This is another fantastic textured fudge recipe, but in a whole different way to the Condensed Milk Fudge.
It is made with whisked egg-whites and a hot sugar syrup, beaten to grain the sugar. The result is a dazzlingly white, almost marshmallow appearance. The magic, however, happens when you take a bite. Just like it’s namesake, Sea Foam Fudge melts away like a whisper.
It is positively ethereal. Which is why it needs a jolly great handful of cranberries, apricots and a few chopped nuts for zing and colour and a bit of texture. Some Yuletide flotsam, to be carried into your mouth on a cushion of sea foam, if you will. Or not. I tend to get a bit carried away with my extended metaphors.
In the US I believe this is called Divinity and lacks the fruit, but also veers dangerously (for my not-very-sweet-tooth) towards the soft and nougat-y.
As with meringues, this will absorb moisture if left uncovered, so pack into a ziplock bag for personal indulgence, or shiny, crackly cellophane if gifting as presents.
This comes from a delightful book in my collection – Sweet-Making For All by Helen Jerome, originally published in 1924. Just as with Ms Nell Heaton, I have great confidence in Ms Jerome’s recipes, which are always clear and straightforward. If you come across any of their books, I can highly recommend them.
450g white granulated sugar
60g golden syrup or glucose
2 large egg whites
50g chopped nuts – pistachios are colourful, almonds keep things pale
50g chopped dried apricots
50g chopped cranberries – dried or candied
1tsp vanilla extract or 1tbs rum
- Line a 20cm square tin with baking parchment.
- Put the sugar, syrup and water into a pan and heat gently until the sugar is dissolved.
- Bring to a boil and continue to heat until the syrup reaches 130°C. Do not stir.
- When the temperature of the syrup reaches 120°C, start whisking the egg-whites until stiff. The temperature of the sugar syrup will rise relatively quickly, so keep an eye on each. Or get a glamorous assistant to help.
- Still whisking, pour the hot syrup slowly into the whisked egg-whites, as if making Italian meringue, and continue beating until the mixture begins to thicken and lose its gloss. Add the flavouring whilst whisking.
- When the mixture has lost its high sheen and thickened slightly add the fruit and nuts and continue beating until the mixture has thickened further and becomes cloud-like. NB This might happen suddenly, so be prepared.
- Smooth your Sea Foam into the tin. Alternatively, roll lightly into logs about 2cm in diameter Try not to squash out the air you’ve just whisked in as you do so. Wearing latex gloves or dusting your hands with cornflour, or both – will help.
- Cover lightly and allow to cool completely. If you can enclose your tin in a large ziplock bag to protect from humidity, so much the better.
- When cold, cut into squares and/or dip into tempered chocolate. Store in an airtight container.
 The glucose will keep the fudge startlingly white, the golden syrup will add a very pale golden hue.