Recipe: Homemade Marshmallow Cream and Recipes Using Marshmallow Cream (33)

Note: Only use pasteurized egg whites in recipes calling for uncooked egg whites.

MARSHMALLOW CREME
3 egg whites
1/2 tsp. salt
1 tbsp. vanilla
2 c. white corn syrup
2 c. powdered sugar, sifted
Combine first 3 ingredients and beat 10 minutes at high speed; until thick. Add powdered sugar at low speed. Then add vanilla and beat until well blended. Makes 2 quarts. Refrigerate.

HOMEMADE MARSHMALLOW CREME
2 c. sugar
1 c. water
2 c. Karo syrup
1 c. egg whites
1/2 c. Karo syrup
Cook sugar, water and Karo syrup to 240 degrees. In large bowl beat egg whites and 1/2 cup Karo until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for 3 minutes. Add 4 teaspoon vanilla.

SUGAR FREE MARSHMALLOW CREME
2 egg whites
3 env. unflavored gelatin
1/4 c. cold water
3/4 c. boiling water
4 tbsp. granulated sugar replacement
(I use fructose)
Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in saucepan, cook and stir until gelatin is dissolved. Remove from heat, cool to consistency of thick syrup. Add sugar replacement, add vanilla, stirring to blend, beat egg whites to soft peaks. Very slowly trickle a small stream of gelatin mixture into eggs, beating until gelatin is blended. Beat until light and fluffy. This equals to 1 pound of marshmallows.

MARSHMALLOW FLUFF CAKE
1 c. margarine
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. flour
1/4 c. cocoa
1 (7 1/2 oz.) jar marshmallow fluff
ICING:
1/3 c. margarine
1/2 c. cocoa
1/3 c. pareve milk
1 tsp. vanilla
2 1/2 c. powdered sugar
Cream margarine, sugar and eggs well. Add vanilla, flour and cocoa and beat. Pour into greased 9x13 inch pan. Bake at 350 degrees for 35-40 minutes (until inserted toothpick comes out clean and dry). Let cool slightly. Spread marshmallow fluff on top of cake. Beat 1/3 cup margarine, cocoa, pareve milk, vanilla and powdered sugar. Spread on top of marshmallow. (Note: This cake can also be baked in two round 9 inch greased and floured pans. The fluff will then be spread between the layers. Baking time should be adjusted to about 20 minutes.)

MISSISSIPPI MUD CAKE
1 c. oleo
1 1/2 c. nuts
1 (7 oz.) jar marshmallow fluff
1 1/2 c. flour
2 tbsp. cocoa
1 tsp. vanilla
2 c. sugar
1/2 c. coconut
4 eggs
FROSTING:
1/2 c. oleo
1 lb. confectioners' sugar
1/2 c. cocoa
1 tsp. vanilla
1/4 c. milk (more if needed)
Cream oleo, sugar and cocoa together. Beat in eggs and vanilla. Gradually add flour, stirring well. Fold in nuts and coconut. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and spoon on the jar of marshmallow fluff. Return to oven for 5 minutes. Cool cake before frosting. Cream oleo and powdered sugar. Add cocoa, vanilla and milk and beat until smooth and creamy. Spread evenly over cake.

FLUFFY WHITE FROSTING
1/2 c. white shortening
2 c. confectioners' sugar
1 c. marshmallow fluff
1 tsp. almond extract
3 to 4 tsp. milk
Mix with electric mixer until creamy smooth. This makes enough to frost one 9 x 13 inch cake.

MARY'S FUDGE
2 sticks butter
4 1/2 c. sugar
1 sm. jar marshmallow fluff
1 can unsweetened condensed milk
1 1/2 lg. bags chocolate chips
1 lg. Hershey bar
Combine first 4 ingredients in medium size saucepan. Cook 8 minutes after mixture comes to a boil, stirring constantly. Add chocolate chips and Hershey bar. Stir until chocolate melts. Pour in ungreased pans. Let cool at room temperature until hard.

CARAMELS
1 c. sugar
1/2 bottle Blue Label Karo syrup
1/4 lb. butter
1 can condensed milk
1 tbsp. marshmallow fluff
Nuts
Boil first 3 ingredients 5 minutes. Add milk. Boil, stirring constantly for 1/2 hour or until firm ball forms when tried in cold water. Remove from stove, add fluff and nuts. Cool. Cut in bite- size pieces and wrap in waxed paper. (Use 8 inch square pan lined with foil and butter foil well.)

