Best 4 Old Fashioned Sponge Candy Seafoam Recipes
Indulge in the nostalgic charm of Old-Fashioned Sponge Candy, also known as Seafoam, a classic confection that delights the senses with its airy, melt-in-your-mouth texture and tantalizing sweetness. This beloved treat, often associated with county fairs and candy shops of yesteryear, has stood the test of time, captivating generations with its irresistible allure.
In this comprehensive guide, we present not one, but four enticing variations of this timeless candy, each offering a unique twist on the traditional recipe. From the classic Vanilla Sponge Candy to the decadent Chocolate Seafoam and the tangy Lemon Sponge Candy, to the nutty allure of Peanut Butter Sponge Candy, these recipes cater to a wide range of palates and preferences.
With step-by-step instructions and helpful tips, we'll guide you through the process of creating this delightful confection in the comfort of your own kitchen. Learn the art of achieving the perfect balance between crispness and chewiness, and discover the secret to achieving that signature airy texture that makes Sponge Candy so irresistible.
So, gather your ingredients, don your apron, and embark on a sweet journey as we explore the wonderful world of Sponge Candy and create memories that will last a lifetime.
OLD-FASHIONED SEA FOAM CANDY
This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'.
Provided by MARBALET
Categories Desserts Chocolate Dessert Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Butter or oil an 8 inch square baking pan; set aside.
- Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
- Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
- Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
- Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 45.2 g, Fat 8.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 42.6 mg, Sugar 41.2 g
OLD FASHIONED SPONGE CANDY (SEAFOAM)
This is very addictive. A perfect treat that melts in your mouth.MMMMMM...
Provided by Pat Duran
Categories Candies
Time 25m
Number Of Ingredients 4
Steps:
- 1. Combine sugar,syrup and vinegar in a large deep saucepan over medium heat, stirring until sugar dissolves. Then continue cooking WITHOUT stirring until 300^ on candy thermometer. Remove quickly and stir in soda(it will foam up high), mix well and pour right away into a buttered 9x13-inch baking pan. DO NOT SPREAD OUT, AIR WILL BE DEFLATED and candy will stick to teeth...When cool; break into pieces. --- Note: If you desire you can spread 1 cup of chocolate chips, white chips, butterscotch chips or mint chips on the hot candy in the pan and spread to coat the top and sprinkle with nuts before it cools.
SPONGE CANDY
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.
Categories Candy Dessert Christmas Winter Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
- Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)
OLD FASHIONED SPONGE CANDY
Make and share this Old Fashioned Sponge Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 28m
Yield 1/2 pound
Number Of Ingredients 4
Steps:
- line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
- combine sugar, vinegar and corn syrup in a heavy pan --
- stir once over medium heat till sugar dissolves --
- heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
- remove from heat, carefully stir in baking soda.mixture will foam quite high --
- pour mixture into prepared pans, set aside at room temperature until firm --
- invert pan to remove candy.
- peel foil off and break candy into small pieces --
- store in an airtight container at room temperature -- .
Nutrition Facts : Calories 3296.5, Sodium 7528.2, Carbohydrate 871.4, Sugar 563.2
Tips:
- Use a heavy-bottomed saucepan to prevent scorching the sugar mixture.
- Use a candy thermometer to accurately measure the temperature of the sugar mixture. This will help you avoid overcooking or undercooking the candy.
- Stir the sugar mixture constantly to prevent it from crystallizing.
- Be careful when working with hot sugar. Avoid touching it or spilling it on yourself.
- Work quickly when adding the baking soda and vinegar. This will help create the foamy texture of the candy.
- Pour the candy mixture onto a greased baking sheet or parchment paper. This will help prevent it from sticking.
- Allow the candy to cool completely before breaking it into pieces.
- Store the candy in an airtight container at room temperature.
Conclusion:
Old-fashioned sponge candy, also known as seafoam, is a delicious and easy-to-make treat. With just a few simple ingredients, you can create a light and fluffy candy that is perfect for any occasion. Be sure to follow the tips above to ensure your candy turns out perfectly. Enjoy!
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