Marshmallow Crème Recipe
My dad's healthy eating habits led him to try the Diabetic recipe of Marshmallow Crème. This Marshmallow Crème is the something that you should eat while on a Diabetic diet. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. This delicious awaits you, try it right away!.
Ingredients
3 env. unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
3 tsp granulated fructose
1 white vanilla extract
3 egg whites
Directions
Sprinkle gelatin over cold water in a mixing bowl; set aside for 5 minutes to allow gelatin 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.
Stir in fructose and vanilla.
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.
For marshmallows: Fill a 13 x 9 x 2 in. (33 x 23 x 5 cm) pan with flour or cornstarch to desired depth.
Form "molds" with a small glass, inside of dough cutter, or object of desired size by pressing form into flour to the bottom of the pan.
Spoon marshmallow creme into mold and refrigerate until set.
Dust or roll tops of marshmallows in flour; shake off excess.
Keep refrigerated.
Optional marshmallows: Lightly grease and flour 13 x 9 in. (33 x 23 cm) baking pan.
Pour marshmallow creme in pan, spreading out evenly.
Refrigerate until set and cut to desired size.
Add to boiling water in a saucepan; cook and stir until gelatin is dissolved.
Remove from heat.
Cool to consistency of thick syrup.
Stir in fructose and vanilla.
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.
For marshmallows: Fill a 13 x 9 x 2 in. (33 x 23 x 5 cm) pan with flour or cornstarch to desired depth.
Form "molds" with a small glass, inside of dough cutter, or object of desired size by pressing form into flour to the bottom of the pan.
Spoon marshmallow creme into mold and refrigerate until set.
Dust or roll tops of marshmallows in flour; shake off excess.
Keep refrigerated.
Optional marshmallows: Lightly grease and flour 13 x 9 in. (33 x 23 cm) baking pan.
Pour marshmallow creme in pan, spreading out evenly.
Refrigerate until set and cut to desired size.
