Marshmallow Creme Recipe
This Marshmallow creme is wonderful slathered on your next bunch of ripe summer strawberries!
This is DELICIOUS and perfect for your recipes involving marshmallow fluff. Save yourself a trip to the store by making you’re own marshmallow creme. It’s easier than you think, and it tastes much better. Use good quality vanilla here!
Yield- 3 cups
Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- pinch of salt
- 2 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Marshmallow Creme Recipe
This Marshmallow creme is wonderful slathered on your next bunch of ripe summer strawberries! This is DELICIOUS and perfect for your recipes involving marshmallow fluff. Save yourself a trip to the store by making you're own marshmallow creme. It's easier than you think, and it tastes much better. Use good quality vanilla here!
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ⅓ cup water
- pinch of salt
- 2 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Instructions
- Stir together the sugar, corn syrup, water, and salt in a medium, heavy bottomed, saucepan over high heat.
- Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. Read next step to prepare meringue while you wait.
- While the sugar is boiling: Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to soft peaks on medium speed. (you want the egg whites whipped and ready, so when the suer syrup comes to 250 degrees F you can immediately drizzle it in. If they’re whipping up faster than your syrup is coming to temperature, just stop the mixer at soft peaks until the syrup is to temp.)
- When the syrup reaches 240°F, reduce the mixer speed to low and slowly pour about 3 tablespoons of syrup into the egg whites to warm them Slowly pour in the rest of the syrup, between the bowl and the whip. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 6 minutes.
- Add in the vanilla and whip 1 minute more.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
Directions:
- Stir together the sugar, corn syrup, water, and salt in a medium, heavy bottomed, saucepan over high heat.
- Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. Read next step to prepare meringue while you wait.
- While the sugar is boiling: Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to soft peaks on medium speed. (you want the egg whites whipped and ready, so when the suer syrup comes to 250 degrees F you can immediately drizzle it in. If they’re whipping up faster than your syrup is coming to temperature, just stop the mixer at soft peaks until the syrup is to temp.)
- When the syrup reaches 240°F, reduce the mixer speed to low and slowly pour about 3 tablespoons of syrup into the egg whites to warm them Slowly pour in the rest of the syrup, between the bowl and the whip. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 6 minutes.
- Add in the vanilla and whip 1 minute more.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
* Use this as the filling for my Rocky Road Doughnuts Recipe*
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