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sea foam or divinity recipe?

My mom and grandmother made this often, and we kids LOVED it. I recall it was named 'sea foam' or perhaps 'divinity?' It was made with brown sugar, corn syrup, egg whites, perhaps vanilla? Mom is 83 now (with dementia) and my sis and I can't find the recipe (well, I did, but Mom couldn't decipher the handwritten recipe), and only part of my grandmother's 'go to" cookbook. I know some ingredients were melted, whipped egg whites folding in, and spoon dropped on baking sheet and popped in oven. I know Mom would like and remember it for Mother's Day. thanks bunches...

asked by toddnyc over 5 years ago
4 answers 5097 views
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SKK
added over 5 years ago

Are you referring to candy? If so this is a recipe
http://www.homemade-dessert...

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

What a lovely and kind gesture.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

My mother loved the same candy. You've given me the idea to go through her recipes and see if I can find hers. If I can, I'll post it.

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added over 5 years ago

I have a couple of old, old fundraising community/charity cookbooks with dozens of variations of seafoam (light or dark brown sugar) and divinity (white sugar). Every single seafoam recipe has a different sugar-to-water ratio (with most of them calling for the addition of vinegar), but the recipes for divinity are identical. This is the only seafoam recipe that calls for corn syrup.

Stir over low fire until sugar is dissolved: 3 cups light brown sugar, 1/2 cup water, 1/2 cup light corn syrup and 1 tablespoon vinegar. Cook quickly to the hard boil stage (250 degrees). Whip until stiff 2 egg whites and 1/8 teaspoon salt. Pour the syrup over the eggs in a thin stream, beating constantly. Add 1 teaspoon vanilla and 1 cup chopped nuts, if desired. Continue beating constantly and vigorously until candy loses its sheen. Drop on oiled paper in desired size pieces. Do not drop until all sheen has been lost and candy is quite thick. Store in covered tin box to prevent drying. In damp weather, cook four degrees higher (254 degrees). It is important that the sides of the saucepan be well buttered before placing on heat.

The recipe I use calls for 1 cup of water, no corn syrup, and just 1 teaspoon of vinegar.