Genie's Southern Kitchen

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From:

lindah© (Original Message)

Sent: 1/28/2006 11:37 PM

Homemade Marshmallow Cream
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract

In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.
In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.

Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract.
Note: This cream is of the consistency that it can be piped as you would frosting.

Cherry or Strawberry Marshmallow Cream
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
2 or 3 drops of red food coloring
1 teaspoon strawberry or cherry extract or liqueur

In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.

In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.

Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the food coloring and extract.

From:

Genie· (Original Message)

Sent: 12/24/2007 10:09 PM

Homemade Marshmallow Creme

3 large egg whites

1/4 teaspoon cream of tartar

2 tablespoons granulated sugar

1/3 cup water

3/4 cup light corn syrup

2/3 cup granulated sugar

1/2 tablespoon vanilla extract

In a very clean glass or metal bowl, beat the egg whites and cream of

tartar until light and foamy. With the mixer still running, sprinkle

in the two tablespoons of sugar. Continue beating until soft peaks

form. Set aside.

In a small saucepan, mix the water, corn syrup, and granulated sugar

together. Cook over medium heat until it boils and comes to the firm

ball stage (246 degrees). Do not overcook.

Drizzle the hot syrup into the egg whites with the mixer running on

low. Turn the mixer to high and beat for five or six minutes or until

the sauce is very fluffy and the consistency of marshmallow cream.

Beat in the extract.

If you would like to make this a cherry or strawberry flavor, you can

add 2 or 3 drops of red food coloring and 1 teaspoon strawberry or

cherry extract or liqueur in place of the vanilla extract.

From:

NeesieL

Sent: 1/9/2008 10:10 AM

MARSHMALLOW CREME

1 egg white, beaten
1 c. corn syrup (white or light) (see index for making)
1 tsp. plain unflavored gelatin
2 tbsp. cold water
1 tsp. vanilla
Boil the syrup (or the sugar and hot water (see index for corn syrup)) to
soft ball stage (236 degrees F. on candy thermometer). Pour slowly over the
beaten egg whites. Dissolve gelatin in the cold water. Add the syrup
mixture. Add vanilla and beat until very light and creamy. Very good on ice
cream, cakes, or puddings.

From:

BettyGa1 (Original Message)

Sent: 11/28/2006 3:18 PM

Homemade Marshmallow Cream

2 cups granulated sugar
1 cup water
2 c corn syrup, light
1 cup egg whites
1/2 c corn syrup, light
4 tsps pure vanilla extract

Cook sugar, water and two cups corn syrup to 240ºF. In mixing bowl, beat egg whites and half cup corn syrup until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for three minutes. Add vanilla extract.

From: ChadsAngel (Original Message)

Sent: 1/6/2007 12:48 AM

Homemade Peppermint Marshmallows

1/2 Cup Powdered Sugar
1/3 Cup Cornstarch
2 Envelopes Unflavored Gelatin
1 1/3 Cups Sugar
2/3 Cup Corn Syrup
1/2 Cup Crushed Candy Canes or Mint Candies
1/8 tsp. Salt

Into a bowl, sift together powdered sugar and cornstarch. Line a baking pan with foil. Coat with cooking spray and 2 Tbsp. sifted sugar cornstarch mixture. Place 2/3 cup water in a bowl, sprinkle with gelatin, let soften 5 min. In a saucepan, heat next 4 ingredients until sugar and candy are dissolved. Strain into bowl with gelatin. Beat until light and fluffy. Spread into pan. Dust with 2 Tbsp. sugar cornstarch mixture. Let set 2 hours. Lift marshmallow from pan with foil. Cut into 6 squares. Spread remaining sugar cornstarch mixture onto a baking sheet. Invert marshmallow block onto sheet, cut each square into 9 pieces. Toss marshmallows into sugar cornstarch mixture and set on a pan to set an additional hour. Makes 54 servings

From:

Kitabel

Sent: 1/31/2007 5:37 AM

HOME MADE MARSHMALLOWS
2 c. granulated sugar
1 c. water
Cook to soft ball stage. 2 tbsp. gelatin (I prefer Grayslake to Knox)
Soak and add to syrup mixture. Then add: 1 tsp. vanilla
Pinch of salt
Cool slightly. Beat until cold and thick. Pour out into 8x8 inch pan dusted with powdered sugar. Turn out of pan and cut into squares using sifted powdered sugar so it doesn't stick to knife. When making home made caramels, I put a thin layer of caramel into an 8x8 inch buttered pan and a thin layer of this marshmallow on top. I set overnight. Cut very small and dip into melted chocolate. Everyone loves them. Call them Carmelloes

From:

Genie· (Original Message)

Sent: 22/03/2007 10:18

Homemade Marshmallow Cream

3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract

In a very clean glass or metal bowl, beat the egg whites and
cream of tartar until light and foamy. With the mixer still
running, sprinkle in the two tablespoons of sugar. Continue
beating until soft peaks form. Set aside.
In a small saucepan, mix the water, corn syrup, and granulated
sugar together. Cook over medium heat until it boils and comes
to the firm ball stage (246 degrees). Do not overcook.
Drizzle the hot syrup into the egg whites with the mixer running
on low. Turn the mixer to high and beat for five or six minutes
or until the sauce is very fluffy and the consistency of
marshmallow cream. Beat in the extract.

Note: This cream is of the consistency that it can be used as
you would frosting.

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