The weather today is maddening! It rains, then the sun comes out, then it rains again! Rather than dodge the showers, I've decided to stay in and try a new recipe...Marshmallow Cream!
I love Marshmallow Fluff but it's not a common commodity here and when I do find it in the shops, it costs a fortune! Here is a nifty recipe that satisfies my Fluff craving! You won't believe how easy it is! Here is what you need:
1 sachet egg powder= 2 eggs whites -rehydrate per packet instructions
1/2 cup white corn syrup or golden syrup
1/2 cup icing sugar
1 teaspoon vanilla
In a large mixing bowl combine the egg whites, salt and syrup. Beat with an electric mixer until VERY thick...about 10 minutes. Beat in powdered sugar and vanilla. Pour into a jar with a tight fitting lid and store in the fridge. The Marshmallow Cream should keep for 10 days.
Now you could spoon the Marshmallow Cream over ice cream to make a sundae, or you could chop up fruit and use it as a dipping sauce. Today, I feel like using the Marshmallow Cream to fill Chocolate Cupcakes!
Just take a small knife and carve out a hollow, spoon in the Marshmallow Cream. Top with a fresh berry and serve.
The cook gets to eat the little pieces of carved out cake. It's your reward for doing all the work!