Best Seafoam Candy Recipes

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.

SEAFOAM 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°F (127°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.

DIVINITY CANDY (SEAFOAM) - SALLYE

Steps:

• 1. Place sugar, syrup, water and salt in heavy saucepan (I use my cast iron skillet) Bring to a boil over medium heat, stirring just until sugar dissolves. THEN QUIT STIRRING
• 2. Cook over medium heat until candy thermometer registers 265-270 degrees You can wipe down the sides of pan back into mixture but do not stir
• 3. In the meantime.... Beat egg whites until stiff in a large mixing bowl and set aside
• 4. When syrup mixture reaches correct temperature, immediately remove from heat Pour into egg whites, stirring vigorously all the while, Add vanilla and nuts Stir until mixture loses it glossiness and begins to harden NOTE: THIS IS A RECIPE WHERE YOU HAVE TO WORK QUICKLY AT THIS STAGE OR CANDY WILL GET TOO HARD BEFORE YOU KNOW IT
• 5. Drop by spoonfuls onto waxed or parchment paper Can be stored in airtight container with paper between layers

DIVINTY CANDY (SEAFOAM) BY SALLYE

Steps:

• 1. Place sugar, syrup, water and salt in heavy saucepan (I use my large cast iron skillet) Stir until sugar dissolves, then quit stirring Cook at medium heat until mixture reaches 265-270 degrees on candy thermometer Do not stir but you can wipe the sides down back into the mixture
• 2. Meantime, while syrup mixture is cooking Beat egg white in chilled bowl until stiff and set aside
• 3. When syrup is ready, pour into beaten egg whites, stirring vigorously all the while with a clean wooden spoon Add vanilla and nuts while stirring Beat until mixture just begins to harden
• 4. Drop by tablespoons onto parchment paper Store in airtight container with parchment paper between layers.
• 5. NOTE: YOU MUST WORK QUICKLY FROM STEPS 3 TO 6 OR CANDY WILL HARDEN BEFORE YOU ARE READY.