A classic old-fashioned Sea Foam candy recipe. Sea Foam is a light, airy confection with a dreamy texture somewhere between marshmallows and meringues. It’s very similar to Divinity, though there are a few subtle differences that make this version unique.
This particular Sea Foam recipe comes from my grandmother, clipped from an old magazine. It’s a tried-and-true favorite that’s perfect for making and sharing during the holidays.
Today we’re finishing the week of candy recipes with Sea Foam Candy. If you’ve been following along, earlier this week we covered several other classic candies such as toffee, honeycomb, peanut brittle, peanut butter fudge, saltine cracker candy, and peppermint bark.
At first glance Sea Foam looks a lot like Divinity, and they do share the same basic ingredients and method. However, I chose to keep this recipe separate because of a few important differences in the ingredients and final texture.
What is the difference between Sea Foam and Divinity candy?
The most obvious difference in this recipe is the use of both white and brown sugar, whereas many Divinity recipes call for only white sugar. The brown sugar gives Sea Foam a slightly richer flavor.
Another meaningful difference is the amount of corn syrup: traditional Divinity recipes often use a larger quantity of corn syrup, while my grandmother’s Sea Foam uses only a small amount. That reduced corn syrup makes Sea Foam lighter and airier, while Divinity tends to be a bit denser. Because of these contrasts in ingredients and texture, I prefer to call this recipe Sea Foam rather than Divinity.
How to store Sea Foam candy
Sea Foam makes a lovely edible gift because it keeps well. Store the candy in an airtight container at room temperature; it will remain good for several weeks when kept dry and cool. For best results, avoid making Sea Foam on humid days—cool, dry weather produces the best set and texture.
Sea Foam (Old-Fashioned)
A simple, dependable Sea Foam candy recipe that’s light, airy, and slightly chewy. This version uses both white and brown sugar and only a small amount of corn syrup for a cleaner, lighter finish.
Ingredients
- 2 large egg whites, room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, tightly packed
- ½ cup (120 ml) water
- 2 Tablespoons light corn syrup
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ heaping cup (about 70 g) chopped pecans or walnuts (optional; toast whole nuts first for best flavor)
Tools
- Candy thermometer
- Pastry brush
- Electric mixer or stand mixer (recommended—this recipe requires extensive beating)
Instructions
- Place the egg whites in a clean, grease-free mixing bowl. If using a stand mixer, attach the whisk and set the bowl aside while you prepare the syrup.
- In a medium, heavy-bottomed saucepan combine the granulated sugar, brown sugar, corn syrup, and water. Cook over medium-low heat, stirring frequently until the sugars dissolve. Use a damp pastry brush to wash down the sides of the pan to prevent crystallization.
- Once the sugar has dissolved and the mixture begins to boil, stop stirring and clip a candy thermometer to the pan. Continue cooking the syrup until it reaches 255°F (124°C).
- When the syrup reaches about 240°F (115°C), return to the egg whites. Add the salt and begin beating the whites on medium-high speed until stiff peaks form. Stiff peaks mean the peaks stand tall and do not fold back when you turn the whisk upside-down.
- When the syrup reaches 255°F, remove it from the heat. With the mixer running on low, slowly drizzle the hot syrup in a thin stream into the beaten egg whites. Be careful—pour slowly to avoid splattering. Gradually increase the mixer speed to high as you finish adding the syrup.
- Continue beating until the mixture becomes glossy, very thick, and holds its shape. This can take several minutes. The final mixture should be stiff enough to mound and retain peaks.
- Stir in the vanilla and the chopped toasted nuts with a spatula or wooden spoon.
- Use lightly buttered spoons to drop tablespoon-and-a-half-sized portions onto a tray lined with wax or parchment paper, swirling each drop into a small peak.
- Allow the pieces to dry completely at room temperature. Drying can take several hours and may require leaving them overnight until they are firm and no longer tacky.
Notes
- If your nuts are not pre-chopped, lightly toast them at 350°F (175°C) for about 5 minutes to enhance their flavor. Toast whole, allow to cool, then chop before adding to the mixture.
- Do not attempt this recipe on a humid day; moisture in the air can prevent the candy from setting properly.
- Stiff peaks are reached when the whisk can be lifted from the whites and the peak formed stands upright without collapsing.
- Store finished Sea Foam in an airtight container at room temperature for up to several weeks.
Nutrition (approximate)
Serving size: 1 oz | Calories: 140 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 2 g | Sodium: 89 mg | Potassium: 68 mg | Sugar: 28 g
Nutrition information is an approximation and should be used only as a guideline.
More candy recipes you may enjoy
- Potato Candy (classic retro candy)
- Old-Fashioned Chocolate Fudge
- Peanut Brittle
Enjoy making this old-fashioned Sea Foam candy, and consider packaging a few pieces in a small airtight box for a thoughtful homemade gift.
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