Seafoam Candy
Seafoam Candy is a classic confection featuring a light, airy texture with a sweet, marshmallow flavor complemented by nutty crunch. Its glossy appearance and sweet taste make it a delightful treat for those who enjoy homemade candies and are looking for a nostalgic, festive dessert to share with friends and family.
Ingredients
Instructions
- Mix sugar, corn syrup or glucose, and water in a saucepan, cover with a lid, and cook until the mixture reaches soft ball stage or 250°F on a candy thermometer.
- Beat egg whites until stiff peaks form.
- Add marshmallow cream and vanilla to the mixture.
- Stir in nuts.
- Beat the mixture until shiny.
- Drop spoonfuls onto wax paper or a buttered plate to cool and set.
Tips & Substitutions
To achieve the perfect soft ball stage, use a candy thermometer for accuracy. If you don't have corn syrup, you can substitute with glucose or even honey for a different flavor. Make sure your egg whites are at room temperature for better volume when beating. Adding a pinch of salt can enhance the sweetness of the candy.
Serving Suggestions
Serve seafoam candy as a delightful treat at parties or family gatherings. It pairs beautifully with fresh fruit dip for a sweet contrast. Consider adding it to gift baskets or enjoying it alongside a cup of tea or coffee for a cozy afternoon snack.
Storage & Reheating
Store leftover seafoam candy in an airtight container at room temperature to prevent it from becoming sticky. If humidity is high, consider placing a piece of wax paper between layers. Avoid refrigeration, as it can alter the texture. Enjoy them within a week for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Seafoam Candy contains roughly 531 calories, with 8g protein, 89g carbohydrates, and 1g fat. It is an excellent source of vitamin C (55% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a mixer instead of beating the egg whites by hand?
Yes, using a stand mixer or hand mixer is highly recommended for beating egg whites to stiff peaks. This will save time and ensure a consistent texture. Just be sure to use a clean bowl to avoid any grease which can prevent the egg whites from whipping properly.
What if I don't have marshmallow cream?
If marshmallow cream isn't available, you can make a substitute by combining equal parts of powdered sugar and corn syrup. Another option is to use whipped aquafaba, which is the liquid from canned chickpeas, to achieve a similar fluffiness and sweetness in your candy.
How do I know when my candy mixture has reached the right temperature?
To check if your candy mixture has reached the soft ball stage, use a candy thermometer to get an accurate reading of 250°F. Alternatively, you can drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed, you’ve hit the right stage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).