Homemade Marshmallow Creme

Happy Tuesday!

Today I have a sweet treat for you today.  It’s not necessarily a straight-up dessert, but it’s a recipe that will I’m sure you will get lots of use out of.  Marshmallow Creme is one of those items that most people don’t think twice about purchasing it from the store.  It’s just so easy to buy store-bought that you never really think about making it homemade.  But, making Marshmallow Cream at home really couldn’t be easier!  And, to tell you the truth, it tastes so much better than the store-bought version.

This recipe can be used in endless recipes.  At the end of the week I’ll show you a perfect recipe to use this in :).  Enjoy!

Homemade Marshmallow Creme

For Printable Recipe, Click here!

Makes: About 3 Cups

¾ cups Sugar

½ cup Light Corn Syrup

¼ cup Water

Pinch Salt

2 large Egg Whites

¼ teaspoon Cream of Tartar

1 ½ teaspoon Pure Vanilla Extract

In a small saucepan, stir together the sugar, light corn syrup, water, and salt.  Place the pan over medium-high heat and attach a candy thermometer to the side of the pan (being sure the bottom of the thermometer is touching the sugar mixture).  Heat the mixture until it reaches exactly 240 degrees.

While the sugar mixture is heating up, place the egg whites and the cream of tartar in the bowl of a stand mixer.  Whisk until the soft peaks form, and then reduce the speed to low.

Once the sugar mixture reaches exactly 240 degrees, remove the pan from the heat and slowly pour the mixture down the side of the mixer, with the mixer running on low speed.  Once you had added all the sugar, increase the speed to medium-high and whip until hard peaks form and the mixture is thick, glossy, and white – It will take about 5-7 minutes.  Add the vanilla and beat a couple more minutes.

Use immediately or place in a sealed container and store in the refrigerator for up to 2 weeks.

Recipe from Annie Eats, who got it from Marshmallow Madness by Shauna Sever.