This marshmallow cream is a substitute for the storebought marshmallow fluff This makes 7 ounces equivalent to 2 cups
Prep Time
8
Dificult
Medium
Servings
2 cups
Ingredients
Instructions
Beat egg white
corn syrup
and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume
about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.
Recipe Tip
Once prepared
this marshmallow creme can be refrigerated in a covered container for up to 2 weeks or frozen for 1 month.
Editor's Note:
This recipe contains raw egg. We recommend that young children
older adults
and people who are pregnant or immunocompromised do not consume raw egg. Learn more about egg safety from our article