Making your own Marshmallow Creme is simple and the light, fluffiness is delicious when paired with peanut butter, or spread over graham crackers!
For this recipe you can either used store bought corn syrup or you can make your own as indicated by the link. Many folks are moving away from store bought corn syrup in an effort to avoid GMO’s.
In addition, if you happen to raise your own chickens and collect fresh eggs, you might prefer to pasteurize your egg whites first.
3 egg whites
2 C. light corn syrup
1/2 tsp. salt
2 C. sifted confectioners’ sugar
1 T. vanilla extract
In large mixer bowl, combine egg whites, syrup and salt. Beat for 10 minutes on med-high until thick. Reduce the speed of your mixer to low and gradually add the confectioners’ sugar.
Then add vanilla extract and beat until blended. Makes two quarts.
Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.
If you’d prefer a Paleo friendly version of this recipe you can use the one below.
Marshmallow Fluff (keep in mind this is a different texture than marshmallow creme).
1 c. Water
1/2 c. Local Honey (or pure Maple OR Birch Syrup)
Combine gelatin with 1/2 of the water in a medium bowl. Let it set 5 minutes to bloom. Using a hand mixer or whisk, beat until it forms a granular texture that is even throughout, set aside
In a medium saucepan combine remaining water and honey over medium heat until it reaches 240F (Yes, you should use a candy thermometer for this, I prefer the digital spatula thermometer which tells you precisely what the temperature is as you stir.
With the mixer on, Slowly add the heated honey mixture to the gelatin, mixing until fully incorporated, then turn the mixer to high and beat until light and fluffy, much like the consistency of whipped cream.
© Can Stock Photo Inc. / robynmac