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Homemade Marshmallow Crème #1
Very similar to store Marshmallow Fluff
Makes: About 2 cups

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla

Combine 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 thermometer.

With a whisk attachment of a stand mixer start whipping the egg whites and cream of tartar to soft peaks on medium speed. Slowly drizzle the syrup into the egg whites at high speed and then whip an additional 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or crème can be refrigerated in an airtight container for up to 2 weeks.

Homemade Marshmallow Crème #2
Thinner than store Marshmallow Fluff – very tasty – great for dipping graham crackers or fruit in
Makes about 2 cups

1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioners’ sugar
2 1/4 teaspoons vanilla

Beat egg white, corn syrup, and salt with the whisk of an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Use immediately or crème can be refrigerated in an airtight container for up to 2 weeks or frozen for 1 month.

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