Marshmallow Cream

I like unusual recipes that use easy to find ingredients.  I also like kitchen gadgets very much.  With the purchase of a digital candy thermometer, a whole new world of cooking opened up to me. 

Two of my favorite recipes to make are homemade marshmallow cream and marshmallows.  Both use mostly the same ingredients.  Unflavored gelatin is the difference between the two adding the squishy firmness a marshmallow must have.

The joy of this candy is that I can change to flavorings to my own liking, and it doesn’t require the constant stirring most candies do.  The basic ingredients are egg whites, sugar, & corn syrup.    Water, corn syrup, and sugar are cooked on the stove until the mixture reaches 242-248 degrees. 

You DO need a heavy duty mixer for this recipe.  The egg whites are whipped until light and frothy.  Then the hot syrup is slowly poured down the side of the mixing bowl while it is running.  Increase the speed of the mixer when all the syrup is added and beat it for 10 minutes.  Flavoring, and even food coloring is added at this time if you wish to coordinate the taste & color of your marshmallows.

This recipe brings thoughts of my young friend, Tim.  He is in the Air Force & stationed at the same base where my son was born 20 years ago.  Tim is just a little older than my son, Andrew.

After an emergency appendectomy, I sent him a care package.  It included some homemade S’mores using this recipe.  This cookie stayed fresh for the trip through the mail. 

My mind is once again turned to Tim as he heads to Afghanistan for his 3^rd mission there.  Tragically, his best friend was killed there just a week before Tim deployed.  Please take time today to pray for our military folks.  Freedom is not free, and those who serve in the military deserve our prayers, our support, and our gratitude.

Homemade Marshmallow Cream

3 large egg whites
3/4 c. light corn syrup

2 T. sugar

1/2 tsp. cream of tartar
2/3 c. granulated sugar

1 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with a whisk, beat egg whites and cream of

tartar until light and frothy. 

With the mixer running, slowly pour in the 2 T. sugar;

beat until soft peaks form. Set aside.

In a small saucepan, combine 1/3 c water, corn 

syrup, and 3/4 c. sugar. Place over medium heat and cook until boiling. Cook, stirring,

until mixture reaches the firm ball stage (about 242 to 248 degrees) on a candy 

thermometer, about 6 minutes. Immediately remove from heat. 

With the mixer on 

low, slowly add hot syrup to egg white mixture. Increase mixer speed to high and 

continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks 

like marshmallow cream, about 1 minute more. 

Makes about 5 cups. Store at room 

temp. for up to 1 week.

Note: I can guarantee you will never buy marshmallow cream again once you taste

this recipe. You may use it to make the marshmallow cream fudge or "fluffer-nutter"

sandwiches. (7oz= 2-1/4 c. of the marshmallow cream for the fudge.) A heavy duty

mixer is needed for this recipe also.

S'Mores

Place the marshmallow cream into a pastry bag or a zip lock freezer bag. Snip the tip off the corner of the ziplock bag.  Pipe a small dollop of marshmallow cream onto a graham cracker square.  Top with a square of your favorite chocolate.  Pipe a bigger dollop of marshmallow cream on the chocolate & top with another graham cracker.

Store in airtight container.  Consume within 7 days.

                                         Confectionately  Yours,  

Sue