CANDY MAKING RECIPES forum: Mazetta, or Homemade Marshmallow Creme
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|It is so easy to make your own marshmallow creme, and you control what goes into it! None of the stabilizers they use in commercial brands!
Homemade Marshmallow Creme
2 egg whites, make sure they are at room temperature
3/4 cup light corn syrup
1/4 cup water
1/2 cup sugar
Using an electic mixer, beat egg whites in large bowl until stiff, set aside. In a 1 quart saucepan, combine the corn syrup, water and sugar. place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, brush down with a wet pastry brush.
clip on candy thermometer. cook the syrup until it reaches 242 degrees F. or the soft ball stage. Beating constantly with electric mixer, very slowly pour the hot mixture into the egg whites, continue beating several minutes until the mixture holds it's shape (see photo above) Use immediately, or refrigerate in a covered tupperware for up to 2 weeks. Makes enough for 3 batches of *fondant.
Variation: Thin the Mazetta with a little hot water for a nice ice cream topping.
http://cubits.org/ThriftyKitchenCooks/thread/view/41676/ *Creme Fondant recipe
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