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Homemade Marshmallow Cream Recipe

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This recipe for Homemade Marshmallow Cream, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Fossum
Added: Tuesday, August 5, 2008


3 large egg whites
1/2 tsp cream of tartar
2/3 c plus 2 Tbls sugar
1/3 c water
3/4 c light corn syrup
2/3 c sugar
1 tsp vanilla

In a bowl of an electric mixer with the whisk attachment, beat egg whites and cream of tartar together until light and frothy.
With the mixer running, slowly pour in 2 Tbls sugar.
Beat until soft peaks form.
Set aside.

In a small saucepan, combine water, corn syrup, and 2/3 c sugar.
Cook over medium heat until boiling.
Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes.
Immediately remove from heat.

With the mixer on low, slowly add hot syrup to egg white mixture.
Increase mixer speed to high and continue beating for 5 min.
Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.

Personal Notes:
Personal Notes:
This makes about 5 cups. Use for the Chocolate Fudge recipe for the Chocolate Covered Marshmallows!




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