A few month ago I made homemade marshmallows for the first time. They were fluffy and airy and incredibly easy to make. I used them in some awesome s’mores ice cream sandwiches and was totally smitten with the fact that I could make my own marshmallows from now on. Fast forward to now and I’ve found my new marshmallow-y obsession: Homemade Marshmallow Creme.
It’s smooth, glossy, creamy, and fluffy, and I love it.
Just like marshmallows, Marshmallow Creme is a breeze to make. In fact, I think making Marshmallow Creme might even be easier (which is a little dangerous when you think about it). Whip up some egg whites, make a sugar syrup, combine the two, and whip, whip, whip your way to marshmallow heaven. That’s basically the gist of it, for reals. :) And since marshmallow creme doesn’t have to “set” like marshmallows do, you can be spooning this stuff into your mouth straight away – I mean, ahem, using it in a recipe. Of course there’s a recipe coming up – I always have an ulterior motive. ;)
I think I should mention that I happen to know a marshmallow LOVER who claimed full rights on the marshmallow creme-covered beater, spatula, and spoon once I was done making this stuff. I’m pretty sure that means it gets a huge stamp of approval.Print
DIY Marshmallow Creme
This homemade Marshmallow Cream is incredibly easy to make. Plus, it’s so perfectly thick, fluffy, creamy, and glossy, you’ll wonder why you ever bothered buying it from the store!
- Yield: about 5 cups 1x
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup water
- 5 1/2 ounces granulated sugar, divided (3/4 cup plus 2 tablespoons)
- 9 ounces light corn syrup (3/4 cup)
- 1 teaspoon vanilla extract
- Place the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over. Beat, increasing the speed to medium-high, until the eggs starts to get light, airy, and frothy. With the mixer running, slowly pour in 7/8 ounce (2 tablespoons) granulated sugar. Continue to beat until firm (but not stiff) peaks form. Set aside.
- Fit a small saucepan with a candy thermometer, or have a reliable digital thermometer ready nearby. Combine water, sugar, and corn syrup in the saucepan and stir together. Bring to a boil over medium heat, and then, using a heat-safe spatula, stir very frequently as you cook the syrup mixture to 240°F, maintaining a consistent boil. Once at 240°F, remove from the heat immediately.
- Start the mixer on second speed and slowly pour the syrup in as it mixes until all of the syrup has been added. Stop the mixer and scrape down the bowl if needed, and then increase speed to medium-high and beat for another 5 minutes. The mixture should have expanded and you should now have a white creme that’s able to hold some shape. Add the vanilla, wipe down the bowl and beater, and beat for about 1 more minute, until the mixture is even in color again and has reached the desired consistency of marshmallow creme.
- Store creme in an airtight container in the refrigerator.
Recipe Adapted From: Kimberly Reiner via Martha Stewart