After mentioning that I planned to eat (and write about) healthier foods this year, here I am posting a sea foam candy recipe. Now how did that happen?
This dearly loved old family recipe is for a treat we called “sea foam”– a candy that my grandmother was famous for (at least to us)! If it makes you feel any better, this candy is completely fat free and doesn’t use any corn syrup (which will likely be GMO if you don’t buy organic) …
The recipe is similar to Divinity, a traditional holiday treat. The holidays may be over, but celebrations come all year ‘round, right? And today is my brother’s birthday! So this batch of candy was delivered to him and I am putting the recipe on line so perhaps his kids can start taking the tradition to the next generation.
The idea actually came out of trying to eat better–yes, seriously! I asked my brother for the carrot recipe that he and his wife brought on Christmas Eve and he sent it with a request for the sea foam recipe. Funny how things get started…
Here’s how to make it…
Boil the sugar syrup until 255F or until it forms a hard ball when dunked in cold water.
While it cooks, beat two egg whites until stiff. Put a teaspoon of vanilla into egg white bowl so you don’t forget it.
When syrup reaches proper temperature, pour it into egg white bowl while beating with mixer. Don’t worry about getting out all the syrup (later you can soak the pan and the stuck on syrup will dissolve).
Beat syrup and egg mixture until it loses gloss and will hold shape.
Spoon out tablespoons onto wax paper, using a second spoon to push off candy (since it’s hot).
Let cool, then enjoy!
The candy is really pretty basic and I have been making it since I was a teen. The only “trick” is the proper beating time, but it’s still good if you don’t get it perfect. The other challenge is working quickly to scoop out the pieces of candy, which is really only a problem if you are trying to take pictures while doing it (hence some of the bad and missing pictures). Perhaps someday I’ll enlist one of the kids to photograph and then revise the post. ‘Cause celebrations come all year round!
Happy Birthday, Jim!
- 1 1/2 c white sugar
- 1 1/2 c brown sugar
- 3/4 c water
- 2 egg whites
- 1 t vanilla
- Combine sugar and water. Stir until sugar is dissolved
- Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water.
- While mixture is cooking, beat egg whites until stiff. Add vanilla to mixing bowl.
- When syrup reaches proper temperature, pour into egg white bowl, beating constantly with mixer.
- When mixture loses its gloss and will hold a shape, drop from teaspoon onto waxed paper.
- Wait for it to cool, then it is ready to eat!
- Don't worry about pouring every bit of syrup out of the saucepan. When it stops flowing out, just set aside and soak later to (easily) dissolve the remaining syrup.
- Olive Oil Garlic Herb Bread
- Candied Orange Peel — Winter Preserving