Sea Foam Candy, also known as Divinity, is a classic American confection that dates back to the early 20th century. This sweet treat is known for its cloud-like texture and melt-in-your-mouth quality. It was especially popular in the Southern United States during the holidays when homemade candies were part of seasonal traditions. With ingredients like sugar, egg whites, and nuts, Sea Foam Candy reflects the ingenuity of early home cooks who transformed pantry staples into festive delights. Often passed down through generations, this recipe preserves the legacy of homey, heartfelt dessert-making.
Ingredients
- 2 cups white sugar
- 1 cup brown sugar
- ½ cup water
- ⅔ cup white corn syrup
- 2 egg whites
- ½ cup nut meats (chopped pecans or walnuts recommended)
- 1 teaspoon vanilla
Instructions
Step 1: Prepare the Sugar Mixture
- Combine white sugar, brown sugar, water, and Karo syrup in a saucepan.
- Stir constantly and bring to a boil.
- Cook the mixture until it reaches the soft ball to hard ball stage (238°F to 260°F on a candy thermometer).
Step 2: Beat the Egg Whites
- While the syrup is cooking, beat the egg whites in a clean bowl until stiff peaks form.
Step 3: Combine Syrup and Egg Whites
- Slowly pour the hot syrup into the beaten egg whites while continuously beating.
- Be cautious to avoid splashing hot syrup.
Step 4: Add Flavor and Texture
- Stir in vanilla and chopped nuts.
- Continue beating until the mixture starts to hold its shape and becomes dull in appearance.
Step 5: Shape the Candy
- Drop mixture by teaspoonfuls onto waxed paper.
- Let cool and set completely before serving or storing.
Tips
- Substitute maple syrup for a deeper caramel flavor.
- Add a pinch of salt to balance sweetness.
- Use toasted pecans or walnuts for added crunch.
- For a festive twist, mix in crushed peppermint or drizzle with melted chocolate.
- Store candies in an airtight container to maintain freshness.
Transcription of the Original Recipe
Read or copy the transcription
SEA FOAM CANDY Mrs. Joe Gandy 2 c. white sugar 1 c. brown sugar 2/3 c. white Karo syrup 2 eggs 1/2 c. nut meats 1/2 c. water 1 tsp. vanilla Combine white and brown sugar, water and syrup and boil to between soft ball and hard ball stage. Pour slowly, beating constantly, over stiffly beaten egg whites. Add nut meats and vanilla. Continue beating until mixture holds its shape when dropped from spoon. Drop by teaspoonfuls onto waxed paper.
From Transcription to Instructions
We love this little recipe and the original directions are a bare, confident note: boil the sugars to soft‑ball/hard‑ball, pour over stiffly beaten eggs, add nuts and vanilla, drop by spoonfuls. The instructions unwrap that for you , they tell you to beat the egg whites while the syrup cooks, give a 238–260°F range for the syrup, and caution to pour slowly to avoid splashes while you keep beating. One practical flag: the original lists “2 eggs” but the instructions use two egg whites, so we call that out so you don’t add yolks by mistake.
Nutrition
Calories: 130kcalCarbohydrates: 28gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.8gSodium: 15mgPotassium: 40mgFiber: 0.5gSugar: 26gCalcium: 10mgIron: 0.3mg
