Marshmallow Cream
Idea gallery #1046
- 2 1/4 cups Invert Sugar,
divided
- 4 1/2 Tbsps Dried Egg
Whites
- 2 1/4 cup Light Corn Syrup
- 1 tsp Vanilla
Printable Recipe
1. In a mixing bowl, combine 1 1/8 cups of the in
-vert sugar with egg whites; whip at low speed
of electric mixer to blend. Set aside.
2. In a saucepan, combine remaining 1 1/8 cups
invert sugar and corn syrup. Heat to approxi
-mately 210º.
3. Slowly add heated syrup to egg white mixture
and beat until light. Add vanilla.
4. Store in covered container at room tempera
-ture and use in any recipe calling for marshmal
-low cream.
5. RECIPE AND IMAGE TAKEN WITH PERMIS
-SION FROM AUTUMN CARPENTER’S BOOK,
ALL ABOUT CANDY MAKING. ALL RIGHTS
RESERVED