Recipe: Marshmallow cream recipes

Note: Use pasteurized egg whites in recipes calling for uncooked egg whites.

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I was given these recipes for "marshmallow cream" when I wanted to know what it was (ingredient in fudge) It is not readily available here.

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.