Homemade Marshmallow Creme

Wanted to make a new recipe for family home evening tonight and it calls for Marshmallow Creme and since it is Sunday I won't be going to the store.  So I went online and found a few substitutions.  Not sure which one I am gonna try just yet.....Here they are: 

you can make your own by heating 16 large marshmallows in a double boiler with two teaspoons of corn syrup. Heat the mixture slowly, and stir it frequently as it melts down to encourage even, uniform melting. This version of marshmallow creme should be a perfectly adequate replacement for the commercial version, although it may not be as shelf-stable; you should make it as needed.


Homemade Marshmallow Fluff/Cream

3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.

Simply put the marshmallow in a large microwave bowl. 7 ounces of marshmallows or mini-marshmallows either one would equal 7 ounces of marshmallow cream.
Substitutions:
marshmallow creme = marshmallow fluff = Gently heat 16 ounces of marshmallows plus 1/4 cup corn syrup in a double boiler, stirring constantly; 10 large marshmallows = 1 C miniature marshmallows.

Start by heating the marshmallows a few seconds at a time, stirring. Not so much to heat them but to slightly melt. gently. Stir in the corn syrup. You will end up with marshmallows creme just like the recipes call for & just like the jar of marshmallow creme from the store.

2 egg whites

1 cup corn syrup
4 tablespoons sugar
1/2 teaspoon cream of tartar
1 tablespoon vanilla
Beat first four ingredients together over hot water for 7 minutes.
Add vanilla and beat until cool.

Peppermint Marshmallows

Found this recipe on the internet. Marcia has made them and recommends them, her recipe is the same except doubled. She says they are especially good in Hot Chocolate!!

PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.