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Rating: 4.29 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A beige, delicately flavored, smooth and creamy candy.

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Recipe Summary

Servings:
50
Yield:
50 pieces
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

51 calories; protein 0.2g; carbohydrates 11.9g; fat 0.4g; sodium 17mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2003
Sea Foam candy is one of the best cany recipies I've ever tasted befor and the kids loved it. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/25/2006
This was sweet but it tasted more like divinity to me than seafoam. Read More
(15)
14 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/22/2003
Sea Foam candy is one of the best cany recipies I've ever tasted befor and the kids loved it. Read More
(26)
Rating: 5 stars
12/25/2003
Great texture and taste. Read More
(16)
Rating: 3 stars
10/25/2006
This was sweet but it tasted more like divinity to me than seafoam. Read More
(15)
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Rating: 5 stars
07/27/2009
A welcome change from the finicky egg-white version. Too much or too little corn syrup will alter the result. Always make sure your measuring vessel is clean and dry; fat will sack ya. I pour the candy on to a silpat mat. No sticking. Can also top with room temperature chocolate chips if you don't want to go through the hassle of dipping. Read More
(7)
Rating: 5 stars
08/30/2011
I just want to say thanks SO much! I've been searching for this long lost treasure in my mum's old 'recipe box' (consisting of hundreds of loose paper bits and pieces!) My mum used to make this treat for us as kids almost every Sunday afternoon. She passed away many years ago so I'd love to rekindle the old tradition with my sisters and the growing family! Read More
(5)
Rating: 5 stars
12/22/2004
YUM! They are soooooo sugary and I can only eat one or two but they are soooo good.:) Yummy! Read More
(4)
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Rating: 5 stars
12/09/2010
a little hard to get it to 260 on my flat top stove because of heating element turning on and off but turned out great. Make sure you have a stand mixer very helpful. Read More
(4)
Rating: 3 stars
12/21/2010
This is the first "sea foam" candy recipe that I haven't burned BUT I don't really consider it a true sea foam. Its really more like divinity. I was a little disappointed because I wanted to make it for a gift for my sister in law but this is NOT the sea foam candy that she loves so much. Thanks for sharing. Great recipe if you want something more like divinity. Read More
(4)
Rating: 5 stars
04/08/2008
Absolutely worth trying! Read More
(3)