Making your own homemade Marshmallow Cream "Fluff" is simple! The light, fluffiness is delicious when you pair it up with peanut butter or spread it over your favorite dessert.
Ingredients Needed:
3 egg whites
2 c. light corn syrup
1/2 tsp. salt
2 c. sifted confectioners' sugar
1 T. vanilla extract
Directions:
Using an electric mixer, in a large mixing bowl, combine egg whites, corn syrup, and salt. Beat for approximately 10 minutes on medium-high until thick. Reduce speed of mixer to low and gradually add the confectioners' sugar until completely mixed. Then add the vanilla extract and beat until well blended.
Yields approx: 2 quarts
Storage: Store covered, in plastic container in refrigerator for up to 2 weeks. Freeze for up to 2 months.
Savvy Southern Style
Fluster Buster
