Marshmallow Creme Food

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HOMEMADE MARSHMALLOW CREME



Homemade Marshmallow Creme image

A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.

Provided by MattOlay V-H

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 egg white at room temperature
¾ cup light corn syrup
¼ teaspoon salt
¾ cup sifted confectioners' sugar
2 ¼ teaspoons vanilla extract

Steps:

  • Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g

FLUFFY MARSHMALLOW CREAM



Fluffy Marshmallow Cream image

Provided by Food Network

Categories     dessert

Time 30m

Yield 5 cups

Number Of Ingredients 7

6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tablespoons vanilla extract

Steps:

  • In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
  • In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

MARSHMALLOW CREME POUND CAKE



Marshmallow Creme Pound Cake image

Celebrate the changing of the seasons with this Marshmallow Creme Pound Cake. Made with cream cheese and JET-PUFFED Marshmallow Crème, this Marshmallow Creme Pound Cake manages to be deliciously rich and airy at the same time!

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 7

2 cups flour
1-1/2 tsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 jars (7 oz. each) JET-PUFFED Marshmallow Creme
2 eggs
1-1/2 tsp. vanilla
1/2 cup milk

Steps:

  • Heat oven to 325°F.
  • Combine flour and baking powder. Beat cream cheese in large bowl with mixer until creamy. Blend in marshmallow creme. Add eggs and vanilla; mix well. Add dry ingredients alternately with milk, mixing well after each addition.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove cake from pan to wire rack; cool completely.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 5 g

SUGAR-FREE MARSHMALLOWS & MARSHMALLOW CREME



Sugar-Free Marshmallows & Marshmallow Creme image

Courtesy of Low Carb Luxury. I tried it and it's good! Problem is, it sets into marshmallows soon, so it's not a creme for long, but good news is it can be microwaved. On regular power, it melts within 3-5 second. Might want to adjust power. If you want to use the creme, do either the microwave or use right after you make it. I used it for gbmom's Light Rocky Road Brownies.

Provided by nomnom

Categories     Dessert

Time 40m

Yield 1 pint approx.

Number Of Ingredients 7

3 envelopes unflavored gelatin
5 tablespoons Splenda sugar substitute
3 egg whites
2 teaspoons vanilla extract
1/4 cup cold water
3/4 cup boiling water
1/2 teaspoon marshmallow flavored oil (LorAnn or American Spice) (optional)

Steps:

  • Sprinkle gelatin over cold water in a mixing bowl.
  • Set aside for 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.
  • Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
  • Beat egg whites till soft peaks begin to form.
  • Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
  • Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
  • If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
  • For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
  • Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
  • The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
  • Or use the marshmallow crème wherever your creative mind takes you!
  • 5 carbs in entire recipe for marshmallow crème.
  • Adjust as needed when making formed"eggs", etc.

Nutrition Facts : Calories 206.5, Fat 0.2, Sodium 213.4, Carbohydrate 18.2, Sugar 16.2, Protein 28.8

MARSHMALLOW CREME FROSTING



Marshmallow Creme Frosting image

Add the crowning touch to any cake with a fluffy Marshmallow Creme Frosting. This Marshmallow Creme Frosting is great on chocolate, vanilla or lemon cakes!

Provided by My Food and Family

Categories     Recipes with Candy

Time 5m

Yield 2 cups or 16 servings, 2 Tbsp. each

Number Of Ingredients 5

1/4 cup (1/2 stick) margarine or butter, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 to 2 Tbsp. milk, divided

Steps:

  • Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
  • Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 35 g, Protein 0 g

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