Maple Nut Sea Foam Food

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.

SEA FOAM

Steps:

• Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot of mixing required and even using a hand mixer will be an arm workout). Set aside.
• In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.
• Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.
• Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.
• Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.
• Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.
• Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.
• Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.
• Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak.
• Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.

MOUTHWATERING MAPLE MALT

Steps:

• Place all ingredients in a blender.
• Blend or puree until your ice cream is chopped and blended into a thick but not chunky consistency. (About 2-3 minutes).
• Pour into glasses. Serve and enjoy!
• For a lighter version, use fat free ice cream or frozen yogurt, and skim milk.

MAPLE SPONGE TOFFEE

Steps:

• Line a metal mould with parchment paper.
• In a large pot, cook sugar, syrup and water together.
• When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
• Pour into mould.
• Set aside to cool.
• Crack into pieces to enjoy!

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.

MAPLE WALNUT ICE CREAM SUNDAE

Steps:

• Heat maple syrup in microwave for 15 seconds, or on top of stove until warm.
• Toast walnuts in toaster oven or in dry skillet on top of stove, 2-3 minutes.
• Put vanilla ice cream in dish.
• Top with maple syrup and walnuts.
• Enjoy!

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 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.