This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Marshmallow Creme And Marshmallows (Sugar Free)
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- #44739
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
3 tablespoons granulated sugar substitute or granulated fructose
1 teaspoon white vanilla extract
3 egg whites
directions
Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend.
Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.
To form the marshmallows: Fill 13 x 9 x 2-in. pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan.
Spoon marshmallow creme into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.
added by
Pennie
nutrition data
4 calories, 0 grams fat, 0 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs. This recipe is low in fat.
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reviews & comments
October 10, 2016
Haven't used in years but did work. How long can you keep it as a creme and how do you store it. What to make rice crispy treats for halloween.
I wouldn't keep it more than a day or two at the most because the texture will change.