Ingredients:
3 large egg
whites
2/3 cup plus
2 tablespoons sugar
3/4 cup light
corn syrup
1 teaspoon
pure vanilla extract
Instructions:
- Beat egg whites together until
light and frothy using an electric stand mixer with the whisk attachment.
With the mixer running, slowly pour in 2 tablespoons sugar; beat until
soft peaks form.
- In a large saucepan, combine 1/3
cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat
and cook until boiling. Start cooking over medium heat stirring
occasionally but never taking your eyes off it. Raise heat to medium high
and continue cooking until mixture reaches the soft-ball stage, about 240
degrees F on a candy thermometer, it will take about 10-15 minutes. (The
hot syrup may bubble up the sides, turn heat down briefly or remove pan
from heat, once the syrup goes back down raise heat and continue cooking.)
- Drape an old, clean kitchen towel
over the front and side of the mixer, leaving one side open to pour in the
syrup. With the mixer on low, slowly add hot syrup to egg-white mixture (
make sure kids and pets are not nearby, this could scar you for life, people(!)
and scares the living daylights out of me!). Increase mixer speed to high
and continue beating for 6-8 minutes. Add vanilla and continue to beat
until mixture looks like marshmallow cream, 2-4 minutes more.
- Allow to cool, spoon and store in
tightly sealed jars in the refrigerator up to a month.
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