Fluffy Marshmallow Cream
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cup
Light Corn Syrup4 large
Egg White1 pinch
Salt1 pinch
Cream Of Tartar2 tsps
Vanilla ExtractDirections:
1
In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage)
2
In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy
3
Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks
4
With the mixer on slow, carefully drizzle in the hot syrup
5
Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes
6
Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes
7
Turn the mixer to low and whisk in the vanilla extract
8
Makes 5 cups