MOMMA REINER'S HOMEMADE MARSHMALLOW CREAM

Momma Reiner's Homemade Marshmallow Cream image

Provided by Martha Stewart

Yield Makes about 5 cups

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon cream of tartar
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
2/3 cup granulated sugar
1 teaspoon pure vanilla extract

Steps:

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup 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.