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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Homemade Marshmallow Cream Recipe

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This recipe for Homemade Marshmallow Cream is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup water
3/4 cup sugar
3/4 cup corn syrup
2 eggs whites
1/4 teaspoon cream of tartar
2 teaspoons vanilla
Directions:
Directions:
In a saucepan, heat water, sugar and corn syrup over medium heat. Whisk occasionally. Heat mixture until candy thermometer reaches 240 degrees.
While the sugar mixture is heating, beat egg whites and cream of tartar in stand mixer with the whisk attachment. Beat on medium-high until soft peaks form (about 2 minutes).
When the sugar mixture reaches 240 degrees, remove from heat. With your mixer on low, slowly add sugar mixture to the egg whites. Once all of the sugar mixture is added, turn the mixer to medium-high and whip until stiff peaks form, about 7-9 minutes. Stir in vanilla during last minute of whipping. Mixture will be thick and glossy white. You can store your homemade marshmallow creme in an air tight container for up to two weeks.

 

 

 

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