Fluffy Homemade Marshmallow Creme

Every time I’ve made my own marshmallow creme for a recipe, be it for Homemade Fudge or the filling for Whoopie Pies, the flavor of the end result is so much better than if I’d used a jar of “marshmallow fluff.”  It’s so easy to make that I haven’t bought the jar stuff in years.  This recipe makes about 16 ounces, which is more than the equivalent of two jars.

2 egg whites at room temperature
1 cup light organic corn syrup
¼ tsp Kosher salt
1 cup powdered sugar
2 tsp vanilla extract

stand mixer with whisk attachment or hand beaters
large mixing bowl
measuring cups/spoons
sifter

Sift the powdered sugar

Put the egg whites, corn syrup, and salt in your mixing bowl.  Mix on the highest setting for 5 minutes, or until the mixture has thickened and doubled in size.

Slowly add the powdered sugar and mix thoroughly.

Stir in the vanilla.

16 ounces

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No saturated fat No cholesterol Low in sodium
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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