B4
Western Hills Press
Life
November 10, 2010
Ahoy, sea foam candy recipes are on the horizon and when I put the baking soda in the cooked mixture, it foamed up and I was in awe of the way it looked. That little candy making experiment gave me a lifelong curiosity of food
When I was little, one of the first candies I attempted to make on my own was called “sea foam candy.” I know it contained vinegar, sugar and baking soda, among other ingredients,
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chemistry. T h e c a n d y was a b e i g e color and when I broke it up, it did Rita look sort Heikenfeld of foamy in the Rita’s kitchen middle. So when Elena Dye asked for a sea foam candy, I thought it was that one, but was wrong. Elena described a different kind of candy altogether, almost like a divinity/praline type candy that you see in the South. Well, I have the best readers and the recipes came pouring in! I’m sharing two, and there’s more in our online version (along with memorable stories) from Sharon Cummins, an Anderson Township reader; Karol Kennedy’s mom, (who colored hers with a drop of green food coloring); Pat Perry Cornell, whose recipe is from an older Southern
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cookbook; and Janice Wallace, a longtime Northern Kentucky reader. I haven’t tried these yet myself, but plan to.
Ellen Meece’s sea foam candy for Christmas
Ellen, a Madeira reader, said she has been making this for 50 years and her daughter, Sherry, always reminds her to be sure to make it. 2 egg whites, room temperature (large eggs) 2 cups light brown sugar, packed 1 ⁄2 cup granulated sugar 1 ⁄3 cup white corn syrup 1 ⁄2 cup water 1 ⁄2 teaspoon salt 1 teaspoon vanilla 1 ⁄2 cup broken walnut or pecan kernels Put egg whites into a large mixing bowl. Put all other ingredients (except vanilla and nuts) into a 3-quart saucepan, stir thoroughly and place on medium heat. Boil to hardball stage (256 degrees) do not stir, but with a pastry brush dipped into cold water frequently wipe sugar crystals down sides of saucepan. Just wipe the sides of the pan, do not add more water
to syrup. Remove from heat to cool, while beating egg whites until stiff, then slowly add syrup, beating in thoroughly. Continue beating at slower rhythm, until past sticky stage and candy begins to get creamy and hold shape. At this point, add nuts and vanilla, stirring to blend. Quickly drop in mounds on waxed paper using teaspoon. Ellen’s tip: Do not undercook syrup. Also, be sure candy reaches creamy stage. (The candy will lose its shiny texture). One must work quickly when spooning the candy into mounds.
Jean Allen Kroger Food Foundation sea foam candy
Diane Jeynes sent this recipe in from her late cousin, Dorothy. “It’s a favorite from Dorothy, who worked for the Kroger Food Foundation a number of years ago,” Diane said.
Yield: 3 dozen pieces
1 cup dark brown sugar 1 cup granulated sugar 3 ⁄4 cup water 3 tablespoons corn syrup
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2 egg whites, stiffly beaten 1 teaspoon vanilla 1 cup chopped nuts (walnuts or pecans are excellent) Put sugars and water into saucepan, stir until well dissolved, add syrup and cook to 252 degrees, or hardball stage. Put slowly over beaten whites. Beat until mixture is light and fluffy and piles up without spreading. Add vanilla and nuts. Drop by spoonful on waxed paper.
Tip from Rita’s kitchen
Hardball stage is between 250 degrees to 265/266 degrees. Mixture will form a hard ball when dropped into cold water. If you take it the ball out, it won’t flatten. It will still be hard, but can be squashed a bit.
Hash browns and goetta casserole: The real deal
Kathy Burkhardt will be so happy that Rosie Kennedy, a Fort Mitchell reader, found this recipe for her from the Enquirer in 2007. 8 frozen hash brown patties 8 slices goetta 3 cups shredded sharp cheddar 1 cup shredded Monterey Jack 1 scallion, thinly sliced 7 eggs 1 cup milk 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon pepper Place hash brown patties in a single layer in a greased 9-by-13-inch baking dish. Top with goetta slices, sprinkle with cheeses and scallions. In a bowl, beat eggs, milk, salt and pepper until well combined. Pour over other layers in dish. Cover with foil and bake at 350 degrees for an hour. Uncover and bake 15 more minutes longer or until edges are golden brown and knife inserted near center comes out clean. Serves eight. Can be assembled the night before and refrigerated. Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@ communitypress.com with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.
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