I’ve gotten a bit addicted to Sea Foam of late.

You might also know it as Sponge Toffee.

Both names are somewhat appropriate.

Quite commonly know today as a commercial candy bar, Crunchie.

At work for the Christmas season we’ve had a generic version that I’ve been buying almost every day. But at six bucks a box box it’s not exactly cheap.

And after my sixth or seventh time buying a box I realized this can’t be really that difficult to make.

It’s very simple actually. Basically a caramel with baking soda to make it frothy.

Coat it in some Callebaut chocolate and you’ve got an even better version than what you’ll find at the grocery store.

if you got 20 minutes you can whip up your own batch.

Ingredients:

1 ½ (22 ml) Tbsp honey

5 tsp (25 g) baking soda

½ tsp (2 g) cream of tartar

1 cup (250 ml) water

3 ½ cups (700 g) granulated sugar

1 ½ cups (375 ml) golden corn syrup

Method:

Prepare a 9×13 pan by lining with parchment paper so it reaches up a couple inches over the edge of the pan. I use coming spray to “glue” 2 sheets in the pan and cut the corners so it fits nicely. Set pan aside.

Measure out all ingredients ahead of time, it comes together quickly once you reach temperature.

Combine Cream of Tartar and baking soda in a small bowl and set aside.

In a large pot combine sugar, water and corn syrup. Bring to a boil over med high heat, stirring until sugar is dissolved.

Once sugar has dissolved stop stirring.

Continue cooking until it reaches 285°F

Stir in the honey. Continue cooking until the hard crack stage, 300°F.

Remove from heat. Quickly stir in the baking soda/cream of tartar. The mixture will foam up.

Transfee candy to your prepared pan. Do not spread mixture, it will settle itself. Be careful not to knock the air out of the candy.

Set aside and let the candy cool competely.

When cool break into pieces. The end of a rolling pan works well in this situation.

Eat as is or coat with a good, tempered quality chocolate like I do.