Marshmallow Spread

Name: Marshmallow Spread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 cups (1 litre)
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

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Preparation 20 min
Cooking 15 min
Servings 1
Makes 4 cups (1 litre)

We would merrily dive into a jar of our sinfully delicious, ridiculously fluffy and totally addictive Marshmallow Spread over and over. And over.

Featured in RICARDO Magazine SPRING 2016 (p. 110)

Végétarien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers

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

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.

Note from Ricardo

Use this marshmallow spread to frost your favourite vanilla cake, smear on toast or enjoy it straight from the jar!

Marshmallow Spread

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Ingredients

Preparation

Note from Ricardo

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