Normally, I wouldn’t go to the trouble of making homemade marshmallow creme, but I needed some for a new recipe I was wanting to try and didn’t want to run to Kroger so I decided to make my own. It really wasn’t hard at all and it tastes way better than store-bought. In fact, you probably have all these ingredients on hand. This was my first time making marshmallow creme, but I had made 7-minute frosting and while the ingredient list is slightly different, it’s basically the same technique. You cook a sugar/corn syrup/water mixture to 240 degrees and slowly pour over beaten egg whites until the magic happens and voila! marshmallow creme. Obviously a stand mixer makes this recipe a lot easier but this recipe will work with a hand mixer too. You’ll just get an arm workout =). Don’t be scared. Give this recipe a try. You’ll need some for tomorrow’s recipe. Or at the very least have some store-bought marshmallow creme on hand ;). Enjoy!
Homemade Marshmallow Creme
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites, room temperature
1/4 tsp cream of tartar
pinch of salt
1-1/2 tsp vanilla extract
1. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan. Heat the mixture, stirring occasionally, until it reaches 240˚ F on the candy thermometer.
2. Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
3. As the temperature of the sugar mixture begins to approach its endpoint, begin whipping the egg whites on medium-high speed until soft peaks form.
4. Once soft peaks have been reached, lower the mixer speed to low. As soon as the sugar mixture reaches 240˚ F on the candy thermometer, remove the pan from the heat. Pour the syrup in a very slow, steady stream down the edge of the mixing bowl until it has been completely incorporated. (It is important to add the syrup slowly so that you don’t cook the eggs.)
5. Once all of the syrup has been incorporated, return the mixer speed to medium-high and whip until stiff glossy peaks form and the mixture has cooled considerably, about 6-7 minutes.
6. Blend in the vanilla and beat for 2 minutes more. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
*from Annie’s Eats, originally from Marshmallow Madness