Rainy Day Experiment - Marshmallow Cream

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
pinch salt
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!