal ingredients and effort.

  • Total Time: 30 mins
  • Yield: 12 servings

Ingredients

Seafoam Candy Ingredients

  • 1 cup brown sugar, firmly packed
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda

Instructions

  1. Prepare the Pan: Line a 9 x 13-inch baking pan with nonstick foil and generously grease the foil with cooking spray. Set this aside to be ready for the hot candy mixture.
  2. Combine Ingredients: In an extra-large heavy saucepan, combine the brown sugar, dark corn syrup, and white vinegar. Use a large pan because the candy foams and expands significantly during cooking.
  3. Dissolve and Boil: Stir the mixture constantly over medium heat until the sugar is fully dissolved and the mixture comes to a boil.
  4. Cook to Hard-Crack Stage: Once boiling, stop stirring and continue cooking the mixture until a candy thermometer reads 300°F (149°C), indicating the hard-crack stage for perfect candy texture.
  5. Add Baking Soda: Remove the pan from heat and rapidly stir in the baking soda. The mixture will start to foam and puff up quickly, so keep stirring briskly to fully incorporate the baking soda.
  6. Pour into Pan: Immediately pour the foamy candy into the prepared baking pan. Do not spread it with a utensil, as it will naturally spread out on its own. Avoid scraping out every last bit from the pan to maintain the candy’s airy texture.
  7. Cool Completely: Allow the candy to cool completely and undisturbed. Do not touch it while cooling to preserve the air bubbles that give seafoam candy its signature look and texture.
  8. Break into Pieces: Once cooled and set, lift the foil from the pan, peel it back, and break the candy into bite-sized pieces.
  9. Store Properly: Store your seafoam candy in airtight containers or jars at room temperature. Avoid moisture exposure, which will soften the candy.

Notes

  • Use a candy thermometer for precise temperature control to reach the hard-crack stage at 300°F.
  • Work quickly when adding baking soda and pouring the candy since it foams and sets fast.
  • A larger pan than the recipe recommends is beneficial to contain the foam without overflow.
  • Do not stir the sugar mixture once it starts boiling to prevent crystallization.
  • Keep candy completely dry during storage to maintain crispness.
  • The white vinegar helps prevent crystallization and adds a subtle tartness balancing the sweetness.
  • Author: Maya
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/seafoam-candy-recipe/