MARSHMALLOW CREME FILLING RECIPES
HOSTESS TWINKIE CREAM FILLING RECIPE | TOP SECRET RECIPES
Recently I've had an opportunity to go back and improve the recipe for the Hostess Twinkie clone found on page 47 of the first book, Top Secret Recipes and here on the website. Specifically, I wanted to make the creme filling more stable, using non-dairy ingredients like the original product, so that it was shelf-stable and easier to make. Here now, is the much improved recipe, using fewer ingredients than the original clone, and with marshmallow creme as the new secret component.
Provided by Todd Wilbur
Total Time 45 minutes0S
Prep Time 22 minutes30S
Cook Time 22 minutes30S
Number Of Ingredients 6
Nutrition Facts : Calories 113 calories
RECIPE: HOMEMADE MARSHMALLOW FLUFF | KITCHN
Steps:
- Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes.
- While the sugar is heating, beat the egg whites to soft peaks so they're ready at the same time as the sugar. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the egg whites are foamy. Increase the speed to high, and add in the cream of tartar and salt. Continue to mix until soft peaks form.
- Once the sugar mixtures reaches 240°F, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on high, slowly stream the sugar mixture into the egg whites. Continue to mix for 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Add in the vanilla; mix until medium-stiff peaks form.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 58.2 g, SugarContent 57.9 g, ServingSize Serves 6, ProteinContent 2.1 g, FatContent 0.1 g, Calories 230 cal, SodiumContent 107.3 mg, FiberContent 0.0 g, CholesterolContent 0 mg
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