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How To make Fudge Cake with Sea Foam Frosting
1/4 c Shortening
2 c Sugar
2 Eggs; separated
1 1/2 c Milk
4 oz Unsweetened chocolate
- melted 2 c Sifted cake flour
2 ts Baking powder
1 ts Salt
1 ts Vanilla
1 c Chopped nuts
SEA FOAM FROSTING:
3/4 c Sugar
3/4 c Brown sugar, packed
1/3 c Hot water
1/2 ts Cream of tartar
3 Egg whites
1 oz Semisweet chocolate (opt.)
1/4 ts Butter (optional)
Cream shortening, 1 1/2 cups sugar and egg yolks until light. Add a few drops of milk if needed to cream sugar. Add chocolate and blend thoroughly. Sift flour with baking powder and salt. Add dry ingredients alternately with milk to chocolate mixture, blending well after each addition. Stir in vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add remaining 1/2 cup sugar, beating until whites are stiff. Fold into batter. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to 40 minutes, or until cake springs back when lightly touched with finger in
center of cake. Cool slightly then remove layers from pans and cool completely on wire rack. To make frosting, combine 3/4 cup sugar and brown sugar in heavy saucepan. Add hot water and cream of tartar and stir to blend. Cover pan and slowly bring to simmer. Uncover pan and cook until syrup spins long thin thread. Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly until fluffy. Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate with 1/4 teaspoon butter and drizzle over frosting. Carefully swirl it over frosting with a thin spatula to give marbled effect.
How To make Fudge Cake with Sea Foam Frosting's Videos
Seafoam Candy that's crunchy on the outside and marshmallowy in the middle
Seafoam Candy Recipe
Some people call this candy Divinity. Some refer to Honeycomb as Seafoam Candy. To me, Honeycomb is just peanut brittle that doesn’t have any peanuts in it that way it looks much like “Squid Game” Dalgona candy does. When I think of Divinity, I think of it having tiny cut up bits of colorful jelly candies in it and being cut into little tiny candy bars. Some people will call what I am making Meringue Drops.
Doesn’t matter what you call it, you will agree that it is scrumptious. It is easy to make. Doesn’t cost much. Doesn’t take long to prepare. Vanishes quickly though once people see you have it.
This is my most favorite confection to make. I haven’t made it in over thirty years. I made it all the time in my younger days as holiday gifts to close friends and family. I always made it for ailing relatives that had a hospital scare. It’s magic. It is happiness in a bite. It will make you forget your worries for at least the time it takes for this airy fragile mouthful of heaven to dissolve.
I had almost forgotten all about it until I started pressing my brain for my favorite recipes to record. Funny thing about recipes, they bring up memories of people, places, and things that were around you at the time of creating and enjoying the food. My husband is not a candy eater. So I just stopped making this after got married.
Seafoam Candy Ingredients ( yields around 45 to 50 pieces of candy )
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
1 egg white ( set aside )
1 teaspoon of vanilla
½ cup of chopped pecans
optional – whole pecan halves
Step One: Making the candy syrup
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
In a heavy saucepan over low heat, melt the sugar and salt into the ½ of water and continue watching and stirring the pot until you see it come to a boil. Set your timer and let it boil for 4 minutes. After 4 minutes, at this point you need to check to see it has reached “the soft ball” stage. Look I have been making this since I was 4 years old and we didn’t use things like candy thermometers back in the 1960s. To check your syrup you need to dribble a tiny drop of the hot syrup into a glass of ice water. If it stays together and doesn’t dissolve and you can pinch it between your fingers so that it forms a soft ball underwater, then it is ready and you need to turn off the burner and move to step two. If not let it boil another minute and recheck. Do not scorch your syrup. This stage might take from 4 to 7 minutes depending on your sauce pan’s bottom thickness, the weather - do not make on a rainy day, and geological altitude of where you are making it.
Step Two:
1 egg white
You need be quick now and beat one egg white until stiff peaks. I use to use a metal hand crank egg beater. Then as I got older I was allowed to use the handheld mixer by myself. Now I have a fancy-smancy Kitchenaid. I miss the hand crank egg beater though. I have never stood under a upside down bowl of whipped egg whites to make sure they were whipped either.
Step Three:
Whipped Egg whites
Cooked Syrup
1 teaspoon of vanilla
Whip in one teaspoon of vanilla to your eggs whites followed directly by pouring in as a light constant stream your cooked syrup to the mixer while it is beating. You will beat until thick and SHINY. Should take about 2 minutes. Turn off mixer.
Step Four
Egg white mixture
Chopped Pecans
Fold in your pecan pieces with a spatula into the egg white mixture being careful to not over stir.
Drop by teaspoon onto wax paper as individual candies to cool.
Step Five:
This part is optional and does increase the cost to make the candy. We had two huge pecan trees growing up so we got pecans for free. I have a huge pecan tree in my yard here now but the squirrels are vigilant about stealing all my nuts.
Optional – use any reserve whole pecan halves to decorate the top of each candy.
Note: Make as small batches, if you try to double the recipe it will fail in one regard or other, you might scorch the syrup or your egg white meringue will be runny. Do not attempt to make on a rainy day because that seems to always make this recipe fail. If that happens, don’t worry just try again because it takes only 15 minutes from start to finish to make.
#recipe #candy #seafoam #meringue
Homemade candy is so easy!
I make peanut butter chocolate bark with yummy candy toppings.
Boiled Icing Recipe(Super Stable)
Fudge and Marshmallows - 14/05/20
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Tonight on Sugar and Crumbs Laura is making delicious Fudge and Marshmallows using our Natural Flavoured Icing Sugars
Super Hack ???? How to Whip Cream!
Ingredients :
Amul Fresh Cream - 1 Pack
Castor Sugar - 2 Tbsps
Vanilla - 1/2 Tsp
Process :
* Start by freezing the mixing bowl & electric whisk attachment/ hand whisk in the freezer for atleast 30 mins
* Turn the cream upside down & place in the fridge for atleast 3-4 hours/ preferably overnight - this will allow the cream solids to separate from the cream liquid giving you a thick portion of just cream
* Separate the liquid part of the cream & add the thick part to the chilled bowl & whip it until it thickens
* Place the bowl over an ice bowl & continue to whip on medium speed
* Add in the vanilla essence & castor sugar in parts & whip well
* Once the cream has whipped to a stiff peak consistency, use it to layer & frost your cakes & bakes & Enjoy ????????????
Save this for later so you can make fresh homemade whipped cream to upgrade your dessert game!
#Amulcream #freshcream #amul #cream #whippedcream #whippingcream #kitchenhacks #hacks #baking #pastry #explore
The Best Birthday Cake with Seafoam Frosting
Many families share a love for cooking and mine also. My grandmother used to make all my birthday cakes and I have such fond memories of her decorating and baking. That is why I try to make our kitchen a spot to gather together and enjoy cooking. A place to share with my kids and create unforgettable memories. Today I want to share with you how to make my grandmother’s own signature birthday cake with an old fashioned seafoam icing recipe that will be a hit with any member of your family.
#frosting #cakefrosting #frostingrecipe