How to Make Marshmallow Creme - CHOW Tip





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Published on May 16, 2012

Devotees of sweet, spreadable Marshmallow Fluff can rejoice. Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, demonstrates how to make your own marshmallow creme for Fluffernutters, cookie sandwiches, and other treats. Here's the recipe so you can make your own! http://www.chow.com/recipes/30296-hom...

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Now I don't know about you, but one of my biggest guilty pleasures is a big jar of marshmallow creme from the grocery store. And then one day I figured out that I can make it myself at home and uh, yeah. This will get you into some trouble. In a medium saucepan combine three quarter cup of granulated sugar, one half cup of light corn syrup, one quarter cup of water, and a little pinch of salt. Get that going on the stove over medium-high heat, clip on a candy thermometer and while the syrup is bubbling away, into a stand mixer, fitted with a whip attachment, combine two egg whites and one quarter teaspoon of cream of tartar and get those whipping on medium-high speed for about two to three minutes until they reach soft peaks. Once your sugar syrup is 240 degrees, turn the mixer down to low speed and very slowly, just about a tablespoon at a time at first, add your sugar syrup into the egg whites. Once you put in a few tablespoons of syrup, pour the rest of the syrup in in a very slow stream and then kick the mixer speed up to high and whip until it's really thick and stiff, about eight minutes. During the last minute of beating, just beat in some vanilla extract or you can do any kind of flavor that you want. So now that you've got your marshmallow creme made you can do it up like me and just eat it with a spoon or you could sandwich it between cookies, you can make a sandwich with peanut butter or you can just put it over chocolate ice cream, which is so delicious.


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