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Hi Ingrid, Marshmallow Cream or Marshmallow Fluff is a jarred marshmallow cream. It is used in desserts that call for marshmallow cream, not whole marshmallows. Here in the United States, we call marshmallows the same as you do in Australia. If a recipes calls for Marshmallows, then use whole marshmallows, not the cream. If a recipe calls for Marshmallow Cream, then it's the type in a jar that can be spooned out. Marshmallow Fluff is just a brand name for a particular marshmallow cream in a jar. Take care and please let us know if you made the Whoopie Pies.
Sincerely, Diana Diana's Desserts
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Hi Ingrid, Here is a recipe for Homemade Marshmallow Cream: Homemade Marshmallow Cream Makes about 5 cups Ingredients: 3 large egg whites 1/2 teaspoon cream of tartar 2 tablespoons granulated sugar 3/4 cup light corn syrup 2/3 cup granulated sugar 1 teaspoon vanilla extract (if you can get the imitation clear vanilla extract or flavoring, that would work best) Instructions: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in sugar; beat until soft peaks form. Set aside. In a small saucepan, combine 1/3 cup water, corn syrup, and sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 degrees F to 248 degrees F on a candy thermometer, about 6 minutes. Immediately remove from heat. With the mixer on low, slowly add hot syrup to egg white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more. Use immediately or spoon marshmallow cream into a large bowl, cover and refrigerate for up to 1 week. When ready to use, remove from refrigerator, stir cream well and use in recipe that calls for marshmallow cream or marshmallow fluff. Makes 5 cups. Here's a very easy recipe. I haven't tried it but it's worth giving it a try: MAKE YOUR OWN MARSHMALLOW CREME OR FLUFF Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly. NOTE: Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce. Good luck and please let us know if you made either of the homemade marshmallow cream recipes, and how it turned out. Also, how the Whoopie Pies turned out.
Sincerely, Diana Diana's Desserts
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