Every time we went to the candy shop at the beach when I was a kid my Dad bought “seafoam” candy. Sometimes it is called honeycomb as well. It looks like either foam or honeycomb to me, with the airy pockets. It melts in your mouth, sweet and crunchy, then quickly dissolves. My favorite way is dipped in chocolate, but plain is good too, especially the little bits left over when you cut it sprinkled on ice cream.
As with any candy making, use only pure cane sugar and have everything measured and ready to go before you begin since candy goes from perfect to scorched and horrible in seconds. This is a pretty easy candy to make though and requires few ingredients. My youngest one loves how it dissolves in your mouth!
HONEYCOMB CANDY
1/4 cup water
1/4 cup corn syrup
1 cup sugar
2 tsp baking soda, sifted
Chocolate for dipping, optional
Line a baking sheet with a silicone mat or spray with nonstick spray. Set aside.
In a large pot stir together the water, corn syrup, and sugar over medium heat. Stir until it boils and then remove your spoon and add a candy thermometer. Watch it carefully, as you just want it golden brown. At 300 degrees quickly pull it off the heat and add the baking soda. Stir very quickly until the baking soda is all mixed in then pour immediately into the prepared pan. DO NOT SPREAD IT! This will let it have little air pockets, which is what we are going for. Let cool completely before cutting into pieces with a serrated knife. (Save the little bits for putting on ice cream!)
I like to dip half of each piece in dark or milk chocolate, but you can leave plain as well. Store in an airtight container at room temperature. Will keep 1-2 weeks.
Ingredients
- 1/4 cup water
- 1/4 cup corn syrup
- 1 cup sugar
- 2 tsp baking soda, sifted
- Chocolate for dipping, optional
Instructions
- Line a baking sheet with a silicone mat or spray with nonstick spray. Set aside.
- In a large pot stir together the water, corn syrup, and sugar over medium heat. Stir until it boils and then remove your spoon and add a candy thermometer. Watch it carefully, as you just want it golden brown. At 300 degrees quickly pull it off the heat and add the baking soda. Stir very quickly until the baking soda is all mixed in then pour immediately into the prepared pan. DO NOT SPREAD IT! This will let it have little air pockets, which is what we are going for. Let cool completely before cutting into pieces with a serrated knife. (Save the little bits for putting on ice cream!)
- I like to dip half of each piece in dark or milk chocolate, but you can leave plain as well. Store in an airtight container at room temperature. Will keep 1-2 weeks.
