Chocolate covered seafoam candy, also known as cinderblock, sponge or honeycomb taffy is a homemade treat where one bite will bring you back to grandma’s house. There are two types of recipes for seafoam candy: one calls for egg whites while the other relies on baking soda. The egg white recipe will produce a lighter, more airy seafoam candy. Getting the texture right for old-fashioned chocolate covered seafoam candy is essential, so the egg white option is preferable, although slightly more complicated.
Things You'll Need
- 4 egg whites
- 3 cups sugar
- 1 cup brown sugar
- 4 tbsp. agave syrup or honey
- 1 cup water
- Mixing bowl
- Candy thermometer
- Electric mixer
- 1/2 tsp. salt
- 1 cup pecans, chopped
- 2 tsp. vanilla
- Cookie sheet
- Wax paper
- 4 cups chocolate melting wafers
- Bain marie or microwave
- Ice cream scoop
Separate the eggs. Set the egg whites aside until they come to room temperature. Combine the sugars, agave syrup and water in a bowl.
Pour the mixture in a saucepan. Over low heat, stir until the sugar has dissolved completely. Stop stirring and continue to heat the sugar mixture to hardball stage, which is 255 degrees Fahrenheit. Check the exact temperature using the candy thermometer.
Beat the egg whites with the salt until they form stiff peaks. When the sugar reaches hardball stage, take it off the heat and let it cool five degrees. Beat the sugar mixture into the egg whites.
Fold the nuts and vanilla into the egg white and sugar mixture. Do not stir aggressively, as this will take the air out of the egg whites and the chocolate covered seafoam candy will be too dense.
Line a cookie sheet with wax paper. Drop teaspoonfuls of the mixture onto the wax paper. Wait two hours before proceeding, or until the mixture is completely dry.
Microwave the chocolate wafers in a bowl, or prepare a bain marie to melt the chocolate melting wafers.
Scoop up the chocolate with an ice cream scoop and then pour it out to leave a film of chocolate on the inside of the ice cream scoop.
Roll each piece of sea foam candy inside the chocolate scoop to coat it thoroughly, and return it to the wax paper to dry. Store in an airtight container at room temperature.
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