FLUFF CORNFLAKE KISSES
2 egg whites
1/4 tsp. salt
2 c. marshmallow fluff
1/2 tsp. vanilla extract
2 1/2 c. cornflakes
2 c. flaked coconut
Beat egg whites and salt until stiff. Beat in marshmallow fluff and vanilla until mixture forms very stiff peaks. Fold in Cornflakes and coconut. Drop by teaspoonfuls on lightly greased baking sheet. Bake in a 300 degree oven 30 minutes. Cool 5 minutes on pan. Remove from pan and cool on cake rack. Makes 4 dozen.

DEVIL DOGS
1 c. sugar
1/2 c. shortening
1 egg
1/2 c. cocoa
3/4 c. milk
2 c. flour
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt--
FOR THE FILLING:--1 2/3 c. powdered sugar
3/4 c. margarine or butter
1/2 jar marshmallow fluff
Mix well. Drop on cookie sheets, greased lightly. Bake 350 degrees for 7-8 minutes. Remove to racks immediately. Mix these well. Spread on the flat side of a cookie. Cover with another cookie, flat side to filling. Comes out as a soft cookie with a delicious cream filling.

CHOCOLATE FLUFFERNUTTER BARS
2 c. marshmallow fluff (7 1/2 oz. jar)
2 tbsp. margarine
1/2 c. peanut butter
3 c. Cheerios
1 c. chopped roasted peanuts
6 oz. semi-sweet chocolate chips
Lightly grease a 9 inch square pan and set aside. Place marshmallow fluff and margarine in large microwave-safe bowl. Cook on high 1 minute and stir. Cook on high 1 minute more and stir in peanut butter. Cook on high 1 minute more. Combine Cheerios, peanuts, and chocolate chips in large bowl. Fold in fluff mixture to coat. Press firmly into pan. Cool. Cut into 12 bars.

SNICKERS BARS
1ST LAYER
1 c. milk chocolate chips
1/4 c. peanut butter
1/4 c. peanut butter chips
2ND LAYER
1/4 c. butter
1 tsp. vanilla
1 c. sugar
1/4 c. milk
1 c. marshmallow fluff
3RD LAYER
1 c. peanuts (Virginia)
4TH LAYER
40 caramels
2 tbsp. milk
5TH LAYER
1 c. milk chocolate chips
1/4 c. peanut butter
1/4 c. peanut butter chips
Let each layer cool before adding next layer. 1st layer: Melt and spread in pan. 2nd layer: Boil sugar, milk and butter for 5 minutes. Add rest of ingredients in. 3rd layer: 1 cup peanuts on top of 2nd layer. 4th layer: Melt and pour over 3rd layer. 5th layer: Melt and pour on top. Cool and cut into squares. 9x13 pan.

FROZEN GRASSHOPPER SURPRISE
24 Oreo cookies
1/4 c. melted butter
2 c. heavy cream, whipped
1/4 c. creme de menthe (green)
1 (7 oz.) jar marshmallow fluff
Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm, remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Serves 8. Doubled it fits into 10 inch pan and serves 14 people.

STRAWBERRY ANGEL DELIGHT
1/2 c. flour
1/4 c. brown sugar
1/4 c. margarine
1/3 c. chopped walnuts
1 c. whipped heavy cream
1 (7 oz.) marshmallow fluff
1 (16 oz.) pkg. frozen strawberries,
thawed
2 tbsp. lemon juice
Combine flour and sugar; cut in softened margarine. Add nuts. Press into 9 inch springform pan. Bake 350 degrees 20 minutes. Cool. Gradually add lemon juice to marshmallow fluff, mixing well until blended. Stir in strawberries. Add whip cream. Pour into crust. Freeze until served. You may add fresh strawberries and whip cream on top.

