Sea Foam Candy AKA Crunchy Bar Candy
This sea foam toffee runs the gambit when it comes to names. Some call it sea foam, some cinder toffee, angel toffee, fair food, sponge candy, honeycomb toffee. We call is sea foam, and it gets it's origin from the Crystal Beach fair that ran ferries in the 1920's. Never the less it was a famous place for candy; falafels, sea foam candy, cotton candy, sugar waffles, salt water taffy were all produced at the fair. Now closed the only way to get authentic candy is my making it yourself.
2 1/2 cups Sugar
2/3 cup light corn syrup
6 TBSP Water
2 TBSP Baking soda
2-3 tsp Vanilla
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 of the stive ad 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.