Homemade Chocolate Marshmallow Cream Fluff Recipes

HOMEMADE CHOCOLATE MARSHMALLOW CREAM (FLUFF)

Steps:

• In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
• W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
• In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
• Drizzle the hot syrup into the egg whites w/the mixer running on low.
• Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
• NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

CHOCOLATE DREAM BROWNIES WITH MARSHMALLOW CREME

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking pan with the 1 tablespoon butter.
• Melt the chocolate with the butter and cream in a double boiler. Once melted, remove from the heat and mix in the marshmallow creme and sugar with a hand mixer. Mix in the eggs, one at a time, and then the vanilla.
• In a large bowl, sift together the flour, baking powder and salt.
• Fold the dry ingredients into the wet, and pour into the prepared baking pan. Sprinkle the top with the chocolate chips.
• Bake until the edges just start to pull away from the pan, 30 minutes. Let cool to room temp before slicing.

FLUFFY MARSHMALLOW CREAM

Steps:

• In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
• In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

HOMEMADE MARSHMALLOW CREME

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

CHOCOLATE CREME FROSTING

Steps:

• Beat butter and cream cheese in large bowl with mixer until blended.
• Add marshmallow creme, cocoa powder and vanilla; beat until blended.
• Add sugar gradually, beating until light and fluffy after each addition.

HOMEMADE MARSHMALLOW CREAM

Steps:

• In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
• With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
• In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
• Drizzle the hot syrup into the egg whites with the mixer on low.
• Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
• Beat in the extract.
• Note: This cream is of the consistency that it can be piped as you would frosting.

MARSHMALLOW CRèME CHOCOLATE FUDGE

Steps:

• Add condensed milk, salt and chocolate to a double boiler over low heat. Keep mixing until melted. Pour chocolate mixture into a 6X9 inch baking dish lined with greased parchment paper.
• Add the marshmallow crème to the center of the fudge. Using a knife swirl it in with the fudge.
• Place in the refrigerator to set for at least 3 hours.