Marshmallow Crème

New 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

1.  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