Recipe by moaa
"A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups."
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egg white at room temperature
light corn syrup
sifted confectioners' sugar
2 1/4 teaspoons
I made this to add to fudge, and it worked wonderfully! The texture was wonderful and the taste was so similar to the jarred stuff. I followed another review and added less vanilla, but thought it was too strong of a powdered sugar taste without the full measure of vanilla. I also beat it for about 7 minutes before adding the powdered sugar, and it was perfect! Thank you for a great recipe! I would use it in a heartbeat again.
Made home made "ding dongs"for my boys for Valentines Day and had to be milk free--- this filling was perfect, tasty and made the milk-free chocolate cakes "creamier"
YUM! I have never made marshmallow creme before. I do believe I should have mixed it a little longer but it was perfect for spooning over our favorite ice cream. Hubby was really impressed! I will be making this again but I will cut back on the vanilla extract, personal preference. Thanks for sharing moaa, you have a winner here!!
Super fast, delicious, and fun to make. Also very easy. It yielded 2.5 cups for me and I ended up whipping the egg mixture for closer to 7 minutes. It came out really tasty for ice cream and grilled fluffernutters. I probably won't buy it from stores ever again. Thanks for the recipe!
Worked nicely. Tastes good.
Easy to make. I may never buy marshmallow fluff ever again. Used with PBM sandwiches.
This is a great recipe. We were out of Marshmallow and I had a hankering for a hot fudge sundae. I used a little less sugar so that it wouldn't get too thick and it turned out perfectly. I will never buy store bought for sundaes again.
Easy. Thank you! (Used it in fudge.)
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Marshmallow Creme
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: < 1
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