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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 31, 2011

Sea Foam Candy

Every year for Halloween, my favorite trick-or-treat house was diagonal from my own.  This lovely older lady made and wrapped homemade sea foam candy to give to every trick or treat-er.  Sea foam is a wonderfully sticky candy that tastes like the pecan logs that you can purchase around Easter.  For those of you who know what divinity candy is, this is similar, but the brown sugar gives it a much richer flavor.  I highly recommend a stand mixer for this undertaking, but it can be done with a hand mixer.  Try it - you'll LOVE it - and I know it takes me back to my childhood.

  2 egg whites                                                                         1/4 Tsp salt
  1 Cup firmly packed brown sugar                                           1 Tsp vanilla
  1 Cup granulated sugar                                                          1/2 Cup coarsely chopped pecans
  2 Tbl light corn syrup                                                             
  1/2 Cup water                                                                         

In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.

In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.  Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F on a candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.

Meanwhile, beat egg whites with salt at high speed until stiff peaks form when beaters are slowly raised.

When thermometer goes down to 250F, gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised. 

With wooden spoon beat in vanilla and nuts. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed  paper, swirling each candy into a peak. Let dry at room temperature.

To store: Store at room temperature in a covered container. Will keep several weeks.

1 comment :

  1. My babies would really love it! You just made their day brighten and mine too for being a bridge on giving them their happiness.