Friday, May 27, 2011

Marshmallow Fluff

Why reinvent the wheel? Look what I found! Changed a few things around to make it gluten free, dairy free and corn free. This makes a lot so have plenty of sterile jars on hand. This is great between cakes, cup cakes, pancakes, peanut butter sandwiches too.

Add flavors or food coloring if you like...mint, orange, lemon etc. pink, yellow etc. What a great birthday cake it would make with 4 layers each a different color!

Ingredients:
  • 3     egg whites, room temperature
  • 2     cups light GF rice syrup or corn syrup
  • 1/2 teaspoon crushed sea salt
  • 2      cups sifted powdered sugar or make your own
  • 1      tablespoon pure GF vanilla extract

Directions:
  1. In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
  2. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
  3. On low speed, add powdered sugar and mix until well blended.
  4. Add vanilla extract just until well blended.
  5. Your homemade marshmallow fluff/cream is now ready to use in your recipes.
  6. Use immediately, or refrigerate in a covered container for up to 2 weeks.
  7. Makes a large quantity. Not to worry, you will use it.
Source: whatscookingamerica.net/adapted by Olinda

No comments:

Post a Comment