Recipe courtesy of Wayne Harley Brachman
Recipe courtesy of Wayne Harley Brachman
Watch how to make this recipe.
Fluffy Marshmallow Cream
Getting reviews...
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- 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
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- 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 (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.
