There are staples I keep on hand at all times; I have my cooking staples and my baking staples. Since I am a fan or s’mores and marshmallows, one of my baking staples is a jar (or 2) of marshmallow creme (fluff). It is rare that I don’t have a jar on hand, but there have been a few times where I have been without one of my beloved staples. So what do you do when you want marhmallow-y goodness and you have no marshmallow creme? Make your own!
Did you know you could make your own marshmallow creme? Well, I did…but I didn’t. I’ve gone through the steps of making the creme before, but it was just part of a process to get to point B. The process is incredibly simple and takes hardly anytime to put together. The next time you have a hankering for s’more brownies, s’more cookies, or maybe even some fluffernutter sandwiches whip up a batch of this marshmallow creme and bake away!
Homemade Marshmallow Creme
Ingredients:
3/4 Cups sugar
1/2 Cup corn syrup
1/4 Cup water
Pinch salt
2 Large egg whites, room temperature
1/4 Tsp cream of tartar
1 1/2 Tsp vanilla extract
Directions:
In a small saucpan combine sugar, corn syrup, water, and salt and place over medium-high heat. Carefully attach a candy thermometer on the side of the pan. Heat, stirring occassionally, until the temperature on the candy thermometer reads 240 F.
Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the temperature of the sugar mixture approaches it’s endpoint begin whipping the egg whites on medium-high until soft peaks begin to form. Once the peaks begin to form, reduce speed to low.
Once the temperature of the sugar mixture reaches 240 F, immediately remove from heat. Slowly and carefully pour the syrup, in a steady stream down the side of the mixing bowl until it’s completely incorporated.*
Once all of the syrup has been incorporated, increase the mixing speed to high and whip until stiff, glossy peaks form and the mixture has cooled significantly, about 6-7 minutes. Add the vanilla and beat an additional 2 minutes. Use immediately or store in an airtight container and refrigerate for upto 2 weeks.
*Make sure the syrup is incorporated slowly to ensure the egg whites don’t cook during the mixing process.
Recipe source: Marshmallow Madness by Shauna Server
I never thought to make my own marshmallow cream. I get a bit intimidated anytime I have to pull out my candy thermometer. But, this looks doable and so worth the effort.