Seafoam Candy [Traditional Buffalo Sponge Candy]
Prep time: 
Cook time: 
Total time: 
Serves: 9x13-inch panfull
 
This type of candy is known as Sponge Candy in Buffalo, NY. It is considered a local specialty in the area, and in Buffalo, it is always made with chocolate on the outside with a yellow, crunchy interior. The candy pieces can vary slightly in shape and size. This candy is known by various names around the world, such as Sponge Candy, Hokey pokey, puff candy, cinder toffee, sponge toffee or candy, molasses puffs, fairy candy, and seafoam.
Ingredients
  • 1 cup light brown sugar (or granulated sugar)
  • 1 cup dark corn syrup (i use karo)
  • 1 cup semi-sweet or milk chocolate chips *see note
  • 1 TBSP apple cider vinegar
  • 1 TBSP baking soda
Instructions
  1. Combine sugar,syrup and vinegar in a large deep saucepan over medium heat, stirring constantly scraping the sides as you go, until sugar dissolves.
  2. Continue cooking WITHOUT stirring until 300^ on candy thermometer.
  3. Remove quickly and stir in soda(it will foam up high), mix well and pour straight away into a buttered 9x13-inch baking pan or spread out on buttered jelly roll pan. The pan is actually easier for your first couple of times. I like using it because it also gets thicker peaces.
Notes
I have been out of dark corn syrup before and made it with light corn syrup, it did not work. So next time if I have to substitute I tried packed brown sugar. To convert use the ratio of 1-cup of dark corn syrup, substitute 1-cup of packed brown sugar and ¼ cup water.

You can also eat it straight but we like it with chocolate and that is how it is traditionally found. if you desire you can also use white chips, butterscotch chips or mint chips to dip in or spread on the hot candy in the pan and
to coat the top and sprinkle with nuts before it cools.
Recipe by Cabin Goddess at http://cabingoddess.com/2014/05/22/the-daughter-of-the-sea-and-the-sky-by-davidlitwack-review-a-recipe/