Homemade Marshmallow Creme

02.07.2013

This was my first time ever making homemade marshmallow creme and who knew homemade marshmallow creme was so easy to make? The stand mixer and candy thermometer basically do all the work. Not to mention the stuff is addictive. I could sit and spoon the entire bowlful of it into my mouth before realizing I’ve eaten it all, and then I’d have to lick the whisk clean =). In comparison it’s like homemade frosting verses canned frosting from the store, they just don’t compare right? I’ve made homemade marshmallows several times but I’m so glad I finally got around to trying homemade marshmallow creme. It’s like eating fresh, silky marshmallow clouds. Add this one to your baking recipe book because I have a feeling it’s a recipe you’re going to want to keep on hand. If you are looking for some uses for this homemade marshmallow creme, here is a link with several great ideas. Enjoy!

marshmallow creme

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Homemade Marshmallow Creme

Yield: About 2 1/2 cups

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Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

  1. In a small saucepan combine sugar, corn syrup, water and salt. Heat mixture over moderately high heat, whisking occasionally, until mixture reaches 240 degrees on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn't reach quite that low, so if your doesn't either you may want to crank up the speed), until soft peaks form.
  2. Once sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 - 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.
  3. Recipe Source: adapted from chow who adapted it from "Marshmallow Madness!" by Shauna Server.

48 comments

  • Sweetness Made at Home: Marshmallow Creme: […] Homemade Marshmallow Creme […] February 20, 2013 at 1:21am Reply

  • CharlieSierra: Hi! My husband LOVES marshmallow creme! I want to make this for him, but only problem is he’s deployed. It typically takes one week for him to receive packages. He’s in Afghanistan. Good idea or bad one to send this? February 10, 2013 at 3:09am Reply

    • Jaclyn: Charlie – I wouldn’t recommend shipping it as it requires refrigeration due to the egg whites. I’m very grateful to your husband for his service =). You’ll definitely have to make him some when he returns home! February 12, 2013 at 11:43pm Reply

  • radhika25: That looks delicious. Will try it soon.
    R February 8, 2013 at 5:36pm Reply

  • Kari@Loaves n Dishes: If I were floating on clouds of this fluffy Marshmallow Creme, I would fall from the sky because it would be eaten in no time flat. February 8, 2013 at 9:36am Reply

  • Kayle (The Cooking Actress): Perfect and soooo delicious!! February 8, 2013 at 7:42am Reply

  • sally @ sallys baking addiction: Jaclyn! I had NO idea marshmallow creme was so easy to make. I have so many memories eating peanut butter + marshmallow creme sandwiches with my sisters when I was little. I think I would use this for everything. How yummy would it be swirled into brownies? amazing! Ok, I need some marshmallows now… ;) February 8, 2013 at 6:37am Reply

  • Averie @ Averie Cooks: I want to lick the beater! :) Making it is just one step below making marshmallows, really, and I need to make it more often. Then again, no! I don’t! :) Gorgeous! February 7, 2013 at 9:00pm Reply

  • joan: The link isn’t working for me so I will tell you my favorite.
    7 oz. of marshmellow cream and 16 o.z of softened cream cheese mix/blended together. It is a delicious fruit dip!
    You photo looks so tasty. :) February 7, 2013 at 6:09pm Reply

    • Jaclyn: Thanks Joan! sorry about the link, just fixed it so hopefully it’s working correctly now. And that’s funny you mentioned that because I have a very similar recipe posted with a strawberry cream cheese, I love the stuff! February 7, 2013 at 7:24pm Reply

    • Maryann: Add orange marmalade and dip cantelope in it. addictive…really April 2, 2013 at 6:25pm Reply

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