LEMON/PINEAPPLE/ORANGE MOLD
1 lg. lemon Jello or 2 sm. pkgs.
1 lg. can crushed pineapple with
liquid
2 sm. cans drained mandarin oranges
1 sm. marshmallow fluff (or 1/2 jar
of large)
8 oz. sour cream
1 c. boiling water
1 mold pan, ungreased
1. In large bowl mix lemon Jello and boiling water. Stir until dissolved. 2. Add marshmallow fluff, stir until dissolved. (It's a little difficult to get completely dissolved.) 3. Add pineapple. 4. Add oranges, drained. 5. Fold in sour cream. 6. Put in mold. It makes a large mold. I use bundt cake pan.

FROZEN S'MORES
1 (8 oz.) Cool Whip
1 (12 oz.) pkg. chocolate chips
2/3 to 1 c. marshmallows or 1 jar
marshmallow fluff
2 pkg. chocolate graham cracker
cookies (any brand)
Mix the first 3 ingredients. Lay out a layer of cookies, either spread all over or individually fill. Place another cookie over filling. Put in container in freezer. They do NOT freeze like ice cream; just set to firm creamy filling. For parties, place in individual cupcake holders.

STRAWBERRY DIP
7 1/2 oz. jar marshmallow fluff
1/4 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. orange juice
Blend all ingredients well. Serve with fresh hulled strawberries.
FRUIT DIP
1 jar marshmallow fluff
1 can Eagle Brand sweetened condensed
milk
6 tsp. to 1/4 c. lemon juice (depends
on amount of marshmallow)
Pinch of salt
1 tsp. vanilla
Blend all ingredients. Beat until smooth. Serve with strawberries, grapes, pineapple or apple chunks, etc.

MOTHERS HOLIDAY BOILED CAKE
1 c. walnuts
1 1/2 c. raisins
1 c. sugar
1 c. water
1 1/4 sticks oleo
1 tsp. nutmeg
1/2 tsp. ginger
1 tsp. cloves
2 tsp. cinnamon
PEANUT BUTTER FROSTING:
1 c. sugar
1/4 c. milk
1/2 c. marshmallow fluff
1/2 c. peanut butter
1 tsp. vanilla
Mix together all above ingredients and bring to a boil. Boil 3 minutes. Cool. Add 1 teaspoon soda, 2 cups flour with 1 teaspoon baking powder, stir until thoroughly mixed. Place in tube pan and bake 1 hour at 350 degrees. Boil sugar and milk to hard ball. Add marshmallow fluff, peanut butter and vanilla. Stir until cool and frost cake.

PEACH CREAM PIE
1 (8 inch) graham cracker crust
1 pkg. vanilla pudding and pie filling
1 3/4 c. milk
1 (16 oz.) can sliced peaches, well
drained
TOPPING:
1 (8 oz.) container heavy cream
1/2 c. vanilla ice cream
2 tbsp. marshmallow fluff
Cook vanilla pudding using 1 3/4 cups milk according to package directions Add well drained peaches and pour into crust. Refrigerate at least 2 hours. May also be made with 8 inch regular cooked pie shell. Place all ingredients into bowl - whip to heavy consistency. Put topping on pie. Refrigerate leftovers.

SWEET POTATO PUFF
1 lg. can yams (sweet potatoes)
1/4 c. oleo
1/2 c. brown sugar
1/2 c. orange juice or milk
1/2 tsp. nutmeg
4 oz. marshmallow fluff cream
Drain and mash yams. Add oleo, brown sugar, juice or milk, nutmeg and marshmallow fluff cream. Combine and put in buttered casserole. Bake at 350 degrees for 20 to 25 minutes. This is great at Christmas time.

SNOWBALLS
3/4 c. marshmallow creme
3 oz. semi-sweet chocolate chips
2 c. peanut butter
Shredded coconut
Mix first three ingredients into small balls, then roll in coconut. Refrigerate.

PUNCH BOWL CAKE
1 yellow cake mix
2 pkgs. vanilla instant pudding mix
1 c. coconut
1 c. pecans, chopped
1 qt. strawberries, cut up
1/2 c. marshmallow creme
2 cans (16 oz.) crushed pineapple,
drained
1 lg. can sliced peaches, drained
2 cans (16 oz.) fruit cocktail,
drained
2 cans mandarin oranges, drained
1 lg. banana
1 1/2 c. frozen whipped topping,
thawed
Bake cake in 2 layers as directed on package; cool. Put one layer in punch bowl pressing down to fit bottom of the bowl. Pour on 1/2 of pudding mix, prepared according to package directions. Let cool until set, then add half of remaining ingredients. Add second layer of cake and the other half of pudding mix. Add remaining ingredients finishing with whipped topping. Decorate with whole strawberries and sliced peaches. (You may substitute two small angel food cakes for the cake. Tear them into pieces and use the same way as other cake.)

