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This marshmallow cream is a substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.
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
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.
Tips
Once prepared, this marshmallow creme can be refrigerated in a covered container for up to 2 weeks or frozen for 1 month.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 138 | |
| % Daily Value * | |
| Sodium99mg | 4% |
| Total Carbohydrate36g | 13% |
| Total Sugars20g | |
| Protein1g | |
| Calcium5mg | 0% |
| Potassium9mg | 0% |
*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.
(-) Information is not currently available for this nutrient.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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source by allrecipe
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