PERFECT. This is the seafoam recipe that I remember--light and airy, and chocolate covered. What could be better???

Great Recipe. I would just give a couple words of caution for a novice like me attempting the recipe. First, when heating up the sugar and syrup I would use a medium size saucepan (I used a small one as it was all that was necessary for the 2 cups of ingredients...but in the end wished I had used a larger one). Second, when it says to stir the soda in briskly they really mean it...it's like a science experiment; the whole concoction rapidly expands, so if you do not stir briskly it will be hard to get the soda all mixed in correctly. Other than those couple things I wish I had known before my first attempt this is a great recipe. Exactly what I was looking for.

I can't wait to try this. Thanks for the tips Kristin!

For fluffier candy, don't spread the hot mixture to cover the pan. Just let it fall natually.

Excellent recipe! I was surprised at how well this matches the traditional seafoam, and how simple compared to the egg white recipes (which don't even come close). I added a teaspoon of vanilla extract just before removing from heat.

I am giving this 4 stars and not 5 because it looks and tastes just like seafoam, BUT has way too much baking soda flavor. I would suggest reducing the baking soda to half and I also used dark karo, which added more a molasses flavor.

Words of caution:
Use dark kayro for more "candy store" flavor.

Use 1 tsp of baking soda only!!!!! Made it with 4, then 3, then 2, and found out it works with 1 with less baking soda taste. Buy a flour sifter and use that to distribute it over or sprinkle with your hand and stir quick and don't overstir or the bubbles break apart. When you do this, this is almost indistinguishable from the candy store recipe.

Ty so much my best friend loves this candy and has not had it since he was a kid 20 yrs ago. I am going to make it for him.

Worked perfect. I tried two other recipes that I threw over the hill/disaters. This one is just like what I buy in the stores and coworkers thought it was better.

The bubbles should come from the baking soda neutralizing an acid and making gas-- like one of those Girl Scout volcanoes---- if there were molasses or brown sugar in it this recipe would make more sense. As it is, there is an acid missing. Most similar recipes call for vinegar. That's why the result from this one tastes like baking soda. Not much of the soda gets converted to bubbles, even though you get a lot of bubbles because you use a LOT of baking soda. Use less soda and an equal amount of white vinegar, or experiment with molasses.

This is really good--just like I used to buy. However, the recipe really needs to state to heat the sugar and syrup in a medium to large pan. Fortunately I knew what baking soda does to sugar, so I was prepared...

Thank you so much for the tips. My mom is 83 and has been talking about this candy a lot. I've never made it before and appreciate all the suggestions. It will save me lots of groceries. :)

My older sister makes this recipe and dips in chocolate. I brought it to school and am possibly going to make a business out of it. Thanks you cooks.com for this amazing recipe.

Thanks, Kristin! I appreciate those tips!

I love seafoam and this recipe was great! Used dark corn syrup and 1 teaspoon of baking soda. I followed suggestion of what others said. I used a 9x9 pan because I was too lazy to wash the bigger one. The seafoam was a bit too thick to break so for future I will use the correct pan! I'm sorry I made them because I have eaten almost half of them! I dipped some in chocolate and some I left plain.