Previous Post
Read on Mobile

Marshmallow Creme Recipe

Marshmallow Creme Recipe Confectionalism.com
This Marshmallow creme is wonderful slathered on your next bunch of ripe summer strawberries!
This is DELICIOUS and perfect for your recipes involving marshmallow fluff. Save yourself a trip to the store by making you’re own marshmallow creme. It’s easier than you think, and it tastes much better. Use good quality vanilla here!

Marshmallow Creme Recipe Confectionalism.com

Yield- 3 cups
Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup water
  • pinch of salt
  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
Marshmallow Creme Recipe
 
This Marshmallow creme is wonderful slathered on your next bunch of ripe summer strawberries! This is DELICIOUS and perfect for your recipes involving marshmallow fluff. Save yourself a trip to the store by making you're own marshmallow creme. It's easier than you think, and it tastes much better. Use good quality vanilla here!
Author:
Recipe type: Dessert
Yields: 3 cups
Ingredients
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ⅓ cup water
  • pinch of salt
  • 2 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
Instructions
  1. Stir together the sugar, corn syrup, water, and salt in a medium, heavy bottomed, saucepan over high heat.
  2. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. Read next step to prepare meringue while you wait.
  3. While the sugar is boiling: Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to soft peaks on medium speed. (you want the egg whites whipped and ready, so when the suer syrup comes to 250 degrees F you can immediately drizzle it in. If they’re whipping up faster than your syrup is coming to temperature, just stop the mixer at soft peaks until the syrup is to temp.)
  4. When the syrup reaches 240°F, reduce the mixer speed to low and slowly pour about 3 tablespoons of syrup into the egg whites to warm them Slowly pour in the rest of the syrup, between the bowl and the whip. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 6 minutes.
  5. Add in the vanilla and whip 1 minute more.
  6. Use immediately or store in an airtight container in the refrigerator for up to one week.
Directions:

  1. Stir together the sugar, corn syrup, water, and salt in a medium, heavy bottomed, saucepan over high heat.
  2. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. Read next step to prepare meringue while you wait.
  3. While the sugar is boiling: Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to soft peaks on medium speed. (you want the egg whites whipped and ready, so when the suer syrup comes to 250 degrees F you can immediately drizzle it in. If they’re whipping up faster than your syrup is coming to temperature, just stop the mixer at soft peaks until the syrup is to temp.)
  4. When the syrup reaches 240°F, reduce the mixer speed to low and slowly pour about 3 tablespoons of syrup into the egg whites to warm them Slowly pour in the rest of the syrup, between the bowl and the whip. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 6 minutes.
  5. Add in the vanilla and whip 1 minute more.
  6. Use immediately or store in an airtight container in the refrigerator for up to one week.

* Use this as the filling for my Rocky Road Doughnuts Recipe*

Marshmallow Creme Recipe Confectionalism.com

Nicole

Nicole

I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

More Posts - Website

Follow Me:

4
Next Post

Written by

Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

Related Post

Ginger-Mint Melon Salad Recipe
  Cantaloupe, Watermelon, Honey dew, I just love them all. I love how refreshing they

2 thoughts on “Marshmallow Creme Recipe”

  1. Hello would you mind letting me know which web host you’re
    utilizing? I’ve loaded your blog in 3 completely different web
    browsers and I must say this blog loads a lot faster then most.
    Can you suggest a good web hosting provider at
    a honest price? Kudos, I appreciate it!

    1. Thank you for letting me know Confectionalism is loading so well. I use Bluehost! They are wonderful, and technical support is super helpful!