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Total Time
45mins
Prep 5 mins
Cook 40 mins

Published in The Blade (Toledo, Ohio) on 12/30/08, credit is given to Amy Stein (a local woman). I have not made it, but it doesn't look like there is a Recipezaar entry for this, so I am adding it to our collection. (The sugar is supposed to read "2/3 c + 2 Tbls sugar".). Use for your Rice Krispie treats and more!

Ingredients Nutrition

Directions

  1. Beat egg whites and cream of tartar together until light and frothy.
  2. With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.
  3. In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.
  4. Cook over medium heat until boiling.
  5. Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.
  6. Immediately remove from heat.
  7. With mixer on low, slowly add hot syrup to egg white mixture.
  8. Increase mixture speed to high and continue beating for 5 minutes.
  9. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
  10. Store in glass jar with air-tight lid on countertop.
Most Helpful

5 5

This is a nice simple to make recipe and tastes exactly the way I remember it.