Ingredients
- 6 tablespoons water
- 1 1/4 cups light corn syrup
- 3/4 cup plus 1 tablespoon sugar
- 4 large egg whites
- Pinch salt
- Pinch cream of tartar
- 2 tablespoons vanilla extract
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.
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By jrhlking
Tennessee
on May 03, 2012
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I will never buy marshmallow cream again...this is so good!
By scronin6
on March 03, 2012
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My husband LOVES chocolate, so based on Chloechester's review, I added only 1 Tbsp of vanilla, but added 6 Tbsp of unsweetened cocoa powder. I started out w/3 Tbsp, and it didn't change the consistency. When I added the additional 3 Tbsp, it had cooled a littler more, and the consistency became VERY soft. Next time, I will add an additional egg white and a full 1/4 tsp of cream of tartar to get it to be a little stiffer.
By Chloechester
on January 28, 2012
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Gorgeous! Thick, glossy and delicious - I made it to use in a recipe, but it's really tasty on its own, as well. I tasted it after adding only 1 TB of vanilla, then added the second TB. I think I'll stick with just 1 TB next time. I'd have a really hard time going back to the plasticky jarred marshmallow creme after this!
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