I originally had a different recipe up for honeycomb (seafoam) from a time when I was watching an episode of The Incredible Spice Men, on which they were making chocolate and cardamom mousse cake with honeycomb.
But due to the COVID lockdown, I’m doing up a batch of baking for my one sister who is a doctor. I am taking over a care basket of fresh baked bread, cookies, treats, and some homemade masks that another sister sewed up. (I have 6 sisters, so there is quite a few “another sisters.” 🙂 ) Anyhoos, back to the story… I wanted to make some chocolate covered honeycomb (seafoam), also known as Robson’s Rock for my sis. I dug up this page, knew it didn’t make a large quantity, and doubled the recipe.
Horrible mistake. There was so much baking soda in it, that it was literally inedible.
So I went searching for a new recipe and found a recipe on Crafting in the Rain. It turned out wonderfully!
To make it into Robson’s Rock (anyone who has been to the fudge shop in Jasper, AB will know what I’m talking about), dip or coat pieces in melted chocolate.
Honeycomb / Seafoam
Ingredients
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup light corn syrup
- 2 teaspoons baking soda sifted
- 200 grams semi-sweet chocolate chips
Instructions
- Line 9×13 pan with foil and give a light coating of cooking spray.
- Sift the baking soda to remove any lumps.
- Mix sugars and syrup in a medium-sized, heavy bottomed pan.
- Stir while heating, use a candy thermometre to cook the mixture to 288F.
- Remove pan from heat and quickly sprinkle baking soda over the mixture. Stir rapidly to thoroughly mix. It will turn bubbly and light colored.
- Pour candy into lined pan, spreading only a tiny bit so as not to remove the air bubbles.
- When candy is cool, smack with a heavy knife to break into pieces.
- Cover in melted chocolate if desired.
Dipping Pieces Into Chocolate
- Start a kettle full of water.
- Line a cookie sheet with wax paper and confirm you have room in your fridge to put it.
- Melt 200 grams of semi-sweet chocolate chips in a small bowl, in the microwave. Doing in bursts of 30 seconds until it's able to be stirred smooth.
- Pour the boiling water into a small pot and set the bowl on top of it. This just keeps the chocolate soft while you're dipping.
- Dip the piece of seafoam into the chocolate, tapping gently against the side of the bowl to get rid of excess. Place on the lined cookie sheet.
- Place filled cookie sheet in fridge to set for about an hour.
Notes
2: Dip the pieces into chocolate for your very own Crunchie bar pieces!
