Marshmallow creme is a sweet confection popular in the US, made with the same ingredients as marshmallows but whipped into a creamy crema. It can be used as a flavoring for ice cream, jellies, and fondant. The original marshmallows used an extract from the mallow plant, but modern products use gelatin or a vegetarian alternative. Marshmallow creme is sold in stores and can be made at home. It is used in fluffernutter sandwiches and desserts. It can be made by heating marshmallows and corn syrup. Some brands are gluten-free and kosher.
Marshmallow creme is a type of sweet confection that is extremely popular in some regions of the United States; outside of the US, it can sometimes be hard to find. It’s made with the same ingredients that are used to make marshmallows, except they’re whipped into a creamy crema rather than puffed up. There are various uses for this product, ranging from a flavoring for ice cream parlors to jellies to an additive in fondant.
The original marshmallows were made with an extract from the mallow plant, which acted like gelatin to hold the ingredients together. Modern products typically use gelatin or a vegetarian alternative, rather than the botanical ingredient this confection is named after.
In the United States, many stores sell marshmallow creme, typically in the same position as marshmallows, chocolate syrup, and other sundae toppings. It’s also possible to make at home, although it may not have the smoothness of commercially whipped products. This product is made mostly of sugar, but sometimes contains egg whites as well.
One of the best-known uses for marshmallow creme is in fluffernutter, a sandwich made with peanut butter. Fluffernutters refer to a popular brand of this product, Marshmallow Fluff, and are quite popular in some regions of the east coast of the United States. The fluff is also used in desserts; it can be layered with flavored gelatin, combined with rice cereal to make biscuits, and included in an assortment of other foods.
Cooks who don’t have access to the prepackaged versions can make it easy by heating 16 large marshmallows in a double boiler with 2 teaspoons (9.8 mL) of corn syrup. The mixture should be heated slowly and stirred frequently as it melts to promote a smooth, even melt. This release should be a perfectly adequate replacement for the commercial product, even though it may not be stable.
Many brands are gluten-free and kosher, though shoppers may want to be careful to check the packaging if serving Jewish or gluten-intolerant guests. It can also behave strangely when mixed with some ingredients; for example, an emulsion of marshmallow cream and chocolate must be handled carefully to ensure it does not separate.
Protect your devices with Threat Protection by NordVPN
