Recipe courtesy of Wayne Harley Brachman
Recipe courtesy of Wayne Harley Brachman
Show:
Cooking Live
Episode:
Week of Sunday: Ice Cream Sundays
Fluffy Marshmallow Cream
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- Total: 30 min
- Prep: 30 min
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 330
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 0 g
- Sugar
- 82 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 106 mg
- Total: 30 min
- Prep: 30 min
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 330
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 0 g
- Sugar
- 82 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 106 mg
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.
