Fluff-Rum Sauce
  • 1 egg white, at room temperature
  • 1/4 tsp. salt
  • 1 c. Marshmallow Fluff
  • 1 tsp. rum extract
  • 1/2 c. heavy or whipping cream, whipped

In a small bowl with mixer at high speed, beat egg white and salt until foamy. Gradually beat in Marshmallow Fluff and rum extract. Continue beating until stiff peaks form. Fold in whipped cream. Makes 2 cups.