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Seafoam: Submitted by: PDCook | Date Added: 24 Nov 2010
Listed in: Treats Ingredients

3 cups brown sugar
3/4 cup water
1/4 teaspoon salt
2 egg whites

Cooking Instructions

Mix brown sugar, water and salt in 2 quart saucepan or microwaveable container. Cook to 255 degrees fahrenheit, or the hard ball stage.
This can be done either on a stove or in the microwave. I prefer to use the microwave, as it is much quicker. A candy thermometer is best to use, but if one is not available you can tell a hard ball stage by dropping a small amount into cold water. The syrup will be firm, but changeable. If you are using a microwave this will take approximately 14 minutes on high power. It is IMPORTANT not to OVER or UNDERCOOK the syrup. The success or failure of seafoam is largely dependent upon the cooking time.

Approximately two or three minutes before syrup reaches the hard ball stage, you should start beating the egg whites. Beat untill stiff and forms peaks WITHOUT drooping.

When syrup is done, you will add to the beaten egg whites.
BE SURE THAT ALL OF THE BROWN SUGAR HAS DISSOLVED. IF NOT, CANDY MAY BE GRITTY.

Keep mixer running SLOWLY while you pour the syrup over the egg whites, VERY SLOWLY. Once all syrup has been added, return the mixer to high speed and continue beating until candy holds a shape. This should take about two to three minutes with a high-quality mixer. If using a regular mixer this can take much longer. If the syrup was not fully cooked, it could take a LONG time, if it holds a shape at all.

Quickly drop by spoonfuls on waxed paper or plastic wrap. Store in an air-tight container once candy sets, usually just a few minutes.

**This candy is very difficult to make when the humidity level is high**

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