Divinty Candy Seafoam By Sallye Recipes

Steps:

• 1. 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
• 2. 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
• 3. In the meantime.... Beat egg whites until stiff in a large mixing bowl and set aside
• 4. 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
• 5. Drop by spoonfuls onto waxed or parchment paper Can be stored in airtight container with paper between layers

Steps:

• 1. Place sugar, syrup, water and salt in heavy saucepan (I use my large cast iron skillet) Stir until sugar dissolves, then quit stirring Cook at medium heat until mixture reaches 265-270 degrees on candy thermometer Do not stir but you can wipe the sides down back into the mixture
• 2. Meantime, while syrup mixture is cooking Beat egg white in chilled bowl until stiff and set aside
• 3. When syrup is ready, pour into beaten egg whites, stirring vigorously all the while with a clean wooden spoon Add vanilla and nuts while stirring Beat until mixture just begins to harden
• 4. Drop by tablespoons onto parchment paper Store in airtight container with parchment paper between layers.
• 5. NOTE: YOU MUST WORK QUICKLY FROM STEPS 3 TO 6 OR CANDY WILL HARDEN BEFORE YOU ARE READY.

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Steps:

• 1. Combine sugar,syrup and vinegar in a large deep saucepan over medium heat, stirring until sugar dissolves. Then continue cooking WITHOUT stirring until 300^ on candy thermometer. Remove quickly and stir in soda(it will foam up high), mix well and pour right away into a buttered 9x13-inch baking pan. DO NOT SPREAD OUT, AIR WILL BE DEFLATED and candy will stick to teeth...When cool; break into pieces. --- Note: If you desire you can spread 1 cup of chocolate chips, white chips, butterscotch chips or mint chips on the hot candy in the pan and spread to coat the top and sprinkle with nuts before it cools.