Marshmallow creme is probably one of those things that most people wouldn’t think to make at home. I, however, have this weird fascination with making things from scratch that you’d normally buy at the store. Sure, when you make something at home it typically tastes better, and of course doesn’t have any preservatives or other unpronounceable ingredients. But there’s also something that is just satisfying to me about making things like this from scratch. There’s a definite sense of accomplishment there – I really get a kick out of it. Probably why my Pinterest boards contain things like homemade Goldfish crackers…
I first made this marshmallow creme a while back to use in a filling recipe (check back tomorrow to see what I made with it!). It came together in about 20 minutes and really couldn’t be easier to make. You do need to have a candy or instant-read thermometer to get the sugar mixture to the right temperature, but honestly I use my digital thermometer all the time so it’s definitely a useful kitchen tool to have. You can get one pretty cheaply, around $10-$20. Someday I’ll upgrade and get a Thermapen (can’t wait to try and explain to Daren why I need a $90 thermometer).
So anyway, give this recipe a whirl and make yourself a delicious fluffernutter sandwich for lunch, or whip up some tasty marshmallow frosting/filling (again, more to come on that tomorrow!).
- ¾ cup sugar
- ½ cup light corn syrup
- ¼ cup water
- Pinch of salt
- 2 large egg whites, at room temperature
- ¼ tsp. cream of tartar
- 1½ tsp. vanilla extract
In a small saucepan, combine the sugar, corn syrup, water and salt and put over medium-high heat. Using your thermometer to track the temperature, heat the mixture, stirring occasionally. Continue to heat until it reaches 240°F.
While the sugar mixture is heating, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the sugar mixture hits about 220°F, begin whipping the egg whites on medium-high speed until soft peaks form. When you reach soft peaks, turn the mixer down to low speed to keep the egg whites moving.
As soon as the sugar mixture reaches 240°F, remove it from the heat. Pour in a slow, steady stream down the side of the mixing bowl, keeping the mixer on low. Once all of the sugar has been incorporated, increase the speed back to medium-high. Continue to whip until stiff, glossy peaks form, about 6-7 minutes. Add in the vanilla extract and beat for an additional 2 minutes. The marshmallow creme will keep in an airtight container in the refrigerator for up to 2 weeks.
Yield: about 3 cups