Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Marshmallow crème doesn’t have to come out of a jar, as Shauna Sever, author of Marshmallow Madness! Dozens of Puffalicious Recipes, demonstrates in this CHOW Tip video. Just slowly pour hot sugar syrup into egg whites and whip until the mixture reaches a fluffy, stretchy, gooey consistency. This crème is delicious on a peanut butter sandwich, Fluffernutter style; spread between two cookies; or put on top of dark chocolate ice cream.
Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup in this recipe.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...