Foam candy shapes recipe (bananas/shrimps)

Not sure how international these things are, but in the UK, there’s a type of candy described as ‘foam shapes’ - most commonly appearing in the form of pink shrimps and foam bananas. I want to try making my own.

The texture is like hard, dense marshmallow - and the ingredients list is fairly similar (except that foam candy lists corn starch as an ingredient, which marshmallows often dont). Unfortunately, an ingredients list is not a recipe.

I’ve tried all sorts of googling for a recipe for these to no avail - there’s something called ‘sea foam candy’, which isn’t the same - and a search for just ‘foam candy’ returns results for honeycomb cinder toffee.

Any ideas?

Is the texture similar to circus peanuts?

They are basically a very firm marshmallow - maybe looking for a shapeable marshmallow recipe?

No idea - we don’t get those here.

ETA: they look similar…

from my web researches, it sounds like the marshmallow pieces in Lucky Charms cereal may be similar, but I’m not sure if that’s just due to dehydration. Certainly pink shrimps and bananas aren’t at all shrivelled.

I tried searching for ‘hard marshmallow recipe’, but that just returned lots of helpful tips on resoftening stale marshmallows.

Try circus peanut recipe. Gelatin is the ingredient which makes them hold shape.

I think they must be like circus peanuts. Google turned up this:

Utensils needed:

Stand mixer (you must use a stand mixer for this, a hand mixer is not strong enough)
whip attachment (you can use regular beaters but the whip works well)
Small saucepan with lid
candy thermometer
small bowl
4 jelly roll cake pans (you can also use cookie sheets, but it makes less of a mess on a pan with sides)
piping bag with 1/2 inch tip
parchment paper
scissors or pizza cutter


3 envelopes unflavored Gelatin
1/2 cup ice cold water
1/2 cup room temp water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon banana flavored extract or equivalent banana flavored liquor
2 drops orange food color, or red and yellow food color equivalent.
1/4 cup powdered sugar
1/4 cup corn starch
non-stick cooking spray


Put the ice water in the bowl of the stand mixer and add the gelatin.
In a small saucepan combine the room temperature water, sugar, corn syrup, and salt. Put the saucepan over medium heat, cover and allow to cook for 3-4 minutes (sugar should melt and the steam should wash all the sugar crystals from the sides of the pan). Remove the cover and clip the candy thermometer to the side of the pan (The bulb of the thermometer should be in the syrup mixture, but not touch the bottom of the pan). Continue to cook until the syrup mixture reaches 240^F (takes about 7-8 minutes). Remove it from the heat right away when it reaches 240^F.
Turn the mixer on low speed and slowly pour the hot syrup mixture down the side of the bowl (so the syrup wont splash) into the gelatin mixture. Once you have added all the syrup, turn the mixer up to high and mix until the fluff is thick and lukewarm about 12-14 minutes. add the banana flavor and food coloring and continue to mix one minute more.

In a small bowl mix the powdered sugar and the corn starch.
Line the jelly roll cake pans with parchment paper and spray with non-stick cooking spray and dust with a little of the powdered sugar mixture.

Put the 1/2 inch tip on your piping bag, and spray the inside of the bag and tip with nonstick cooking spray. Fill the bag with your fluff mixture, and pipe ropes of fluff lengthways on the prepared pans with a fat, skinny, fat skinny design (to look like peanuts). Using scissors or a pizza cutter, sprayed with non-stick spray, cut at every other “skinny” place to resemble peanuts. Cover your fluff with the rest of the powdered sugar mixture and allow them to sit for 4 hours or overnight. Shake off the excess powdered sugar and your “circus peanuts” are ready. For a crispier texture you can dehydrate these in your food dehydrator (use a low heat). Store them in a tin at room temperature.

Thanks - that sounds promising. Corn syrup isn’t available here, but I expect I can substitute glucose syrup.