Englanders like to spread marshmallow crème on their toast, along with peanut
butter or a chocolate spread. Here it is flavored with cherry syrup, but you
might want to try it with vanilla-flavored corn syrup as an ice cream topping.
¾ cup light corn syrup
¼ cup maraschino cherry syrup from a bottle of cherries
½ cup granulated sugar
2 large egg whites
2 teaspoons pure almond extract
1 teaspoon rum extract
Bring the corn syrup, cherry syrup and sugar to a boil and
cook until a candy thermometer reaches 242°.
2. In a deep medium bowl, beat egg whites with mixer until stiff
peaks form. Beating constantly, slowly pour hot syrup into
egg whites. Continue beating for 2 minutes.
3. Add almond and rum extract.
4. Keep the marshmallow crème in the refrigerate until needed.
Makes 6 servings