Recipes Blondie’s Mom’s Magnificent Marshmallow Cream

 

Recipes Blondie’s Mom’s Magnificent Marshmallow Cream

Recipes Blondie’s Mom’s Magnificent Marshmallow Cream

  1. 4 cup sugar
  2. 2 tbsp light corn syrup
  3. 4 tbsp powdered gelatin
  4. 1/2 cup egg whites (from about 3 large eggs)
  5. 1 3/4 cup water
  6. 1/4 cup water

Recipes Blondie’s Mom’s Magnificent Marshmallow Cream

  1. Sanitize a 1 four cupts glass jar by submerging that in boiling water for with least 20 minutes.

  2. Remove and take care of the jar only with tongs and pot holders.

  3. In a saucepan over medium low heat, incorporate the sugar, water, and hammer toe syrup and heat until temperatures reaches 260°F on a sweets thermometer.

  4. Even though the sugar is heating, throughout a small bowl, stir along the gelatin and 1/4 cups of water.

  5. Once the gelatin has consumed the water, microwave on very low power at 15 second times.

  6. If sugar has reached the suitable temperature, add the melted jelly.

  7. In addition, while sugar is heating, using an electric stand mixer in high speed, whip egg white wines until stiff.

  8. When whites are hard, reduce the mixer speed to be able to slow and slowly pour the sugar mixture into the white wines in the fine stream close to be able to the edges with the bowl.

  9. Try to be able to avoid pouring the sugar in the whisk itself.

  10. Allow to cool a little bit and pour into the sanitized jar.

  11. Let stand at room temperatures until fully cooled.

  12. *Refrigerated and unopened, marshmallow cream will last intended for 3 to 4 months. When you open it, it can keep for 1 to a couple of weeks. *

  13. *This recipe makes 5 cups. *

  14. **This is great in hot chocolate, and I’ve in addition used it on ice ointment. **