FESTIVE CREME EGGNOGG
1 c. milk
1 (7 oz.) jar Kraft Marshmallow Creme
6 eggs
1/4 c. rum
1 tsp. vanilla
1 (8 oz.) container (3 cups)
Cool Whip non-dairy
whipped topping, thawed
Ground nutmeg
Gradually add milk to marshmallow creme, mixing with electric mixer or wire whisk until well blended. Add eggs, one at a time, mixing well after each addition. Stir in rum and vanilla; fold in whipped topping. Chill. Mix well. Top with additional whipped topping and sprinkle with nutmeg, if desired. Approximately 10 (1/2 cup) servings. Preparation time: 15 minutes plus chilling. Variation: Substitute 1 teaspoon rum extract for rum.

CREMEDOODLES
1 jar (7 oz.) Kraft marshmallow creme
1 c. creamy peanut butter
1/2 c. honey
3 oz. milk chocolate bars, grated
1 1/2 c. raisins
1 c. chopped walnuts
2 c. shredded coconut
Stir together marshmallow creme, peanut butter and honey. Stir in chocolate, raisins and walnuts. Shape by teaspoonful into 1 inch balls; roll in coconut. Chill or freeze. 73 calories, 1 gm protein, 4 gm fat, 24 mg sodium, 0.2 mg cholesterol.

PECAN ROLLS
1 (7 1/2 oz.) jar marshmallow creme
1 tsp. vanilla
1 bag Kraft caramels
6 or 7 c. chopped pecans
1/4 to 1/2 tsp. almond extract
1 lb. powdered sugar
1 tbsp. water
Combine marshmallow creme, vanilla and almond flavoring and sugar; mix and knead. Form into balls or rolls 3/4 inch in diameter. Lay on cookie sheet and freeze. When ready to use, melt caramels with water in double boiler until smooth. Dip center in caramel mixture, using tongs roll in pecans. Press pecans into roll and lay on waxed paper.

DUTCH BOY PANCAKE
1 (7 oz.) jar Kraft marshmallow creme
1 (8 oz.) pkg. cream cheese
2 eggs
1/2 c. flour
1/4 tsp. salt
1/2 c. milk
1 tbsp. margarine
1 qt. sliced strawberries, sliced
peaches or blueberries
Gradually add marshmallow creme to softened cream cheese, mixing until well blended. Combine eggs, flour, salt and milk; beat until smooth. Heat heavy oven proof 9 inch skillet in 450 degree oven until very hot. Coat skillet with margarine. Immediately add batter. Bake on lowest shelf in oven at 450 degrees 10 minutes. Reduce heat to 350 degrees. Continue baking 10 minutes or until golden brown. Fill with fruit. Top with cream cheese mixture. Serve immediately 6 to 8 servings.

PUMPKIN CAKE ROLL
3 eggs
1 c. granulated sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped pecans
FILLING:--1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla
1 (8 oz.) jar marshmallow creme
Beat eggs on high speed of mixer for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture; spread in greased and floured 15x10x1 inch pan. Top with 1 cup finely chopped pecans. Bake at 375 degrees for 15 minutes; turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll. Mix filling ingredients and spread over cake. Roll and chill. Makes about 8 servings. Note: Cake should be refrigerated and improves after day or more.

