Content-Transfer-Encoding: |
7bit |
Sender: |
|
Subject: |
|
From: |
|
Date: |
Sat, 21 Oct 2000 11:58:31 -0700 |
Content-Type: |
text/plain; charset=us-ascii; x-mac-type="54455854";
x-mac-creator="4D4F5353" |
MIME-Version: |
1.0 |
Reply-To: |
|
Parts/Attachments: |
|
|
This is from Cooking Live on the Food TV Network. I thought it might be
useful to someone as it is dairy free.
FLUFFY MARSHMALLOW CREAM
Recipe courtesy Wayne Harley Brachman
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tablespoons vanilla extract
In a small saucepan fitted with a candy
thermometer, bring the water,
corn syrup and 3/4 cup sugar to 246 degrees.
In the meantime, in a completely clean, dry mixing
bowl, with and
electric mixer, whisk the egg whites, salt and
cream of tartar until
creamy and foamy, about 2 minutes. Still whisking,
sprinkle in the
remaining 1 tablespoon of sugar and continue to
whisk until the whites
hold very soft peaks, about 2 minutes. While mixing
on slow speed,
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
low and whisk in the vanilla.
Yield: 5 cups
Prep Time: 5 minutes
Cooking Time: 15 minutes
|
|
|