Thursday, June 13, 2013

Marshmallow Fluff Fruit Dip

Marshmallow Creme is the “magic” ingredient in this dip that will reel you in before you know what’s happening.  Set a bowl of this pastel pink dip in the center of a platter of fruit and let the magic begin.  Substitute the raspberry syrup with orange juice, vanilla, frozen jam, or even cherry juice.

Fresh fruit is so plentiful during summer that I start to take it for granted even before July.  It never hurts to set out a little temptation to go along with it.  

There can’t be an easier recipe than this one.  The hardest thing about it is remembering to set out the cream cheese to soften beforehand.  

It makes a grundle if you make the full recipe.  It’s easy enough to split in half - just use one package of cream cheese and a SMALL jar of marshmallow creme. 

What is marshmallow creme you ask?  It’s packaged in jars as a semi-liquid marshmallow mixture.  It’s both creamy and sticky at the same time.    It was invented in the early 20th century - after (what we know as) “regular” marshmallows were already in production.  It has most of the same ingredients as marshmallows (sugar, corn syrup, vanilla) - but it might also contain egg whites (in powdered form - no problem with salmonella).  The egg whites tend to stabilize the mixture, while gelatin is the stabilizer in marshmallows.  It doesn’t firm up - so it can set out for a while.

I changed my friend Jennie’s recipe somewhat.  She uses maraschino cherry juice for flavor/color - and I switched it to use raspberry flavoring syrup.

For the recipe - go to:

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