LOWFAT CHOCOLATE CINNAMON CAKE
1 c. pineapple (unsweetened)
1 c. applesauce (unsweetened)
3/4 c. buttermilk
3 tbsp. cocoa powder
2 c. flour
2 tbsp. cinnamon
1 1/2 c. sugar
4 egg whites
1 tsp. baking soda
1/2 c. buttermilk
Frosting:--3/4 c. marshmallow creme
2 tbsp. nonfat milk
4 tbsp. cocoa powder
1 tbsp. light corn syrup
2 tsp. vanilla
3/4 c. chopped pecans
Preheat oven to 350 degrees. Grease a 13x9 inch rectangular cake pan with nonstick vegetable oil spray and set aside. In medium saucepan, simmer pineapple juice until it is reduced in volume to 1/2 cup. Meanwhile, in a medium bowl, combine applesauce, 3/4 cup buttermilk and cocoa powder. Set aside. In a large bowl, combine flour, cinnamon and sugar, and set aside. When pineapple is reduced, add applesauce mixture to saucepan. Increase heat to medium, and stir until mixture boils. Pour heated mixture into flour mixture, and mix well with a spoon. Cool to lukewarm. Add egg white to lukewarm batter, mix well. Dissolve baking soda in 1/2 cup buttermilk. Add to batter and stir only until mixed; do not overstir. Pour into pan. Bake for 35 to 45 minutes, until inserted toothpick comes out clean. Combine first four frosting ingredients in a small saucepan. Stir over medium heat until marshmallow creme is melted. Remove from heat, add vanilla. Stir in pecans. Spread on cool cake.

CRANMELLOW CHEESE CAKE DESSERT
3/4 c. graham cracker crumbs
2 tbsp. sugar
2 (8 oz.) pkg. cream cheese, softened
1 c. whipping cream, whipped
1/2 c. finely chopped macadamian nuts
1 env. unflavored gelatin
7 oz. jar marshmallow creme
1/4 c. margarine, melted
1/4 c. cold water
16 oz. can whole berry cranberry sauce
Combine crumbs, nuts, margarine and sugar; press onto bottom of 9 inch spring form pan. Bake at 350 degrees 10 minutes. Makes 2 pans. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and marshmallow cream mixing at medium speed on electric mixer until well blended. Gradually add gelatin and cranberry sauce mixing until well blended. Fold in whipped cream; pour over crust. Chill until firm. Garnish with fresh cranberries and mint sprigs, if desired. Makes 10 to 12 servings.

LIME TART
1/2 c. margarine, softened
1/3 c. sugar
1 1/4 c. flour
1/2 c. pistachio nuts, chopped
1 (7 oz.) jar marshmallow creme
1 c. sour cream
3 tbsp. lime juice
1 tsp. grated lime peel
3 c. Cool Whip
Beat together margarine and sugar. Add flour, mix well. Press into a 9-inch tart pan with removable bottom. Bake 12-15 minutes, until light brown. Cool. Mix together marshmallow creme, sour cream, lime juice, lime peel and 1/2 of nuts. Fold in Cool Whip. Sprinkle the remaining nuts on crust; add the mixture. Refrigerate.

POPCORN CAKE
2 bags popcorn
1 jar marshmallow creme
1 pkg. M & M's (plain)
1 jar dry roasted peanuts
1 pkg. Peanut M & M's
You can add any other candy you like. Pop popcorn. Separate kernels and throw away. Open and mix M & M's, peanuts, etc. with the popcorn. Add jar of marshmallow creme and stir. Spray a bundt pan with Pam and press mixture into pan. Let set for 30 minutes. Dump and cut into pieces.

BANANA NUT FUDGE ICE CREAM
1 (7 oz.) jar marshmallow creme
1 (6 oz.) pkg. semi-sweet chocolate
pieces
1 pt. half and half
3/4 c. ripe bananas, mashed
1/2 c. nuts, chopped
Combine marshmallow creme, chocolate pieces and 1/2 cup half and half in 2-quart saucepan. Cook, stirring frequently over low heat until well blended. Add remaining half and half and bananas; mix well. Pour into 9 inch square pan. Freeze until almost firm. Coarsely chop mixture; spoon into chilled bowl. Add nuts; beat with mixture until smooth; freeze. 8 servings.

PUMPKIN FUDGE
3 c. sugar
1/2 c. (1 stick) margarine
2/3 c. evaporated milk
1/2 c. pumpkin
1 tsp. pumpkin pie spice
12 oz. pkg. butterscotch morsels
7 oz. marshmallow creme
1 c. walnuts
1 tsp. vanilla
Combine. Bring to a boil, stirring constantly. Boil 10 minutes. Remove from heat and add: Mix well. Pour in pan. Cool and cut.