You are here

Sea Foam Sauce

sweet.chef's picture
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Water 6 Tablespoon
  Light corn syrup 1 1⁄2 Teaspoon
  Cider vinegar 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Egg white 1
  Chilled whipping cream 1⁄2 Cup (8 tbs), whipped

1. 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.
2. 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 230°F (thread stage). Remove from heat.
3. 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 whipped cream.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1059 Calories from Fat 361

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol 160 mg53.3%

Sodium 326.8 mg13.6%

Total Carbohydrates 175 g58.3%

Dietary Fiber 0 g

Sugars 169.8 g

Protein 6 g11.4%

Vitamin A Vitamin C

Calcium 9.8% Iron 4.7%

*Based on a 2000 Calorie diet


Sea Foam Sauce Recipe