DIVINITY CANDY (SEAFOAM) - SALLYE
How to Make DIVINITY CANDY (SEAFOAM) - SALLYE
- Place sugar, syrup, water and salt in heavy saucepan (I use my cast iron skillet)
Bring to a boil over medium heat, stirring just until sugar dissolves.
THEN QUIT STIRRING
- Cook over medium heat until candy thermometer registers 265-270 degrees
You can wipe down the sides of pan back into mixture but do not stir
- In the meantime....
Beat egg whites until stiff in a large mixing bowl and set aside
- When syrup mixture reaches correct temperature, immediately remove from heat
Pour into egg whites, stirring vigorously all the while,
Add vanilla and nuts
Stir until mixture loses it glossiness and begins to harden
NOTE: THIS IS A RECIPE WHERE YOU HAVE TO WORK QUICKLY AT THIS STAGE OR CANDY WILL GET TOO HARD BEFORE YOU KNOW IT
- Drop by spoonfuls onto waxed or parchment paper
Can be stored in airtight container with paper between layers