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…
Coconut Marshmallow Cream Eggs
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!
Ingredients
- ⅓ c. water
- ¾ c. light corn syrup
- ⅔ c. plus 2 T. sugar divided
- 3 large egg whites
- ½ tsp. cream of tartar
- 2 tsp. pure vanilla extract
Instructions
- 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° F 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!
The marshmallow cream is purely decadent!! OH MY!! Googled what to do with egg whites after making Coquito and there you were. Thank you for sharing this scrumptious recipe XXOO
Wonderful!! So glad you liked it!
Do you know if you can use a simple syrup instead of the corn syrup? My husband is allergic to corn (all forms and by products) and I would love to make him this. He misses (and so do I) marshmellow creme.
Well, according to Google you can replace it with same amount of honey or maple syrup
Thank you for this wonderful recipe! We finished making it, then tried an experiment: mixed approximately equal parts of the fluff with Nutella.
It was nougat!!! Nutella nougat!
Delicious enough to inspire us, lol.
With the possibility of a snow day, can’t wait to do more.
Now that sounds delicious!! Thanks, Melissa – so glad you liked this!
This is so delicious, I gave some of it to my neighbors and they ate it all in the first hour. I can’t wait to make this again.
Glad you liked it!! :)
Can I cook this? I would like to because my friend can only have eggs when they are cooked. Thanks.
This looks delicious! I really want to try it, but I’m wondering if the hot syrup mixture is enough to kill any salmonella bacteria from the egg whites?
Hi Kerstin. I’m no expert in this, but I’ve found several places online that talk about homemade marshmallows that say “salmonella is killed at 165 degrees, and the syrup is cooked to 240 degrees. As long as you don’t allow the syrup to cool, you’ll be fine”.
This recipe sounds great. How do you use this in frostings?
Thanks
I like to add marshmallow cream to buttercreams and frostings that use cream cheese!
success! i finally made this marshmallow cream. it turned out beautiful, glossy, and white. it didn’t have a much flavor or sweetness as bought creme, but it is pretty amazing stuff. i cant wait to fill my cupcakes that are cooling on the counter! thanx for sharing!
Just made it! Now I have a big bowl of pure, sweet cloud just for myself :)
Awesome! So good and so fun!!
Just made it and LOVE it!
Thanks for the recipe!
Thanks for the recipe. My mom used to make “Fantasy Fudge” with Kraft Marshmallow creme (http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx). I’ve got to try it with homemade marshmallow creme. My one question is how long do you think this stuff lasts before it goes bad?
Ahh.. This would go perfect on top of a hot chocolate drink or on top of a cupcake. Yum.. It just made me drool.. Lol :P
Yes, it really would! Yum!! :)
Love this! I could just eat it straight from the jar!!
So cute! I just made rice crispy bars with homemade marshmallows and was wondering if I could cut a step out and use homemade marshmallow cream instead. I might need to try it.
I hope you don’t mind me going on about my vegan ways, but I love this recipe because I think it provides a chance for me to try to create a vegan version. I really miss marshmallow cream and this one looks so good. I’m gonna give it a try and I’ll let you know how it goes! Thanks for the inspiration…as always!
I am totally going to try this! And those chicks are too cute!
Thanks, Deborah. Just beware…it’s hard to stop eating! ;)
Um, so this looks amazingly tasty, but what do you do with it? Just eat it plain?
Hello Adetia – there are a few suggestions at the end of the recipe, but plain is great, too. :) My favorite is over ice cream (it gets chewier), with peanut butter and a drizzle of chocolate sauce. :)
Looks delicious! Does this have to be refrigerated, or can it be stored at room temp? How long does it last?
Hello Monica! Use the same day it’s made, or refrigerate in a covered container for up to 2 weeks.
Sounds and looks like a super fun time!
As many ideas as I have for how to use this, the most appealing is sandwiching it between white bread with peanut butter! :) Can’t help it that I’m nostalgic, haha. Great recipe!