An old fashioned treat, sea foam candy is perfect for holidays. Here are Instructions direct from Grandma–with no corn syrup!
With the holidays coming, who’s getting nostalgic for vintage food?
If your family’s like mine, you probably had some of the same foods every Thanksgiving! And it’s hard to believe but this happy (and sentimental) holiday is almost here!
So today I made a dearly loved, old family recipe we called “sea foam.” It’s a sweet, melt-in-the-mouth candy that my grandmother was famous for (at least to us)! Plus it’s completely fat free and doesn’t use any corn syrup (which will likely be GMO if you don’t buy organic). Pretty good for a candy!
The recipe is similar to Divinity, a traditional holiday treat. It’s probably my most commented post and people often have questions about how to make it. So I’ve decided to do a quick update and even include a video!
And if video’s not your thing, here’s how to make it…
Mix white sugar, brown sugar and water then boil 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 . I usually like to ask one of my kids to help, though in a pinch my husband will pitch in too.
Yes, usually not hard to get help when making a delicious family treat that everyone counts on for the holidays!
- 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.
- Baked Alaska for Two by Making Miracles
- Calabrese Tuna Antipasto Salad by That Recipe
- Chicken a la King by Palatable Pastime
- Chicken Cordon Bleu by Family Around the Table
- Chicken Divan with Curry Recipe by West Via Midwest
- Classic Glorified Chicken by A Day in the Life on the Farm
- Classic Layered Taco Dip by Blogghetti
- Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup by Art of Natural Living
- One Skillet Pork Chop Dinner by Hezzi-D’s Books and Cooks
- Skillet Chicken Pot Pie by A Kitchen Hoor’s Adventures
- The Relish Tray by Our Good Life
- The Wedge Salad with Blue Cheese Dressing by Karen’s Kitchen Stories
- Pork Loin with Mushroom Sauce
- Start a Winter Bulb Garden Now (in Just a Few Minutes!)