I recently tried to make Marshmallow Creme at home, I have to say I didn’t have high expectations. It involves making a syrup and I still have a long way to go in terms of mastering confectionery techniques, but I am improving! I haven’t had syrup crystallize on me for a while now. When in doubt, there is always YouTube to help me out. I looked for a recipe, and also a YouTube video to get a good idea of the steps involved. It seemed easy, and the good new is… it was!
This is dangerously easy to make, and it tasted exactly like the jarred marshmallow creme you get from the store… at a fraction of the cost. We only get imported marshmallow creme here, no local brands make it, so it is quite expensive. To keep myself from eating the whole thing in one sitting, I saved it to make Rocky Road Bars… I’ll be posting the recipe soon!
What can you do with Marshmallow Creme? Well, grab a spoon and make yourself comfortable, serve it over chocolate ice cream, sandwich it between two cookies, or dip strawberries in it.
Homemade Marshmallow Creme
Recipe from Chow
Yields 2 ½ cups
¾ cup granulated sugar
½ cup light corn syrup
¼ cup water
⅛ teaspoon fine salt
2 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 ½ teaspoons pure vanilla extract
- Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. It takes a while, be patient.
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.) I started whipping my egg whites when the syrup reached 200.
- When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.
- You can find the video here: How to Make Marshmallow Cream
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