Sea Foam
User Reviews
5
Sea Foam
Description
Sea Foam is crafted by whipping egg whites to firm peaks and slowly incorporating a sugar syrup cooked to a precise temperature, giving the candy its characteristic light, foamy structure. The brown sugar and pecans add depth and crunch, while the vanilla extract provides subtle flavor. The mixture is combined carefully to prevent deflation, resulting in a sweet, crisp candy with toasted nut pieces evenly distributed. The cooking technique requires monitoring the temperature with a candy thermometer and steady mixing to achieve the correct texture.
The candy can be stored in an airtight container at room temperature for several weeks, maintaining its crispness. The toasted pecans contribute a nutty contrast to the sweet foam and highlight the homemade quality of this classic treat. It makes a decorative and tasty offering for those interested in traditional candy making.
Using fresh, room-temperature egg whites and a stand mixer helps achieve the necessary stiff peaks without fatigue. Toasting and chopping the nuts beforehand ensures they integrate well without adding moisture. The use of the pastry brush is important to prevent crystallization of the syrup during cooking.
Ingredients
- 2 large egg room temperature, white
- 1 cup granulated sugar
- 1 cup brown sugar tightly packed
- ½ cup water
- 2 Tablespoons light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract pure
- ½ heaping cup pecans toast whole then chop, or walnuts, chopped
TOOLS
- Candy thermometer I linked to the one I use in the recipe notes below
- pastry brush
- electric mixer I like to use my stand mixer, there is a lot of mixing required in this recipe and I'm not sure that it could be done by hand without an electric or hand mixer.
Instructions
- Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot of mixing required and even using a hand mixer will be an arm workout). Set aside.
- In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.
- Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.
- Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.
- Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.
- Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.
- Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.
- Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.
- Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak.
- Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.
Notes
- If using whole nuts, lightly toast at 350°F for about 5 minutes before chopping to enhance flavor.
- Ensure your mixing bowl and whisk are completely clean and grease-free to achieve stiff egg white peaks.
- Use a candy thermometer to monitor syrup temperature precisely for best results.
- Store the finished candy in an airtight container at room temperature; it will keep for several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1lb
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 140kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 89mg | 4% |
| Potassium | 68mg | 1% |
| Sugar | 28g | 56% |
| Calcium | 12mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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