Sea foam candy dipped in dark chocolate and sprinkled with coarse sea salt. Sea foam is also known as sponge candy and is a light and airy sweet treat.
Homemade Dark Chocolate Sea Foam Candy
Growing up I lived in SW Portland right down the street from Multnomah Village; a cute village with small shops and restaurants. It was a dream neighborhood to grow up in. We could walk into the village and shop at small businesses, get a bite to eat and the best part, visit the candy store. My sister and I used to collect cans and bottles from our neighbors to get some money for the candy store. Ah those were the days.
As a family we would go to Fat City Cafe for lunch and stop by the candy store before our walk home. My sister and I would pick out our favorite candies like big league chew, wax bottles, and smarties. My dad would get an ice cream cone and my mom would always get chocolate covered sea foam candy. A bag of sea foam candy was often stuffed in the back of the fridge, I’m sure in an effort to hide it anyone else.
Ever since my childhood, I have had a special appreciation for sea foam candy. It’s nostalgic and it’s so delicious. My mom’s effort to hide her candy would usually fail as I would steal small pieces until it was gone. I couldn’t help myself, this candy is that good!
As an adult, I find myself only enjoying sea foam on special occasions. The candy store in the village is no longer there so it is always so special when I spot some at another store, which is honestly pretty rare. I would buy a huge batch because I felt like I wouldn’t see it again for a while. Until I realized…I can make it myself!
Sea foam candy is one of those recipes that seems like it is so hard to make yourself but actually isn’t; kind of like a fancy lamb dinner or the perfect pie crust. It has always seemed so special, delicate and like serious skills are needed to make it. Quite the opposite! You can have your own batch of sea foam candy in just a couple hours, and the longest part of this recipe is the cooling.
This sea foam candy is light and crunchy with a sweet toffee like flavor. Covered completely in thick dark chocolate and sprinkled with coarse sea salt. The sweetness of the sea foam and chocolate pair with the salty sea salt for an irresistible decadent candy. Trust me, you are going to go back for seconds…and probably thirds. Or eat the whole batch in three days like I did. Worth it!
Homemade Dark Chocolate Sea Foam Candy
- 2 1/2 cups sugar
- 2/3 cup light corn syrup
- 6 tablespoons water
- 2 tablespoons baking soda
- 2 teaspoons vanilla extract
- 4 cups dark chocolate chips – 2 – 12 oz. bags
- 1 tablespoon coarse sea salt
- Grease a baking sheet with shortening or vegetable oil. Line the baking sheet with parchment paper and grease the top of the parchment paper.
- In a dutch oven or deep medium saucepan add the sugar, corn syrup, water, and vanilla extract. Using a wooden spoon, mix until combined.
- Over medium heat, bring to a boil and without stirring cook until 300 degrees using a candy thermometer, about 15 minutes.
- Remove from the heat and add the baking soda and quickly stir to combine. The mixture will bubble up when the baking soda is added and turn a golden brown.
- Immediately pour the mixture onto the prepared baking sheet. Allow cooling for 1-2 hours.
- When cooled, remove from the pan and break into pieces. This will be a messy process! Keep the crumbs to sprinkle on top, on ice cream or milkshakes.
- Melt the chocolate in a double boiler set up until smooth. Dip the chunks of sea foam into the chocolate and cover completely or dip halfway. Allow access chocolate to drip off and set each one on a parchment paper-lined pan. Sprinkle with sea salt.
- Allow the pieces to cool and chocolate to set. Enjoy!
- While the sugar mixture is boiling, if small sugar crystals form on sides, run a heat resistant spatula around the side of the pot.
- Use a baking sheet with raised sides so the candy does not spread too far.
- Do not shake or smooth out the sea foam once poured into the pan. Allow it to spread on its own or it will lose its bubbles.
- To break it into pieces, I have found the best ways are to either pick it up out of the pan and carefully break it with your hands; don’t squeeze too hard when breaking, it crumbles easily or use a large knife to cut into chunks.
- Keep the small pieces that are leftover for sprinkling on top of the chocolate, ice cream, or milkshakes.