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Date: | Sat, 21 Oct 2000 11:58:31 -0700 |
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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
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