Homemade Marshmallow Cream
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
In a very clean glass or metal bowl, beat the egg whites and
cream of tartar until light and foamy.
With the mixer still
running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.
In a small saucepan, mix the water, corn syrup, and granulated
Cook over medium heat until it boils and comes
to the firm ball stage (246 degrees).
Do not overcook.
Drizzle the hot syrup into the egg whites with the mixer running on low.
Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of
marshmallow cream. Beat in the extract.
Note: This cream is of the consistency that it can be used as
you would frosting.