Marshmallow Fluff Recipes

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MARSHMALLOW FLUFF

Published in The Blade (Toledo, Ohio) on 12/30/08, credit is given to Amy Stein (a local woman). I have not made it, but it doesn't look like there is a Recipezaar entry for this, so I am adding it to our collection. (The sugar is supposed to read "2/3 c + 2 Tbls sugar".). Use for your Rice Krispie treats and more!

Provided by dogsandwoods

Categories     Dessert

Time 45m

Yield 5 cups

Number Of Ingredients 7



Marshmallow Fluff image

Steps:

  • Beat egg whites and cream of tartar together until light and frothy.
  • With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.
  • In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.
  • Cook over medium heat until boiling.
  • Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.
  • Immediately remove from heat.
  • With mixer on low, slowly add hot syrup to egg white mixture.
  • Increase mixture speed to high and continue beating for 5 minutes.
  • Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
  • Store in glass jar with air-tight lid on countertop.

Nutrition Facts : Calories 252.4, Sodium 34.2, Carbohydrate 63.6, Sugar 42.8, Protein 2.2

3 large egg whites
1/2 teaspoon cream of tartar
2 tablespoons sugar
2/3 cup sugar
2/3 cup corn syrup
1 teaspoon pure vanilla extract
1/3 cup water

MARSHMALLOW CREAM (FLUFF) HOMEMADE, SUBSTITUTE, COPYCAT

Make and share this Marshmallow Cream (Fluff) Homemade, Substitute, Copycat recipe from Food.com.

Provided by Steve_G

Categories     Sauces

Time 15m

Yield 3 cups, 20 serving(s)

Number Of Ingredients 5



Marshmallow Cream (Fluff) Homemade, Substitute, Copycat image

Steps:

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

2 egg whites
1 cup corn syrup
4 tablespoons sugar
1/2 teaspoon cream of tartar
1 tablespoon vanilla

MARSHMALLOW FLUFF CUPCAKE

We're a nation of cupcake lovers, so to keep your cake addiction at bay, try treating yourself and your friends to the light and dreamy Ultimate Marshmallow Fluff Cupcake!

Provided by marshmallowfluff1

Time 45m

Yield Makes Cakes

Number Of Ingredients 11



Marshmallow Fluff Cupcake image

Steps:

  • Pre-heat the oven to 350F/180C/Gas 4. Line a 12-hole muffin tray with paper cases.
  • Beat together the butter and sugar until pale and creamy. Gradually add in the eggs until just combined.
  • Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
  • Divide the mixture into the muffin cases.
  • Bake in the oven for 20 minutes until well risen and springy to the touch then cool completely on a wire rack.
  • To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
  • Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
  • Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.

175g unsalted butter, softened
175g caster sugar
3 medium eggs, lightly beaten
2 tbsp Vanilla Marshmallow Fluff
175g self raising flour, sifted
2 tbsp milk
1 tsp vanilla extract
150g butter, softened
300g icing sugar
2 tbsp milk
200g Vanilla Marshmallow Fluff

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