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Whipped Cream Centers

A light center using homemade marshmallow creme to make candy smooth and light.


150 to 200 centers


4 cups granulated sugar
1 cup hot water
1/4 teaspoon cream of tartar
3 to 5 cups marshmallow creme
dipping chocolate


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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