Ingredients:
3 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
Directions:
1. In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
2. With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
3. In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Don't over cook. It can have a burnt taste.
4. Drizzle the hot syrup into the egg whites with the mixer on low.
5. Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
6. Beat in the extract till combined.
I found it easiest to use my stand mixer so I didn't have to hold the mixer the whole time. When done the mixture will look like store bought Marshmallow cream and will have the consistency that you would be able to pipe. This recipe made about 3 cups of Marshmallow Cream. I have also used this recipe when I needed Marshmallow Cream in fudge and I couldn't tell the difference!
Wow! This looks A-mazing! Can't wait to try it.. my kids are going to just LOVE IT!
ReplyDeleteThanks so much for sharing with the Pink Hippo Party.. I am your newest follower~
xoxo
Amie @ Pinkapotamus
Hi Susan!
ReplyDeleteI featured you on my Pink Hippo Party! HOpe you stop by and check it out at http://pinkapotamus.blogspot.com/2012/09/pink-hippo-party-95.html
xoxo
Amie @ Pinkapotamus
This looks delish. And another reason I need a candy thermometer! Thanks for sharing on Tout It Tuesday! Hope to see you tomorrow.
ReplyDeleteThese kind of post are always inspiring and I prefer to read quality content so I happy to find many good point here in the post, writing is simply great, Thanks for posting this informative article.
ReplyDelete