My marshmallow cream reminds me of ice cream sundaes and my mother’s homemade fudge. It also reminds me of fluffernutter sandwiches and just eating spoonfuls of it out of that jar with the red lid and blue and white label. Basically, it reminds me of all the things that are now my dietary taboos. Finding out that it was made with eggs devastated me, but I’m relieved to know that I can make an alternative. I recommend using Lyle’s Golden syrup instead of corn syrup as a natural alternative, but this will yield an off-white color. If this bothers you, then feel free to use corn syrup instead. Note that this frosting base is neither vegan nor kosher.
- ½ cup cold water
- 3 packages unflavored gelatin
- 2 cups Lyle’s Golden Syrup
- 2 cups confectioners sugar, sifted
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
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.
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.
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.
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.
Nutritional information is based on 32 servings.