Sea Foam Candy

This recipe creates a stable meringue-based candy through careful temperature control and mechanical aeration. Boiling the sugar syrup to the soft-ball stage (235-240°F) denatures the egg white proteins when combined, creating a network that traps air bubbles. The corn syrup (Karo) prevents sugar crystallization by interfering with crystal formation, ensuring a smooth, glossy texture rather than a grainy one. Vigorous beating incorporates air while the mixture cools and thickens, creating the characteristic light, foamy texture that gives this candy its name.