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
- 0.75 cups light corn syrup
- 0.25 teaspoons salt
- 0.75 cups sifted confectioners' sugar
- 2.25 teaspoons vanilla extract
Instructions
-
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.
Nutrition Facts
Per serving
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