Whipped Cream Centers
A light center using homemade marshmallow creme to make candy smooth and light.
150 to 200 centers
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In a saucepan with a tight fitting lid, combine sugar, water and cream of tartar. Cook until mixture boils. Remove lid and cook to 240°F. Pour out into baking pan (or cold slab). When candy has cooled to lukewarm, stir with a wooden spoon until it gets cloudy. Add marshmallow cream. Continue to stir until it holds its shape. Turn out on waxed paper and cover with a wet towel. Wrap waxed paper and towel around candy and chill in refrigerator for about 2 hours or until firm enough to form into centers. Do not let it become too firm. Gently form into 1/2 inch ball. Let stand 1 hour, then dip into melted chocolate.
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