Homemade Marshmallow Creme
Homemade Marshmallow Creme is so much more delicious than store bought, and easier to make than you think! Use it in meringues, frostings, as a filling, or any type of s’more dessert!
I made a very special cake for my son’s 11th birthday a few weeks ago, so I owe my next two posts to him. Why? Not just because he had a birthday and the dessert was solely for that, but because all of it was his idea. Let’s just say the boy knows what he wants. 🙂
I won’t get into the nitty gritty on the rest of the dessert, except to say that it was very special indeed. It wouldn’t have been what it was without this very important element right here — homemade marshmallow creme. 🙂
Homemade Marshmallow Creme
I don’t use a lot of pre-made ingredients at the store because there are way to many things in them that I can’t pronounce. Yup, I’ve used pre-made marshmallow creme before.
The key word here is “before” — before I knew how easy it was to make my own, and before I knew how much better a homemade marshmallow tasted. I fell for homemade marshmallows last winter when I made my Homemade Marshmallows with Chocolate and Peppermint, and figured if a homemade marshmallow tasted that much better, than homemade marshmallow creme had to be just as good. Of course it was. 🙂
How to make marshmallow creme
I mentioned how easy homemade marshmallow creme is to make, and is it ever. You simply place sugar, corn syrup, and water in a saucepan with a candy thermometer clipped to it, so you know exactly when the mixture comes to softball stage, or 240 degrees.
You can see as the mixture goes up in temperature, it’s really bubbly and foamy. You have to take it off the heat right at softball stage, and pour the mixture in a slow, steady stream into some egg whites that have been whipped to very soft peaks. The trick is making sure to pour the mixture down the back of the mixing bowl of a stand mixer to keep the syrup in the bottom of the bowl and not on the top of the wire whip.
Let’s just say if it does get on the wire whip, the syrup is whipped around into sticky strings that get stuck in the darnedest places and very warm water will be needed to get it off. Yeah, that happened to me a little bit. 🙂
Once all the syrup is in the mixing bowl, you whip it until it has glossy, firm peaks and has cooled quite a bit, about 6-7 minutes. It will look like this:
Doesn’t that look good? 🙂
How to use marshmallow creme
The fun part comes next, because you can use this so many ways! Meringues, frostings, fillings, toasted in s’mores, and the list goes on. Yes, it is sticky, but it’s so worth the homemade taste that you get. And if you store it in the fridge it will last up to two weeks in an air tight container. That’s two weeks of marshmallow creme bliss right there.
I’m not sure if homemade marshmallow creme sounds that exciting to you or not, but after my next post, it sure should. It’s sure to bring you some nostalgia in a new, exciting way. But enough of that. Let’s look no further than this fluffy, white cloud of marshmallow creme today and imagine how you’ll have this sticky fluff all over your face and hands like a child after taste-testing…because you will. And you’ll love every feeling-like-a-kid-again-minute-of-it. 🙂
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- pinch of salt
- 1 1/2 teaspoons pure vanilla extract
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the wire whip attachment and whisk gently to combine. Set aside.
- Place the granulated sugar, corn syrup, water, and pinch of salt in a small saucepan fitted with a candy thermometer over medium high heat and stir with a wooden spoon until combined.
- Heat the mixture until it comes to softball stage, or 240 degrees, and immediately remove from heat.
- When the mixture is almost to softball stage, begin whipping the egg whites and cream of tartar just until they have soft peaks. Turn the mixer down to the lowest setting and add the hot syrup down the back of the mixing bowl away from the wire whip in a slow, steady stream. Be careful not to add too much at once or the egg whites will cook.
- Once all of the syrup has been added, whip on medium high speed for 6-7 minutes, or until the creme has stiff, glossy peaks and has cooled considerably. Add the vanilla extract and beat 2 minutes more.
- Store in the refrigerator in an airtight container for up to 2 weeks. Enjoy!