Kitchen Moxy

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a Fluffernutter sandwich. In addition, marshmallow creme and Nutella can be spread on graham crackers to emulate s’ mores – a tasty fireside treat.  I have also used Marshmallow fluff to fill whoopee pies and icing chocolate cake.  You can take a pastry tip and fill cupcakes with marshmallow fluff for a yummy, sweet treat.  Or take a spoon and just dig in.  Enjoy

Ingredients

• 3 large egg whites 
• 1/2 teaspoon cream of tarter 
• 2 tablespoons sugar 
• 3/4 cup golden corn syrup 
• 2/3 cup granulated sugar 
• 1/2 teaspoon vanilla extract

Directions

1. In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy. 
2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside. 
3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar. 
4. Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes. 

(To test for firm ball stage:  Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)

5. Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites. 
6. Once all of the corn syrup mixture has been added, beat on high for 5 minutes. 
7. Add vanilla extract and beat on high 1 minute 
8. Store in a tightly sealed container