Sea Foam

Preparation info

  • Difficulty


  • Makes

    30 to 36 pieces

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Walnuts glorify this creamy candy


  • c. light brown sugar, firmly packed
  • ¾ c. sugar
  • ½ c. hot water
  • ¼ c. light corn syrup
  • ¼ tsp. salt
  • 2 egg whites
  • 1 tsp. vanilla
  • ½ c. broken walnuts (optional)


  • Combine sugars, water, corn syrup and salt in 2-qt. heavy saucepan. Cook, stirring constantly, until sugars dissolve and mixture reaches a boil. If sugar crystals form on sides of pan, wipe them off. Continue cooking, without stirring, at a fairly low boil to the hard ball stage (260°). Remove from heat.
  • At once beat egg whites until stiff. Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. Add vanilla; continue beating until candy forms soft peaks and starts to lose its gloss (this will take about 10 minutes).
  • Stir in nuts. Drop rounded teaspoonfuls onto waxed paper, swirling candy to make peaks.