This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!

Recipe Summary

Servings:
8
Yield:
0.5 pound
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 9x9 inch pan and set aside.

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  • In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).

  • Remove from heat and quickly stir in the baking soda.

  • Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.

Nutrition Facts

153 calories; proteing; carbohydrates 39.9g 13% DV; fatg; cholesterolmg; sodium 338.7mg 14% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
Finally! After a long hard search for a good "Seafoam" candy recipe (not to mention three batches that turned out more like divinity than what I was trying to make) I have found it! After breaking the candy into pieces I dipped them in chocolate like you would get if you bought this at the store. Yummy! By the way to the people who complained about this being "too hard": it's supposed to be hard! That's why you cook it to the hard crack stage. One hint is to line your pan with foil and butter or spray it well so you can just lift the candy out when it's set. Read More
(36)

Most helpful critical review

Rating: 1 stars
11/08/2006
The recipe I use is 1 c. sugar, 1 c. dark corn syrup, 1 tbl. vinagar and 1 Tbl of soda. I bring the first 3 ing. to 300 deg. then add soda. I line a 9 x 13 pan with parchment paper and spray it with pam. When you pour the hot candy into the pan do not spread it. It will spread itself and let cool completely for about 1 hour before you remove it. After it has cooled remove from pan and remove parchment. Break into pieces. Dip into chocolate.This recipe does work if you follow the directions. Also invest in a candy themometor. Read More
(53)
41 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 6
Rating: 1 stars
11/07/2006
The recipe I use is 1 c. sugar, 1 c. dark corn syrup, 1 tbl. vinagar and 1 Tbl of soda. I bring the first 3 ing. to 300 deg. then add soda. I line a 9 x 13 pan with parchment paper and spray it with pam. When you pour the hot candy into the pan do not spread it. It will spread itself and let cool completely for about 1 hour before you remove it. After it has cooled remove from pan and remove parchment. Break into pieces. Dip into chocolate.This recipe does work if you follow the directions. Also invest in a candy themometor. Read More
(53)
Rating: 5 stars
12/15/2003
Finally! After a long hard search for a good "Seafoam" candy recipe (not to mention three batches that turned out more like divinity than what I was trying to make) I have found it! After breaking the candy into pieces I dipped them in chocolate like you would get if you bought this at the store. Yummy! By the way to the people who complained about this being "too hard": it's supposed to be hard! That's why you cook it to the hard crack stage. One hint is to line your pan with foil and butter or spray it well so you can just lift the candy out when it's set. Read More
(36)
Rating: 5 stars
01/21/2003
WOW!!!!!!!!!!!! my younger sisters and brothers have a lot of food allergies as well as being finicky eaters. but they gobbled this up at light speed! one promise that i'll make this turns them into ANGELS! i made it in the microwave n it turned out perfectly. I scaled the recipe to 1 would put it in for 11 second intervals stirring after each one. for those who like it crunchy i put it over ice n those who like it chewy can wait for it to be cool enough to handle. Incredibly quick and easy! Wonderful maple flavor and you can play around with temperature and cooling time to alter consistancy. Read More
(22)
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Rating: 5 stars
02/02/2008
This attempt I took the advice to line the pan with sprayed foil. Took it off heat at 290-295...It turned out perfect. Doesn't stick to my teetch as much as the last batch did...I've eaten so much already that my mouth is getting sore...This is really good stuff! Read More
(15)
Rating: 4 stars
12/18/2003
I really like this it was quick and easy to make. Clean-up was a snap. Altough mine is really hard and crunchy next time I might not wait until it is 300 degrees stop it at 270. But it is definetly worth it! Read More
(10)
Rating: 1 stars
12/18/2003
This was my first attempt at candymaking and a dismal failure. I think the sugar must have got burnt; the whole thing looked and tasted quite disgusting. I don't think it's the recipe's fault though - just a warning to the inexperienced you may have trouble with this! Be prepared to waste some maple syrup before you get it right! Read More
(9)
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Rating: 5 stars
12/22/2002
This recipe was great! So easy to make it requires nothing but the time waiting for the temp to rise. Not great for my young kids but my husband and I love it. This will definetly be in my gift baskets this year! Read More
(9)
Rating: 4 stars
12/17/2004
If you like the taste of toasted marshmallows this recipe is for you! Beware-you won't be able to stop eating these though! Fun for kids to make (with help) and fun to eat. I found that not everyone is fond of the taste but for those that do they're addicting. Read More
(9)
Rating: 5 stars
03/04/2003
this is one of THE BEST candy recipes i have ever tried. it is delicious and satisfies even the most addictive sweet tooth. just be sure to have a candy thermometer on hand. Read More
(9)