Recipe courtesy of Wayne Harley Brachman
Show: Cooking Live
Total:
30 min
Active:
30 min
Yield:
5 cups
Level:
None

Ingredients

Directions

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.

In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Fluffy Marshmallow Cream

Recipe courtesy of Wayne Harley Brachman

Fluffy Marshmallow Cream

Recipe courtesy of Wayne Harley Brachman

Toasted Marshmallow Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking