How to make marshmallow creme

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, whites

• Condiments

  • 3/4 cup Corn syrup

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 3/4 cup Sugar
  • 2 tsp Vanilla

• Liquids

  • 1/4 cup Water

Found on eatingonadime.com

Description

Ingredients

• ¼ cup water
• ¾ cup sugar
• ¾ cup corn syrup
• 2 eggs whites
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla

Directions

• In a saucepan, heat water, sugar and corn syrup over medium heat. Whisk occasionally. Heat mixture until candy thermometer reaches 240 degrees.
• While the sugar mixture is heating, beat egg whites and cream of tartar in stand mixer with the whisk attachment. Beat on medium-high until soft peaks form (about 2 minutes).
• When the sugar mixture reaches 240 degrees, remove from heat.
• With your mixer on low, slowly add sugar mixture to the egg whites.
• Once all of the sugar mixture is added, turn the mixer to medium-high and whip until stiff peaks form, about 7-9 minutes.
• Stir in vanilla during last minute of whipping. Mixture will be thick and glossy white.
• Store in air tight container for up to two weeks.