111 OLD-FASHIONED SEA FOAM CANDY | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, November 15, 2018
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111 OLD-FASHIONED SEA FOAM CANDY

OLD-FASHIONED SEA FOAM CANDY
(TRY IT ON WAFB, using mixer)

Prep Time: 45 Minutes
Yields: 1 Dozen Pieces

Comment:
Shaping each piece of this candy to resemble an ocean waver by swirling the mixture into little peaks as it drops from the spoon gives this candy its name. The recipe comes from Michael Adams who grew up in the hills of Kentucky and fished often with his mother. Whenever they came back from a good catch, the fish will be cleaned and the table set, he and his mom will cook up a batch of sea form candy to top off the meal. Try adding a drop or two of food coloring of your favorite color for additional eye appeal.

Ingredients:
1½ cups brown sugar
1½ cups granulated white sugar
2 tbsps corn syrup or other white syrup
⅔ cup water
2 egg whites
½ tsp salt
1 tsp vanilla

Method:
In a saucepan over medium-high heat, bring sugars, syrup and water to a boil. Using a candy thermometer to test, cook mixture to soft-ball stage (235°F–240°F). NOTE: You can also test temperature by seeing if mixture clings to the side of a cup of cold water or forms a soft ball when dropped into a glass of room temperature water. Meanwhile, beat egg whites until stiff peaks form and set aside. When soft-ball stage is achieved, gradually pour syrup into egg whites while beating continuously. Add salt and vanilla and continue to beat until peaks form and mixture is no longer glossy. Using a teaspoon, make candy by dolloping individual sized portions of mixture onto wax paper. Shape each piece to resemble an ocean wave by swirling mixture into little peaks as it drips from spoon. Let sit at least 1 hour before serving.


Recipe Submitted by Michael Adams, Berea, Ky.

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