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Marshmallow Fluff

updated

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Ingredients for 1 servings:

  • 3 egg whites
  • 475 ml syrup (corn syrup), lighter
  • ½ tsp salt
  • 250 g powdered sugar
  • 1 tbsp vanilla extract
  • possibly sugar
  • possibly water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat the egg whites with syrup and salt until stiff. Slowly stir in the powdered sugar. Then stir in the vanilla extract. This makes a fairly large batch, but it can also be frozen for later. The corn syrup could possibly be substituted, although I haven’t tried this yet. To do so, boil 225 g of sugar with 75 ml of water and let it cool again. Marshmallow fluff can be used in homemade Phish Food ice cream, for example, or in fudge or cookie recipes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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