Sea Foam Sauce
|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|
Combine in a saucepan the sugars, water, corn syrup, vinegar, and salt.
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.