Home Made Marshmallow Fluff Recipe

How to make it

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• In a large bowl, combine egg whites, corn syrup and salt.
• Mix with mixer on high speed for 10 minutes (or until thick).
• Add in icing sugar.
• Beat on low speed until well blended.
• Add vanilla and mix until blended.
• It's now ready to use or store.
• *To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
• This recipe may be frozen for later use.
• Remove from freezer and stir until fluff is mixed.
• It can be kept in the refrigerated for up to 1 week,.
• Stir well with a spoon before serving
• **You can use this in any recipe that calls for marshmallow creme/fluff.
• Equivalents:
• 1 tablespoon Marshmallow Cream = 1 large marshmallow
• 3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
• 7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
• 16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows
• .

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