Marshmallow Cream Fluff Homemade Substitute Copycat Recipes

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Steps:

• Beat first four ingredients together over hot water for 7 minutes.
• Add vanilla and beat until cool.

Steps:

• 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.

Steps:

• In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
• With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
• In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
• Drizzle the hot syrup into the egg whites with the mixer on low.
• Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
• Beat in the extract.
• Note: This cream is of the consistency that it can be piped as you would frosting.

Steps:

• Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon.
• If desired also add basil and thyme.
• Mix well.
• When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan.
• Cook and stir until thickened.

Steps:

• In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
• W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
• In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
• Drizzle the hot syrup into the egg whites w/the mixer running on low.
• Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
• NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.