posted by Marlen 10-29-100 10:40 AM
Seafoam Candy
1 cup light brown sugar
1 cup sugar
1/4 cup white Karo syrup
1/2 cup water
Stir until dissolved. Then cook without stirring until a hard ball forms in water. Pour mixture over 2 stiffly beaten egg whites (with a pinch of salt added). Stir. When it begins to thicken, add 1 tsp. vanilla. Continue beating until it holds its shape when dropped by teaspoonfuls onto wax paper. Top each piece with a pecan half, if desired.
Seafoam Candy
1/2 cup Karo crystal clear syrup
2 1/2 cups sugar
1/4 tsp. salt
1/2 cup water
2 egg whites
1 tsp. vanilla
1 cup chopped nuts
Combine syrup, sugar, salt and water in saucepan; cook over medium heat, stirring until sugar is dissolved. Cook, without stirring, to firm ball stage (248 degrees) or until a small amount of syrup forms a firm ball which does not flatten out when dropped into cold water.
Beat egg whites until stiff but not dry. Pour about half of syrup slowly into egg whites, beating constantly.
Cook remaining part of syrup to soft crack stage (272 degrees) or until syrup (a small amount) separates into threads which are hard but not brittle when dropped into cold water. Add syrup slowly to first mixture, beating constantly.