Last weekend mom and I were shopping some of our favorite crafting and discount stores when I happened upon the most wonderful book titled ‘Marshmallow Madness’ by Shauna Sever. You might remember that right before Christmas, we made some peppermint marshmallows and I became instantly hooked on the idea of making my own marshmallows. I’ve gently turned down the corners of so many marshmallow recipes in this book and was excited to learn that the author has a food blog called Piece of Cake. I honestly don’t know how I had missed this blog before, but I am now a faithful stalker. Homemade Marshmallow Creme is the first recipe I have tried from this book, and it is Heavenly. I don’t know why I haven’t been making my own marshmallow cream all along. My family has really been missing out.
If you’ve never made your own marshmallow creme before, prepare to have sticky fingers. You won’t be able to resist dipping your fingers in for a taste.
I have big weekend plans for this marshmallow creme and have a feeling I will be whipping up a second batch. What would you use this marshmallow creme for?
- the syrup
- ¾ cup sugar
- ½ cup light corn syrup
- ¼ cup water
- ⅛ teaspoon salt
- the fluff
- 2 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- the mallowing
- 1½ teaspoons pure vanilla extract
- Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
- When the syrup is reaches 240 degrees, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons’ worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
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- Homemade Peppermint Marshmallows Recipe (aboutamom.com)
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