Marshmallow Creme or Frappe
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INGREDIENTS
- 4 1/2 tb Dried egg whites
- 2 1/4 c Invert sugar*, divided
- 1 ts Vanilla
- 2 1/4 c Light corn syrup
INSTRUCTIONS
In a mixing bowl, Combine 1 1/8 cups of the invert sugar with egg whites; whip at low speed of electric mixer to blend. Set aside. In a saucepan, combine remaining 1 1/8 cups invert sugar and corn syrup. Heat to approximately 210 degrees F. Slowly add heated syrup to egg white mixture and beat until light. Add vanilla. Store in covered container and use in any recipe calling for marshmallow creme. Makes about 3 1/2 quarts. *NOTE: Invert sugar is Cane sugar in liquid form. Improves the quality and keeping properties in candy. If it crystallizes, place over hot water until it liquifies.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (196g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 555 | ||
| Calories from Fat: 3 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 119.3mg | 4 % | |
| Potassium 8.1mg | 0 % | |
| Total Carbohydrate 147.8g | 43 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 147.8g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 555
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