Homemade Marshmallow Creme
Making Homemade Marshmallow Creme is fast and easy and doesn't come with artificial ingredients or preservatives.
Servings: 16
Calories: 70kcal
Equipment
- Pot Clip optional
Ingredients
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon table salt
- 3/4 cup granulated sugar
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla
Instructions
- Add 1/2 cup light corn syrup, 1/4 cup water, and 1/8 teaspoon table salt to a small saucepan. Pour 3/4 cup granulated 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 the temperature reaches 240°F on an instant-read or candy thermometer.
- Meanwhile, add 2 large egg whites and 1/4 teaspoon 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 the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle in about 2 Tablespoons of the hot syrup to warm the egg white. Slowly drizzle in the rest of the syrup, then increase the speed of the mixer to medium-high. Whip until the mixer is stiff and glossy, about 7 minutes. Add 1 1/2 teaspoons vanilla and mix for 2 more minutes. Refrigerate in an airtight container for up to 2 weeks.
Nutrition
Calories: 70kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 0.1g | Sodium: 32mg | Potassium: 15mg | Sugar: 18g | Calcium: 2mg | Iron: 0.01mg
