Go Back

Honeycomb / Seafoam


  • 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


  • 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.


1: Recipe from Crafting in the Rain
2: Dip the pieces into chocolate for your very own Crunchie bar pieces!