Homemade Marshmallow Creme
I try to keep a jar of marshmallow creme in my pantry. I've always wanted to make my own, and today was the day. It's actually very easy to make, but you really do need a candy thermometer. After making this recipe, it was hard to not eat this by giant spoonfuls. It.is.so.good.you.want.to.eat.it.all I definitely have plans for this. There's be new recipes coming up. Recipe slightly adapted from Martha Stewart
- 3 large egg whites, room temperature
- 2/3 cup plus 2 tablespoons sugar, divided
- 1/2 teaspoon cream of tartar
- 3/4 cup light corn syrup
- 1/3 cup water
- 1 teaspoon pure vanilla extract
Preparation time 5mins
Cooking time 20mins
Adapted from afeastfortheeyes.net
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling.
Cook, stirring, until mixture reaches the soft-ball stage, about 240°F on a candy thermometer, about 6 minutes. Immediately remove from heat.
With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes.
Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.
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