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Delicious quick snack recipes and canning ideas for any occasion

Seafoam Candy

A nostalgic and crunchy candy that is easy to make and perfect for gifting or snacking. This seafoam candy is made with just a few pantry staples and is ideal for any sweet occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Candy, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • ¼ cup light corn syrup or golden syrup
  • ¼ cup water
  • 1 ½ teaspoons baking soda, sifted
  • 1 teaspoon vanilla extract optional
  • pinch fine sea salt optional, for balanced flavor
Optional Coatings and Flavor Additions
  • melted dark chocolate or milk chocolate for coating
  • powdered sugar for dusting
  • 3-4 drops peppermint oil for winter flavor
  • 1 tablespoon grated orange zest for citrus twist

Method
 

Preparation
  1. Line a baking tray with parchment paper or a silicone mat and have a small bowl ready with the sifted baking soda.
  2. Pre-measure all ingredients as candy-making happens quickly once the syrup is hot.
Cooking
  1. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir gently to moisten the sugar and place over medium heat.
  2. Bring to a boil without stirring, gently swirl the pan if needed to redistribute heat. Watch for a deep amber color and nutty aroma.
  3. Once reaching 300–310°F (hard crack stage) or deep amber color, remove from heat.
  4. Quickly whisk in the sifted baking soda (and optional salt/vanilla), the mixture will foam and puff up.
  5. Immediately pour the foamed mixture onto the lined tray, allowing it to settle naturally.
  6. Let the candy cool at room temperature until hard, about 30–60 minutes.
  7. Once cooled, gently break into pieces and coat as desired.

Notes

For best results, avoid refrigerating the candy as moisture can make it sticky. Store in an airtight container with desiccant packets for longer shelf life. Chocolate-coated pieces can stay crisp for about 1–2 weeks.