Best Maple Nut Sea Foam Recipes

OLD-FASHIONED SEA FOAM CANDY

Steps:

• Butter or oil an 8 inch square baking pan; set aside.
• Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
• Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
• Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
• Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

SEA FOAM CANDY

Steps:

• Combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart saucepan. Cook covered until mixture boils rapidly. Remove lid, place candy thermometer in pan, and cook without stirring to 260 degrees F (127 degrees C). Remove from heat.
• Beat egg whites until stiff. Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. Add vanilla and pecan flavoring.
• Continue beating until soft peaks form and candy starts to lose its gloss. Stir in pecans and drop by spoonfuls onto waxed paper. When candy has set, store in airtight container.

MAPLE-NUT SEA FOAM

Steps:

• In a heavy 2-quart saucepan, stir brown sugar, sugar, water, corn syrup and salt. Cover and cook over low heat, without stirring, until mixture comes to a rapid boil. Remove lid, place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 260° * or hard ball stage Remove from heat.Immediately, in a large mixer bowl at high speed, beat egg whites until stiff peaks form. While beating, very slowly pour hot syrup into egg whites in a thin steady stream. Add maple flavor and vanilla. Continue beating until mixture forms soft peaks and begins to lose its gloss, about 10 minutes. Quickly stir in nuts. Let stand for 2 minutes. Drop mixture by small teaspoonfuls onto waxed paper. Cool. Store in an airtight container in a cool place.* See altitude adjustments.

OLD FASHIONED SPONGE CANDY (SEAFOAM)

Steps:

• 1. Combine sugar,syrup and vinegar in a large deep saucepan over medium heat, stirring until sugar dissolves. Then continue cooking WITHOUT stirring until 300^ on candy thermometer. Remove quickly and stir in soda(it will foam up high), mix well and pour right away into a buttered 9x13-inch baking pan. DO NOT SPREAD OUT, AIR WILL BE DEFLATED and candy will stick to teeth...When cool; break into pieces. --- Note: If you desire you can spread 1 cup of chocolate chips, white chips, butterscotch chips or mint chips on the hot candy in the pan and spread to coat the top and sprinkle with nuts before it cools.

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

MAPLE-NUT SEA FOAM

Steps:

• In a heavy 2-quart saucepan, stir brown sugar, sugar, water, corn syrup and salt. Cover and cook over low heat, without stirring, until mixture comes to a rapid boil. Remove lid, place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 260° * or hard ball stage Remove from heat.Immediately, in a large mixer bowl at high speed, beat egg whites until stiff peaks form. While beating, very slowly pour hot syrup into egg whites in a thin steady stream. Add maple flavor and vanilla. Continue beating until mixture forms soft peaks and begins to lose its gloss, about 10 minutes. Quickly stir in nuts. Let stand for 2 minutes. Drop mixture by small teaspoonfuls onto waxed paper. Cool. Store in an airtight container in a cool place.* See altitude adjustments.

MAPLE NUT BRITTLE

Steps:

• Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
• Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Turn oven off once preheated; place prepared baking sheet in the oven to warm.
• Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
• Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.