How to Make Homemade Marshmallow Creme
I try to keep a jar of marshmallow creme in my pantry. I've always wanted to make my own, and today was the day. It's actually very easy to make, but you really do need a candy thermometer. After making this recipe, it was hard to not eat this by giant spoonfuls. It.is.so.good.you.want.to.eat.it.all I definitely have plans for this. There's be new recipes coming up. Recipe slightly adapted from Martha Stewart
Equipment
- candy thermometer
Ingredients
- 3 large egg whites room temperature
- ⅔ cup sugar plus 2 tablespoons
- ½ tsp cream of tartar
- ¾ cup light corn syrup
- ⅓ cup water
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
- In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling.
- Cook, stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
- With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes.
- Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
- Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.
Notes
This is so much tastier than store bought!