Seafoam Candy Recipe

Choose a homemade seafoam candy recipe, and make yourself an old fashioned treat. Seafoam is similar in taste to Divinity, but lighter and foamier in its texture. Some call it the brown-sugar divinity but it also goes by other names: honeycomb, cinder, angel food, or sponge toffee. Whatever you wish call it, it's a unique and delicious confection.


Favorite Seafoam Candy Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Here are some helpful tips for making the perfect seafoam:

Try not to over beat the egg white or the candy mixture. If over-beat, the candy will not have its characteristic density or lightness. Practice makes perfect.

Two of the three seafoam candy recipes call for vinegar. The white vinegar enhances the flavor of the candy and tends to cut its sweetness, but don't overuse it, or you'll spoil your sponge toffee.

As a child, I always enjoyed eating this unique confection. It magically dissolves in your mouth as you bite into it leaving a chewy brown-sugar toffee. It's so good tasting.

Nutty Seafoam

3 cups light-brown sugar, 1 cup cold water, 1-1/2 tablespoons vinegar. Boil to hard ball stage (255°F), beat whites of 2 eggs and pour in the candy. Beat quite stiff, add nuts and vanilla.

Old Fashioned Sea Foam

Two cups brown sugar, 1 cup cold water, 1 teaspoon of vinegar, white of 1 egg. Cook sugar and water till it forms a soft ball in water; then add vinegar and pour it on the white of egg, and beat until when dropped from a teaspoon it will form into shape like a bonbon. —Fruit and Candies

Seafoam without Eggs

3/4 cup milk, 2-1/4 cups brown sugar, 3 tablespoons butter, 3/4 cup shelled walnuts. Cook milk, butter, and sugar together until it forms a soft ball that will not stick to the fingers in cold water; remove from the fire and add walnuts; beat until it cleaves thick to the spoon; pour on buttered plates and let set until hard.

Seafoam with Maple or Vanilla

2 cups brown sugar, 1/2 cup water, lump of butter (about 2 tablespoons); cook until syrup ropes. Pour over beaten white of 1 egg and beat well. Flavor with maple or vanilla. When begins to harden spread on a tin, mark in squares. Store in tight container.


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