Gingerbread Marshmallow Fluff Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients:
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup unsulphured molasses
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 + 1/2 teaspoons vanilla
|
|
Directions: |
Directions:•Stir together the sugar, light corn syrup, water and salt in a medium saucepan over medium-high heat with a candy thermometer clipped to the side.
Bring to a boil stirring occasionally, until it reaches 240 degrees.
•Meanwhile add the egg whites and cream of tartar to the bowl of an electric mixer fitted with the whisk attachment.
Start whipping the egg whites to soft peaks on medium speed.
•Measure the spices out into a small bowl or ramekin.
•When the syrup reaches 240 degrees set the mixer to low speed. Slowly drizzle in a couple of tablespoons of the hot syrup to warm them (If you add too much syrup at once, the whites may scramble.).
•On low speed slowly drizzle in the rest of the syrup, the vanilla and all the spices then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy 8 - 10 minutes.
•Allow to cool and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
|
|
Personal
Notes: |
Personal
Notes: Important note: Please keep children and pets clear of the kitchen while making this. The sugar syrup reaches temperatures that could scar you for life should an accident occur
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Gingerbread Marshmallow Fluff is from