Homemade Marshmallow Fluff Recipes

HOMEMADE MARSHMALLOW CREME

Steps:

• 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. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

HOMEMADE MARSHMALLOW CREME (FROSTING)

Steps:

• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
• Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
• Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
• Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
• Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.

HOMEMADE MARSHMALLOW FLUFF

Steps:

• In a large bowl, combine egg whites, corn syrup and salt.
• Mix with mixer on high speed for 10 minutes (or until thick).
• Add in icing sugar.
• Beat on low speed until well blended.
• Add vanilla and mix until blended.
• It's now ready to use or store.
• *To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
• This recipe may be frozen for later use.
• Remove from freezer and stir until fluff is mixed.
• It can be kept in the refrigerated for up to 1 week,.
• Stir well with a spoon before serving.
• **You can use this in any recipe that calls for marshmallow creme/fluff.