Dublin Core

Title

Seafoam Candy

Subject

egg whites

light brown sugar

granulated sugar

light corn syrup

water

salt

vanilla extract

nuts

Description

The recipe for Seafoam candy we are printing is from
our Journal files. It is very much like divinity — hope it
is what you are looking for.

SEAFOAM CANDY

2 egg whites
1 cup light brown sugar, firmly packed
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup water
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped nuts

In small bowl of electric mixer let egg whites warm to
room temperature — about 1 hour. In heavy 2-quart
saucepan, combine sugars, corn syrup and water. Cook,
stirring with wooden spoon, over low heat until sugar is
dissolved. Continue cooking over medium heat without
stirring to 255 degrees on candy thermometer, or the
hard ball stage.
Meanwhile, at high speed, beat egg whites until stiff
peaks form when beaters are slightly raised. In a thin
stream, gradually pour hot syrup over egg whites, beat-
ing constantly at high speed. Continue beating until
mixture is stiff enough to hold its shape when beaters are
raised. With wooden spoon, beat in vanilla and nuts.
Drop by rounded teaspoonfuls onto tray lined with wax
paper. Let stand at room temperature until dry.

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# Seafoam Candy

*From the Journal files*

## Ingredients

- 2 egg whites
- 1 cup light brown sugar, firmly packed
- 1 cup granulated sugar
- 2 Tbsp light corn syrup
- 1/2 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts

## Instructions

1. In the small bowl of an electric mixer, let egg whites warm to room temperature — about 1 hour.
2. In a heavy 2-quart saucepan, combine both sugars, corn syrup, and water.
3. Cook, stirring with a wooden spoon, over low heat until sugar is dissolved.
4. Continue cooking over medium heat without stirring until the mixture reaches 255°F on a candy thermometer, or the hard ball stage.
5. Meanwhile, at high speed, beat egg whites until stiff peaks form when beaters are slightly raised.
6. In a thin stream, gradually pour the hot syrup over the egg whites, beating constantly at high speed.
7. Continue beating until the mixture is stiff enough to hold its shape when beaters are raised.
8. With a wooden spoon, beat in vanilla and nuts.
9. Drop by rounded teaspoonfuls onto a tray lined with wax paper.
10. Let stand at room temperature until dry.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0341

Coverage

Oregon, US