Homemade Marshmallow Cream
I’m cuckoo for marshmallow, did you know that?!
I’ve been making homemade marshmallows for a number of years, and have acquired a nice little collection of recipes incorporating marshmallow, both homemade and from the package.
This time of year, with Easter just around the corner, these recipes from the past are sure to bring a smile…
But it wasn’t until just recently that I actually tried my hand at making my own Homemade Marshmallow Cream. Our girls were on Spring Break, so we spent an afternoon in the kitchen playing (literally) with marshmallow…
Their marshmallow coated smiles can attest to how fun and delicious it was!
As soon as we finished whipping up our big bowl of fluff, we immediately scooped up some vanilla ice cream and topped it off with fresh marshmallow cream, creamy peanut butter, and a drizzle of homemade chocolate magic shell. Because, yes, that is my very favorite at-home ice cream sundae combo. (And when you use coffee ice cream, it’s even more fabulous!)
Our first run at marshmallow cream was a splendid one. I’m always in a good mood when I make marshmallow. I don’t know how anyone could not be. It’s just plain happy stuff!
For even more happiness induced by marshmallow, be sure to check out the whoopie pies we made with this marshmallow cream. We sandwiched fluffy peanut butter marshmallow cream between two tender chocolate cakes, a special birthday treat request from our oldest daughter. Such a fun way to celebrate!
- 1/3 c. water
- 3/4 c. light corn syrup
- 2/3 c. plus 2 T. sugar, divided
- 3 large egg whites
- 1/2 tsp. cream of tartar
- 2 tsp. pure vanilla extract
In a small saucepan, combine water, corn syrup, and 2/3 cup sugar. Place over medium-high heat and cook until boiling. Cook, stirring, until mixture reaches 240° on a candy thermometer. Immediately remove from heat.
While the saucepan on the stove top is cooking, beat the egg whites. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in remaining 2 tablespoons sugar. Beat until soft peaks form. Let sit until saucepan ingredients are ready.
With the mixer on low speed, drizzle the hot syrup from the saucepan very slowly into the egg whites mixture. Increase mixer speed to high and continue beating for about 7 to 9 minutes, until mixture is stiff and glossy. Add vanilla and beat on high just a bit more to combine completely.
Use in your favorite frosting, as a cookie sandwich spread, or over scoops of ice cream!
Adapted from Martha Stewart.