Marshmallow creme

Marshmallow creme is a sweet, spreadable, marshmallow-like confection. It is also referred to as marshmallow fluff in some regions. It is used in a variety of culinary applications, including as a filling for cookies and cakes, a topping for hot chocolate, and an ingredient in fudge and other candies.

History

Marshmallow creme was first invented in the early 20th century. The earliest known recipe for a marshmallow-like spread dates back to the 19th century and was made using marshmallow root, sugar, and egg whites. The modern version of marshmallow creme, which uses gelatin in place of the marshmallow root, was first produced commercially in the United States in the early 20th century.

Production

The production of marshmallow creme involves the combination of sugar, corn syrup, and water, which are heated to a high temperature and then whipped to a light, fluffy consistency. Gelatin is then added to the mixture, which helps to stabilize the foam and give the creme its characteristic texture. Some versions of marshmallow creme also include vanilla flavoring.

Uses

Marshmallow creme is used in a variety of culinary applications. It is often used as a filling for cookies and cakes, and as a topping for hot chocolate. It is also a key ingredient in the making of fudge, where it helps to prevent the sugar from crystallizing, resulting in a smoother texture. In addition, marshmallow creme can be used to make a version of Rice Krispies Treats that is softer and more gooey than the traditional recipe.

See also

• Marshmallow
• Confectionery
• Fudge
• Rice Krispies Treats

This article is a stub related to food. You can help WikiMD by expanding it!

Marshmallow creme

• File:Marshmallow fluff2.jpg
• File:Solo MMC wiki.jpg