Recipe courtesy of Wayne Harley Brachman

Fluffy Marshmallow Cream

Save Recipe
  • Yield: 5 cups
Share This Recipe

Ingredients

Directions

  1. In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, 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 high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract.
4m Intermediate 95%
CLASS
18m Easy 99%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS