Sea Foam Candy Food

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.

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.

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.

SPONGE CANDY

Steps:

• Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
• Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)

SEA FOAM CANDY

Steps:

• Combine sugars, water, corn syrup, and salt in a 2 quart 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 hard boil stage ( 260 degrees on a candy thermometer.) Remove from heat.
• At once beat egg whites until stiff. Pour the hot syrup in a thin stream over the 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, about 10 minutes
• Stir in nuts. Drop rounded teaspoonfuls onto waxed paper, swirling candy to make peaks.
• Makes 30 to 36 pieces, or about 1 lb.