By Elizabeth Gordon

Marshmallow Cream

MAKES 4 CUPS

Marshmallow cream reminds me of ice cream sundaes and my mother’s homemade fudge, things that are now my dietary taboos. Finding out that it was made with eggs devastated me, so I was happy to create this alternative. I recommend using Lyle’s Golden syrup instead of corn syrup as a natural alternative, but it will yield an off-white color. If this bothers you, use corn syrup instead.

½ cup cold water
3 packages unflavored gelatin
2 cups Lyle’s Golden Syrup or corn syrup
2 cups confectioners’ sugar, sifted
1½ teaspoons vanilla extract
½ teaspoon salt

1. In a small saucepan, add the cold water and sprinkle the gelatin over it. Let stand for 5 minutes. Add the Lyle’s Golden Syrup and heat the mixture over medium heat, stirring constantly, for 4 to 5 minutes, or just until the gelatin is completely dissolved.

2. Pour the gelatin and syrup mixture into the bowl of a stand mixer and beat for 3 minutes on medium speed, and then for 12 minutes at medium-high speed. The mixture will become thick, fluffy and very sticky, just like commercial marshmallow cream.

3. Stir in the confectioners’ sugar, vanilla, and salt until combined, then beat on medium-high for another 2 minutes. Scrape down the sides of the bowl and beat for another minute. The longer it sits at room temperature, the stickier (more like a marshmallow) it will become.

4. Store, covered and refrigerated, for up to 3 days. Or store in an airtight container in the freezer for up to 3 months. To defrost the cream, just place it in the refrigerator for several hours, and then let it sit at room temperature for another hour.

Each tablespoon contains 45 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 25mg sodium, 12g carbohydrate, 0g fiber, 0g protein.

 

Read More on These Topics

• Celiac/Gluten Free
• Cooking
• Dessert