Wow, it’s been awhile since I posted a recipe. I don’t even know what I fill my time with these days, but I never seem to have enough of it. I have been lucky to have a baby who sleeps for several hours in the afternoon, which actually lets me get some cooking done. However, I rarely think to photograph those meals and write about them, since I’m trying to get so much other stuff done. Oh well, such is life with an almost 3 month old, so you’ll have to take what I’ve got for now. And right now it’s Homemade Marshmallow Creme.
I will admit that I haven’t made this homemade marshmallow creme very recently, but I have made it several times. It’s a great treat to make when you have leftover egg whites for whatever reason. I once bought marshmallow creme from the grocery store. Admittedly, it was whatever store brand was the cheapest, but I found it terrible. It had a horrible fake aftertaste that I couldn’t stand. Then I found a recipe for homemade, and I tried it. We’re talking day and night here. The homemade had no nasty off-flavors, just sweet and vanilla.
Making marshmallow creme is one of those things (like pink popcorn and homemade marshmallows) that requires a candy thermometer. Just don’t even try it if you don’t have one. If the temperature of the sugar syrup is off, it will most likely fail. Other than that, this stuff is pretty easy to make. All it requires is whipping up some egg whites, pouring in the hot sugar syrup (which cooks the egg whites), then whipping up the whole mixture. Basically, your mixer does most of the work for you.
What you’re left with is a thick, glossy, sweet and vanilla-y treat that’s great to use as a topping for cakes or ice cream. I love to put a dab of it on a graham wafer along with a small chocolate to make indoor smores. Yum! This is also what I used to cover my smores ice cream cake. Or you could use it to make smores pizza. Oh the possibilities!
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 tsp table salt
- 3/4 cup granulated sugar
- 2 large egg whites room temperature
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla
Add water, corn syrup and salt to a small saucepan. Pour sugar into the center of the pot, being careful not to get any on the sides. Stir together and bring to a boil over high heat. Continue to boil until temperature reaches 240°F on a candy thermometer.
Meanwhile, add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Begin to whip the eggs to a soft peak at medium speed.
When syrup reaches 240°F, reduce mixer speed to low and slowly drizzle in about 2Tbsp of the hot syrup to warm the egg white. Slowly drizzle in the rest of the syrup, then increase the speed of mixer to medium high. Whip until the mixer is stiff and glossy, about 7 minutes. Add vanilla and mix for 2 more minutes. Refrigerate in an airtight container for up to 2 weeks.
I hope you don’t expect homemade marshmallow creme to be a healthy snack, because it is not. It is composed mainly of sugar. However, since it’s got a lot of air whipped into it, it’s not that high in calories. Just keep your portions reasonable and you’re good!