Sea Foam Candies
This lovely treat is a play on meringue, though the texture is amazingly different. It looks and tastes just like its namesake, however, the candy is so tender that it dissolves in your mouth as though you are chowing down on foam. Moreover, the slivered almonds add lovely texture and flavor to this yummy creation.
Although this wouldn’t be a great recipe to make with your kids as it handles boiling sugar, I can guarantee that watching it dry is a fun experiment and eating it itself will make your family very happy. Now, I recognize that this recipe has a lot of sugar; however, it is a candy recipe. And as we say here at Eating Joyfully, every eating experience should be joyful, so why not enjoy a couple pieces of homemade deliciousness!
Ingredients
Instructions
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Step 1
Place egg whites in a clean, grease-free bowl in your stand mixer and set aside.
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Step 2
In a medium-sized, deep saucepan, combine the sugars, corn syrup, and water. Cook mixture over medium-low heat and stir frequently until sugar is dissolved. While doing this, use a wet pastry brush to brush the sides of the pan to keep the sugar from crystalizing.
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Step 3
Once the mixture begins to boil, stop stirring and attach your candy thermometer.
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Step 4
Continue to cook the mixture to until it reaches 240 degrees Fahrenheit, and at this point add the salt to the egg whites in the mixing bowl and begin mixing the egg whites on high.
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Step 5
Whisk the egg whites until you get stiff peaks.
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Step 6
Once the boiling mixture reaches 255 degrees Fahrenheit, take it off the stove and pour the mixture into the egg whites while whisking on low speed, gradually raising the speed until it gets to high as you pour in the sugar.
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Step 7
Continue to whisk the mixture until it keeps its form as you lift away the whisk. Stop the stand mixer.
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Step 8
Use a spatula to fold in the vanilla and almonds.
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Step 9
Use a pair of lightly buttered spoons to scoop out spoonfuls of the mixture and drop them onto parchment paper.
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Step 10
This is a no-bake treat, so you have to let the candies dry out on parchment paper. This can take anywhere from 3 hours to overnight.
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Step 11
You can store the candies in an airtight container at room temp for several weeks.
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 0.7g2%
- Sodium 1637mg69%
- Potassium 51mg2%
- Total Carbohydrate 30.6g11%
- Dietary Fiber 0.2g1%
- Sugars 22g
- Protein 2.1g5%
- Calcium 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adaptations
This recipe is naturally gluten-free and vegetarian! It is not, however, vegan. If you would like to make this recipe vegan, use aquafaba as a replacement for the egg whites.
If you are allergic to almonds, you can use any other thinly cut, toasted nut. If you cannot have any type of nut, consider adding seeds or simply omitting the extra texture.
