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Sea Foam Sauce Recipe
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 1⁄2 Teaspoon|
|Cider vinegar||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Serving size: Complete recipe
Calories 1073 Calories from Fat 391
% Daily Value*
Total Fat 44 g68.4%
Saturated Fat 27.6 g138.2%
Trans Fat 0 g
Cholesterol 164.4 mg
Sodium 372.4 mg15.5%
Total Carbohydrates 170 g56.7%
Dietary Fiber 0 g
Sugars 162 g
Protein 6 g11.5%
Vitamin A 35.3% Vitamin C 1.2%
Calcium 17.6% Iron 4.9%
*Based on a 2000 Calorie diet
Stir over low heat until sugars are dissolved.
Increase heat and bring mixture rapidly to boiling.
Cover saucepan and boil mixture gently 5 minutes.
Uncover saucepan and set a candy thermometer in place.
Continue cooking without stirring.
During cooking, wash down crystals from sides of saucepan with a pastry brush dipped in water.
Cook until thermometer registers 230Â°F (thread stage).
Remove from heat.
Beat egg white until stiff, not dry, peaks are formed.
Continue beating egg white while pouring the hot syrup over it in a thin steady stream (do not scrape bottom and sides of pan).
Fold in the whipped cream.