Sea Foam is a delightful treat that combines airy lightness with a satisfyingly sweet crunch. This old-fashioned confection, made with just a few simple ingredients, delivers a unique texture that melts in your mouth. With a prep time of just 20 minutes, it’s surprisingly easy to whip up, though the cooling process allows its flavors to deepen beautifully. Perfect for gifting or indulging, its delicate balance of sugary sweetness and subtle richness makes it irresistible.
Each bite of Sea Foam offers a nostalgic charm, with its crisp yet tender layers and a hint of caramel-like flavor. Clocking in at under four hours total, including cooling, this recipe is a breeze for busy bakers. Whether you’re craving a light dessert or a festive snack, this one-pound batch is sure to impress with its simplicity and elegance.
Ingredients for Sea Foam
- 2 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (tightly packed)
- ½ cup (120 ml) water
- 2 Tablespoons light corn syrup
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ heaping cup (70 g) chopped pecans or walnuts (toast whole nuts before chopping for extra flavor)
Step-by-Step Instructions
- Place the egg whites in the clean, grease-free bowl of a stand mixer (or use a large bowl with an electric mixer). Set aside.
- In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, corn syrup, and water. Cook over medium-low heat, stirring frequently, until the sugar dissolves. Use a damp pastry brush to wipe down the sides of the pan to prevent sugar crystals from forming.
- Once the sugar dissolves and the mixture begins to boil, stop stirring and attach a candy thermometer. Continue cooking until the mixture reaches 255°F (124°C). When it reaches about 240°F (115°C), return to the egg whites.
- Add the salt to the egg whites and use the whisk attachment to beat until stiff peaks form. This may take several minutes, even on high speed. Keep an eye on the syrup while beating.
- Once the syrup reaches 255°F (124°C), remove it from the heat. Slowly drizzle the syrup into the bowl with the stiff egg whites while beating on high speed. Start on low speed and gradually increase to high to avoid splattering.
- Continue beating until the mixture becomes glossy, thick, and holds its shape when the whisk is lifted. This will take several minutes.
- Use a spatula or wooden spoon to gently fold in the vanilla extract and chopped nuts.
- Using lightly buttered spoons, drop the mixture by 1½ Tablespoon-sized portions onto a wax or parchment paper-lined tray. Swirl each drop into a peak.
- Let the Sea Foam stand until completely dry. This may take several hours or overnight.
Perfect Pairings: Serving Suggestions for Sea Foam
Sea Foam is a delightful treat on its own, but it can be elevated with a few creative pairings. Serve it alongside a cup of hot coffee or tea for a cozy afternoon snack. For a dessert platter, pair it with dark chocolate truffles or fresh fruit like sliced strawberries or grapes. It also makes a lovely addition to holiday cookie trays!
Storing Your Sea Foam for Freshness
To keep your Sea Foam fresh and chewy, store it in an airtight container at room temperature. Layer the pieces between sheets of wax paper to prevent sticking. It will stay fresh for up to 1 week. Avoid refrigeration, as it can cause the candy to become sticky or lose its texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare your egg whites and sugar syrup simultaneously to save a few minutes. Use a stand mixer for the egg whites to free up your hands for monitoring the syrup. For quicker cooling, place the tray of Sea Foam in a cool, dry area with good airflow, like near a fan or open window.
Recipe Variations to Try
Experiment with different flavors and textures by swapping out the chopped nuts for toasted coconut or mini chocolate chips. For a festive twist, add a few drops of peppermint extract instead of vanilla. You can also drizzle melted chocolate over the finished candies for an extra indulgent touch.
Essential Equipment Tips
A candy thermometer is crucial for this recipe to ensure the syrup reaches the correct temperature. If you don’t have one, consider investing in a reliable model. For mixing, a stand mixer is highly recommended due to the extended beating time. If using a hand mixer, make sure it’s fully charged or plugged in for consistent power.
Sea Foam
Equipment
- candy thermometer
- Pastry brush
- electric mixer
Ingredients
- 2 large egg whites room temperature
- 1 cup granulated sugar (200 g)
- 1 cup brown sugar tightly packed (200 g)
- ½ cup water (120 ml)
- 2 Tablespoons light corn syrup
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ heaping cup chopped pecans or walnuts toast whole then chop (70 g)
Instructions
- 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.