Ingredients
4 cup sugar
2 tbsp light corn syrup
4 tbsp powdered gelatin
1/2 cup egg whites (from about 3 large eggs)
1 3/4 cup water
1 1/4 cup water
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
You're reading one of recipes available free. Full library with Gastronome.
Sanitize a 1 quart glass jar by submerging it in boiling water for at least 20 minutes. Remove and handle the jar only with tongs and pot holders. In a saucepan over medium low heat, combine the sugar, water, and corn syrup and heat until temperature reaches 260F on a candy thermometer. While the sugar is heating, in a small bowl, stir together the gelatin and 1 1/4 cups water. Once the gelatin has absorbed the water, microwave on low power at 15 second intervals. When sugar has reached the proper temperature, add the melted gelatin. Also, while sugar is heating, with an electric stand mixer on high speed, whip egg whites until stiff. When whites are stiff, reduce the mixer speed to slow and slowly pour the hot sugar mixture into the whites in a fine stream close to the edges of the bowl. Try to avoid pouring the sugar into the whisk itself. Allow to cool slightly and pour into the sanitized jar. Let stand at room temperature until fully cooled. *Refrigerated and unopened, marshmallow cream will last for 3 to 4 months. Once you open it, it will keep for 1 to 2 weeks. * *This recipe makes 4 cups. * **This is great on hot chocolate, and I've also used it on ice cream. **