Homemade Marshmallow Creme

Ice Cream - Dessert

A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.

Brief

Prep 10 mins

Total: 10 mins

Servings: 8

Yield: 2 cups

Homemade Marshmallow Creme

Ingredients

1 egg white at room temperature

¾ cup light corn syrup

¼ teaspoon salt

¾ cup sifted confectioners' sugar

2 ¼ teaspoons vanilla extract

Almond and Strawberry Tahini Ice Cream

Dessert

Directions

Step 1

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

Servings Per Recipe:8

Calories: 138.3

% Daily Value *

Protein: 0.5g 1%

Carbohydrates: 35.5g 12%

Sugars: 19.9g

Niacin Equivalents: 0.1mg 1%

Folate: 0.2mcg

Calcium: 4.6mg 1%

Magnesium: 0.9mg

Potassium: 9.2mg

Sodium: 98.9mg 4%

Calories From Fat: 0.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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