Homemade Marshmallow Creme
This homemade marshmallow creme is used in many candy recipes.
1 1/2 cups
2 large egg whites, room temperature
3/4 cup light corn syrup
1/4 cup water
1/2 cup granulated sugar
In a large bowl using an electric mixer, beat egg white until stiff. Set aside.
In a small saucepan (1 quart) combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush.
Attach candy thermometer to pan. Cook syrup to 242°F (120°C) or soft-ball stage. Slowly pour hot syrup, beating constantly with electric mixer, into beaten egg whites. Continue beating several minutes until mixture holds it shape.
Use immediately, or refrigerate in a covered container for up to 2 weeks.
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