A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.
1 egg white at room temperature
¾ cup light corn syrup
¼ teaspoon salt
¾ cup sifted confectioners' sugar
2 ¼ teaspoons vanilla extract
Easy, Eggless Strawberry Ice Cream
Dessert
Directions
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.
Nutritional Information
Homemade Marshmallow Creme
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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