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Homemade Marshmallow Crème Recipe

Homemade Marshmallow Crème
Difficulty: Easy | Total Time: | Makes: About 2 1/2 cups

Marshmallow crème doesn’t have to come out of a jar, as Shauna Sever, author of Marshmallow Madness! Dozens of Puffalicious Recipes, demonstrates in this CHOW Tip video. Just slowly pour hot sugar syrup into egg whites and whip until the mixture reaches a fluffy, stretchy, gooey consistency. This crème is delicious on a peanut butter sandwich, Fluffernutter style; spread between two cookies; or put on top of dark chocolate ice cream.

Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup in this recipe.

INGREDIENTS
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon fine salt
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract
INSTRUCTIONS
  1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
  2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
  3. When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup 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. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.
    Write a review | 9 Reviews
  • Homemade Marshmallow Crème Recipe
    5

    I tried covering a cake with it but two hours later it had oozed everywhere, even from the middle. It looked terrible, and tasted just ok. I had whipped it really stiff and placed the covered cake in the fridge. I would not recommend doing the same.

  • Homemade Marshmallow Crème Recipe
    5

    Excellent! Substituted a couple of glugs of Bailey's for the vanilla, and used it for the filling between graham crackers, then dipped half of the little sandwiches in melted chocolate. And sprinkled with coarse sea salt. Thank you so much!

  • Homemade Marshmallow Crème Recipe
    5

    For piping see this video: http://www.chow.com/food-news/111672/how-to-make-marshmallow-cr-me/

  • Homemade Marshmallow Crème Recipe
    5

    Does anyone know if this is pipe-able? I'm looking for a marshmallow creme to pipe onto tarts and I'm curious if this will hold it's shape once piped?

  • Homemade Marshmallow Crème Recipe
    5

    I have done this before, but usually bring the egg whites and sugar mixture to 160F in a double boiler over simmering water while stirring. Once at temperature, it is easy to transfer the mixture to the standing mixer and whisk. This is a great way to avoid scrambled eggs and to ensure that the egg whites receive enough heat to be considered "cooked"

  • Homemade Marshmallow Crème Recipe
    5

    This turned out great! So simple.

  • Homemade Marshmallow Crème Recipe
    5

    ditto on missniecie. i doubled the amount of salt. great recipe!

  • Homemade Marshmallow Crème Recipe
    5

    This was fun to make and I like the flavor and consistency of it. I've used it on Strawberry Rhubarb Cobbler and pancakes and have just been eating it straight. I bet it makes great S'mores!

  • Homemade Marshmallow Crème Recipe
    4

    Was easy enough to do and lots of fun for the kids, but taste-wise, would add a bit more salt than the recipe calls for to balance out the sweetness...

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