Back

Marshmallow Spread

Name: Marshmallow Spread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 cups (1 litre)
Ingredients: egg whites; cream of tartar; salt; sugar; corn syrup; water

5 stars (1) Rate this recipe

Preparation: 20 MIN
Cooking: 15 MIN
Output: 4 cups (1 litre)

Ingredients
Preparation

Ingredients

2 egg whites, at room temperature
¼ tsp cream of tartar
1 pinch of salt
¾ cup (160 g) sugar
¾ cup (180 ml) light corn syrup
¼ cup (60 ml) water

Select all

Preparation

In a bowl, place the egg whites, cream of tartar and salt. Set aside.
In a small saucepan, bring the sugar, corn syrup and water to a boil. Let simmer until a candy thermometer reads 240°F (116°C). Remove from the heat.
Beat the egg white mixture with an electric mixer on medium speed until frothy. Drizzle the hot syrup onto the egg whites, avoiding the mixer’s beaters. Beat continuously until stiff peaks form.
Transfer to jars. The spread will keep for 1 week in the refrigerator.