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Sea Foam Candy Recipe
Sea Foam is a traditional, brown sugar candy that can be a little difficult to make. The candy is light and sugary and resembles the white caps of waves when swirled just right. It can be garnished with dipping chocolate but I think it's best plain.
Like most candies, temperature is crucial when it comes to making sea foam. Make sure to use a candy thermometer to get your candy to the perfect temperature and consistency. A perfect beach treat for the summer, sea foam candy is delicious and a little bit of work to create but follow this recipe, don't rush, and I'm sure your sea foam will turn out lovely.
- 1/2 Cup water
- 1/2 Cup light corn syrup
- 1/8 tsp salt
- 2 Cups brown sugar
- 1 Tbs vinegar
- 2 egg whites
- 1 tsp vanilla
- 1 Cup chopped pecans, (optional)
Don't forget the candy thermometer!
- In a 3 quart heavy-bottom saucepan, bring water, corn syrup, and salt to a boil.
- Stir in vinegar and sugar.
- Let the mixture return to a boil. Then cover and cook 3 minutes.
- Uncover and cook without stirring until the mixture reaches 250 degrees Fahrenheit on your candy thermometer.
- Leave the mixture cooking while preparing egg whites. In a separate large bowl beat egg whites until they're stiff enough to hold their shape.
- Check the mixture on the stove with your candy thermometer and let cook until it has reached 260 degrees.
- When the mixture is the right temperature pour it over the egg whites in a thin stream and beat slowly.
- When the hot mixture and egg whites have been combined add vanilla and nuts.
- Beat the mixture until it will hold its shape in patties when dropped onto waxed paper. While dropping the patties of candy onto the paper give the mixture a slight swirl as the last bits drop of your spoon or spatula for that 'wave' look. Let cool on the waxed paper.