Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 Hi, I found this in my files.......hope it helps :-) April (in mass) Success is the ability to go from one failure to another with no loss of enthusiasm. Winston Churchill Subj: Marshmallow cream Date: 10/23/2000 2:37:09 PM Eastern Daylight Time From: Jay@... (Jay) Reply-to: <A HREF= " mailto:GFCFKids (AT) egroups (DOT) com " >GFCFKids (AT) egroups (DOT) com</A> To: POFAK (AT) egroups (DOT) com, GFCFKids (AT) egroups (DOT) com (GFCFKids), GFCFRecipes (AT) egroups (DOT) com, Jay@... (Jay), @... () Subject: Marshmallow cream This is from Cooking Live on the Food TV Network. I thought it might be useful to someone as it is dairy free. FLUFFY MARSHMALLOW CREAM Recipe courtesy Wayne Harley Brachman 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 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. Yield: 5 cups Prep Time: 5 minutes Cooking Time: 15 minutes Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.