Marshmallowfluff Recipes

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 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.

MARSHMALLOW FLUFF FUDGE

Steps:

• Lightly coat the bottom of a 13x9-inch baking pan with cooking spray or butter; set aside.
• Over medium heat, combine sugar, butter, and evaporated milk in a 3-quart saucepan. Place a candy thermometer in the pan so that the bottom tip of the thermometer is well into the mixture but does not touch the bottom of the pan.
• Heat, stirring, until the butter has melted, and the sugar has dissolved. You'll know the sugar has dissolved when the mixture feels smooth rather than grainy as you stir.
• Continue cooking and stirring the mixture over medium heat, allowing it to reach a full, rolling boil. As you stir, drag the spoon across the bottom of the pan to prevent the mixture from scorching or burning.
• Stir constantly as the mixture boils until your candy thermometer reads 234°. If you don't have a candy thermometer, boil and stir the mixture for 5 minutes.
• Remove pan from heat. Add chocolate chips to hot mixture, and stir until melted.
• Stir in vanilla extract, marshmallow cream, and nuts (if desired) until evenly blended.
• Pour mixture into greased pan and allow to cool. Cut into squares; store fudge in an air-tight container for optimal freshness.