Sea Foam (one of Mom's favorites)

3 cp light brown sugar
¾ cp water
1 T lt corn syrup
2 egg whites (¼ cp)
Dash of salt
1 tsp vanilla extract

Measure brown sugar, water and 1 T corn syrup into a 2-quart saucepan. Blend with a wooden spoon and place over low heat, stirring continuously until the mixture begins to dissolve.

Continue stirring until the mixture boils, then put in your candy thermometer and boil without stirring over medium-high heat until thermometer registers 256º.

Remove from heat and let stand while egg whites are beaten to stiff peaks. Salt is added to the eggs while beating them.

Slowly add the syrup to te egg whites, beating continuously.

After all the syrup is added continue beating until candy holds a definite shape and no longer streams from a spoon and loses its gloss. This will require at least 15 minutes of beating. A test can be made before the beating is stopped and unless the dropped portion holds its shape immediately, beating should be continued.

Vanilla is stirred in just before candy is dropped in teaspoon-sized pieces on waxed paper. Walnuts or pecans may be added–they combine well with brown-sugar candies.