Post by MarieAlice on Jun 2, 2003 5:19:20 GMT -6
MARSHMALLOW CRÈME 1
3 egg whites
2 C. light corn syrup
1/2 tsp. salt
2 C. sifted confectioners' sugar
1 T. vanilla extract
In large mixer bowl, combine egg whites, syrup and salt. Beat for 10 minutes until thick. Add confectioners' sugar at low speed. Then add vanilla extract and beat until blended. Makes two quarts.
MARSHMALLOW CRÈME 2
2 C. granulated sugar
1 C. water
2 C. light corn syrup
1 C. egg whites
1/2 C. light corn syrup
4 tsp. pure vanilla extract
Cook sugar, water and the two cups corn syrup to 240ºF.<br>
In mixing bowl, beat egg whites and half cup corn syrup until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for three minutes. Add vanilla extract. Yields 49 ounces.
MARSHMALLOW CRÈME 3
6 T. water
1 1/4 C. light corn syrup
3/4 C. plus 1 T. granulated sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tsp. vanilla extract
In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to the firm ball state (246ºF).<br>
Meanwhile, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.
Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Store refrigerated in a clean, dry jar. Makes 5 cups.
3 egg whites
2 C. light corn syrup
1/2 tsp. salt
2 C. sifted confectioners' sugar
1 T. vanilla extract
In large mixer bowl, combine egg whites, syrup and salt. Beat for 10 minutes until thick. Add confectioners' sugar at low speed. Then add vanilla extract and beat until blended. Makes two quarts.
MARSHMALLOW CRÈME 2
2 C. granulated sugar
1 C. water
2 C. light corn syrup
1 C. egg whites
1/2 C. light corn syrup
4 tsp. pure vanilla extract
Cook sugar, water and the two cups corn syrup to 240ºF.<br>
In mixing bowl, beat egg whites and half cup corn syrup until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for three minutes. Add vanilla extract. Yields 49 ounces.
MARSHMALLOW CRÈME 3
6 T. water
1 1/4 C. light corn syrup
3/4 C. plus 1 T. granulated sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tsp. vanilla extract
In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to the firm ball state (246ºF).<br>
Meanwhile, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.
Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Store refrigerated in a clean, dry jar. Makes 5 cups.