Homemade Marshmallow Cream
Indulge your sweet tooth with this luscious Homemade Marshmallow Cream, a silky-smooth, marshmallow-inspired spread that’s perfect for elevating your desserts or adding a dollop of sweetness to your favorite treats. Made from simple pantry staples like granulated sugar, light corn syrup, and egg whites, this recipe delivers a light and fluffy texture with a glossy finish that rivals any store-bought version. The secret lies in carefully whipping egg whites into soft peaks and then gently folding in a hot sugar syrup, creating a stable yet airy mixture. Enhanced with a touch of vanilla extract for a warm, aromatic flavor, this versatile marshmallow cream is ideal for spreading, frosting, or dunking. With just 25 minutes from start to finish, this homemade confection will become your go-to for everything from s’mores to cupcakes. Store it in the fridge for up to two weeks and enjoy its sweet magic whenever you please!
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Ingredients
- 200 grams Granulated sugar
- 120 milliliters Light corn syrup
- 60 milliliters Water
- 2 large Egg whites
- 0.5 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
Directions
Step 1
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine.
Step 2
Place the saucepan over medium heat and heat the mixture until it reaches 240°F (116°C) on a candy thermometer. Avoid stirring during this process to prevent crystallization.
Step 3
While the sugar syrup is reaching the correct temperature, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form.
Step 4
Once the sugar syrup reaches 240°F (116°C), remove it from the heat.
Step 5
With the stand mixer running on low speed, carefully and slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Be cautious to avoid splattering.
Step 6
Increase the mixer speed to high and whisk the mixture for 6-8 minutes, or until it becomes thick, glossy, and cooled to room temperature.
Step 7
Add the vanilla extract and continue whisking for an additional 30 seconds to combine.
Step 8
Transfer the marshmallow cream to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | 454.3 grams (454.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1160 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 6% |
| Total Carbohydrate 293.10g | 107% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 291.10g | |
| Protein 7.10g | 14% |
| Vitamin D 0IU | 0% |
| Calcium 9mg | 1% |
| Iron 0mg | 1% |
| Potassium 364mg | 8% |
Source of Calories