This sea foam toffee runs the gambit when it comes to names. It's called sea foam, cinder toffee, angel toffee, sponge candy, honeycomb toffee. It gets it's origin from the Crystal Beach fair (my old stomping grounds as child) and it dates back to the 1920's. The fair was a famous place for falafels, cotton candy, sugar waffles and salt water taffy. Today the fair is closed down, the only way to get this authentic candy is by making it yourself.
2 1/2 cups - sugar
2/3 cup - light corn syrup
6 tbsp - water
2 tbsp - baking soda
2-3 tsp - pure vanilla extract
4-8oz - bakers chocolate melted
Grease a large 9x13 cake pan, and line with parchment paper extending past the rim of the baking pan.
Add all ingredients except baking soda to a large deep pot, stir to incorporate.
Bring to a boil over medium high heat (DO NOT STIR) and cook until candy reaches 290° (hard crack) on a candy thermometer or around 10 minutes.
Pull off the stove and quickly add the baking soda, stirring for 5 seconds. Quickly pour off toffee into prepared pan.
DO NOT TOUCH the sea foam until set completely, if you do it will deflate the delicate candy combs.
Once cool chop sea foam and coat in melted chocolate. Let set and enjoy.
NOTE: Sea foam does not withstand humidity well, it makes it mushy and unpalatable.
Recipe by Resolute Ridge©
DOWNLOAD A PRINTABLE VERSION BELOW