Recipt for Old Fashion Seafoam Candy

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A recipe for quondam fashioned Ocean Foam Processed! Sea Foam is a lite and airy processed that has a dreamy texture that strikes me equally a cantankerous between marshmallows and meringues. It's very similar to Divinity, but in that location are some subtle differences between the two.

Like the potato candy recipe I recently shared, this Sea Foam recipe also came from my grandmother. It's a tried & true archetype and is perfect for making and sharing effectually the holidays.

Today we are rounding out our calendar week of candy with a recipe for Sea Cream Candy!

So far we've adventured through the following candy recipes:

Toffee
Honeycomb
Peanut Brittle
Peanut Butter Fudge
Saltine Cracker Candy
Peppermint Bark

Some of you might be thinking that today'due south recipe looks anatrocious lot like Divinity candy, and you're non wrong. However, I've decided to keep today'southward recipe separate from Divinity for a few reasons.

Originally fifty-fifty I thought today's recipe was going to exist called Divinity and non Sea Foam. If you google "Body of water Cream" online, you actually end up with a lot of recipes that expect just like my Honeycomb recipe.

However, my grandmother's recipe, clipped from an old, faded mag, distinctly reads SEAFOAM right at the meridian. Sea Foam and Divinity look identical and call for the essentially the same ingredients and nearly the same method, though. Then what'south the deviation?

What is the Departure between Sea Foam and Divinity Candy?

For 1 thing, Ocean Foam uses a combination of white and brown carbohydrate, while Divinity uses just white carbohydrate. Non that large of a difference there, though sea foam does have a slightly richer(ahem, better) taste.

A more key departure is that while both recipes use corn syrup, Divinity uses much more my grandmother's Sea Foam recipe does. Information technology's believed that Divinity was actually invented by Karo Syrup as a manner to sell more than of their production. Because my Bounding main Foam recipe uses only 2 Tablespoons of corn syrup as opposed to the ½ cup that many Divinity recipes use, I didn't experience that it would be right to phone call this recipe Divinity.

This difference in corn syrup also causes Divinity to be a heavier candy, while Sea Cream is lighter and airier. Because of these differences, though subtle, I didn't feel right calling today's recipe Divinity, and yous can expect a more truthful-to-form Divinity recipe from in the hereafter.

How to Store Ocean Foam Processed

Ocean Cream Candy makes a cracking edible gift considering it will keep for upwards to several weeks. For best results, be sure to store your processed at room temperature in an airtight container.

Enjoy!

More Candy Recipes You May Like:

Potato Candy
Old Fashioned Chocolate Fudge
Peanut Brittle

▢ 2 big egg whites room temperature
▢ 1 cup granulated saccharide (200g)
▢ 1 cup brown saccharide, tightly packed (200g)
▢ ½ loving cup water (120ml)
▢ 2 Tablespoons light corn syrup
▢ ¼ teaspoon salt
▢ one teaspoon pure vanilla extract
▢ ½ heaping cup chopped pecans or walnuts* toast whole then chop (70g)

TOOLS

▢ candy thermometer I linked to the one I use in the recipe notes below
▢ pastry castor
▢ electric mixer I like to utilize my stand mixer, in that location is a lot of mixing required in this recipe and I'chiliad not certain that it could be washed by mitt without an electric or manus mixer.

Cook Mode Prevent your screen from going dark

Place egg whites in the make clean, grease-free bowl of stand mixer (you may utilize a big bowl and an electric mixer instead, but there is a lot of mixing required and even using a hand mixer will exist an arm workout). Gear up 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 clammy pastry brush to wipe downwardly sides to keep carbohydrate crystals from forming.
Once your sugar dissolves and the mixture begins to come up to a boil, stop stirring and attach your processed thermometer.
Keep 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 together the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can accept several minutes even on the highest speed. Exist sure to pay attention to your syrup on the stovetop, and permit your potent elevation mixture sit while yous wait for that to reach 255F.
In one case syrup reaches temperature, remove from rut and drizzle in a slow, sparse stream into the basin with your stiff peaks while beating on high speed Exist careful, go slowly or there will exist some splatter! You can kickoff on depression speed and gradually increase the speed to high as you are adding the syrup.
Keep chirapsia the mixture until it holds its shape. the mixture will get glossy and very thick, and this will take several minutes. Beat until it is stiff plenty 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 i ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak.
Allow the tray of Sea Foam stand until it is completely dry, this could take several hours or it may fifty-fifty need to sit down overnight.

This is the processed thermometer that I apply(chapter)

*Optional: If the nuts you are using aren't already chopped, I recommend lightly toasting them on 350F (175C) for virtually 5 minutes to really bring out the flavor. Toast the nuts earlier chopping, then permit them to cool and chop into small pieces before adding into your Sea Foam.

**Strong peaks have formed when you can remove the whisk from the mixture and the peak that forms (like in the photo) stands tall and does non fold back into itself when you lot turn it upside-down.

How to Store Sea Foam

Store candy at room temperature in an airtight container for upward to several weeks.

Nutritional information is based on third-party calculations and should exist considered an approximate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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Recipt for Old Fashion Seafoam Candy

What is the Departure between Sea Foam and Divinity Candy?