Reviewed: Aug. 30, 2011

I just want to say thanks SO much! I've been searching for this long lost treasure in my mum's old 'recipe box' (consisting of hundreds of loose paper bits and pieces!) My mum used to make this treat for us as kids almost every Sunday afternoon. She passed away many years ago, so I'd love to rekindle the old tradition with my sisters and the growing family!

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Reviewer:

patty

Reviewed: Dec. 18, 2010

This is the first "sea foam" candy recipe that I haven't burned BUT I don't really consider it a true sea foam. Its really more like divinity. I was a little disappointed because I wanted to make it for a gift for my sister in law, but this is NOT the sea foam candy that she loves so much. Thanks for sharing. Great recipe if you want something more like divinity.

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Reviewer:

lynnettemarie

Reviewed: Dec. 5, 2010

a little hard to get it to 260 on my flat top stove because of heating element turning on and off but turned out great. Make sure you have a stand mixer very helpful.

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Reviewer:

cuda1570

Cooking Level: Expert

Home Town: Baraboo, Wisconsin, USA

Reviewed: Jul. 26, 2009

A welcome change from the finicky egg-white version. Too much or too little corn syrup will alter the result. Always make sure your measuring vessel is clean and dry; fat will sack ya. I pour the candy on to a silpat mat. No sticking. Can also top with room temperature chocolate chips if you don't want to go through the hassle of dipping.

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6 users found this review helpful