Heavenly Homemade Marshmallow Cream
There's nothing like homemade marshmallow cream. It is everything we love about marshmallows yet creamy and soft. The word "heavenly" comes to mind when I think about dipping a spoon into this marshmallow cream goodness. You'll never buy marshmallow fluff in a jar again.
Equipment
- candy thermometer
- mixer
Ingredients
- the syrup
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- the fluff
- 2 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- the mallowing
- 1 1/2 teaspoons pure vanilla extract
Instructions
- 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 F, 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 cream 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.
Nutrition
Serving: 12servingsCalories: 278kcalCarbohydrates: 71gProtein: 2gFat: 1gSodium: 125mg
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