Self-made Marshmallow Cream
Whipping up homemade marshmallow cream isn't all about store-bought jars, as Shauna Sever, author of the incredible book Marshmallow Madness! Dozens of Puffalicious Recipes, demonstrates in this CHOW Tip video. To create this delectable treat, simply pour hot sugar syrup into egg whites and whisk until you achieve a fluffy, stretchy, gooey consistency. This cream is fantastic on a peanut butter sandwich, Fluffernutter style; spread between two cookies; or lavished on top of dark chocolate ice cream.
A must-have piece of equipment for this recipe is a trusty candy/fat thermometer, essential for an accurate read on the syrup's temperature.
- Yield: Approximately 2 1/2 cups
- Difficulty: Easy peasy
- Total: Just 30 marvelous minutes
Ingredients (7):- 3/4 cup granulated sugar- 1/2 cup light corn syrup- 1/4 cup water- 1/8 teaspoon fine salt- 2 large egg whites, warmed to room temperature- 1/4 teaspoon cream of tartar- 1 1/2 teaspoons pure vanilla extract
Instructions
- In a small saucepan over high heat, stir together the sugar, corn syrup, water, and salt until it boils, occasionally stirring. Aim to reach 240°F on your candy/fat thermometer.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar to soft peaks on medium speed. Try to get the egg whites whipped and ready, waiting for your syrup to be drizzled in. If the egg whites start moving faster than your syrup, simply pause the mixer until the syrup is ready.
- When the syrup reaches 240°F, reduce the mixer speed to low and slowly begin drizzling about 2 tablespoons of syrup into the egg whites to warm them. Avoid pouring too much syrup at once or your whites might scramble. Slowly drizzle in the rest of the syrup, then increase the speed to medium high and continue whipping until the marshmallow cream is stiff and glossy (around 7 minutes). Add in the vanilla and whisk for another 2 minutes. Use immediately or refrigerate in an airtight container for up to 2 weeks.
Insights:
Traditional marshmallow creme recipes utilize honey or maple syrup, but you can also experiment with agave syrup if you fancy. To achieve the creamy consistency of store-bought marshmallow cream, use 1 tablespoon less gelatin than standard marshmallow recipes.
Here's a DIY marshmallow creme recipe inspired by homemade marshmallows:
Ingredients:- 1 cup honey or maple syrup- 1/2 cup water- 2 tablespoons gelatin (use less than normal to create a creamier consistency)- 1 teaspoon vanilla extract (optional)
Instructions:1. Soften the gelatin in 1/2 cup cold water in your stand mixer bowl for about 5 minutes.2. In a medium saucepan over medium-high heat, combine the honey/maple syrup and remaining 1/2 cup of water. Monitor the temperature using a candy thermometer, aiming for around 235°F to 240°F.3. With the mixer on low, pour the hot syrup into the gelatin mixture. Be cautious not to splash, as the mixture can be hot and sticky.4. Increase the mixer speed to medium-high and beat for 5-7 minutes or until the mixture forms soft, airy peaks. Add the vanilla if desired during the last minute of mixing.5. Transfer the marshmallow cream to a greased bowl or piping bag and use it promptly. Store any leftovers in an airtight container in the refrigerator for up to a week. Note that homemade marshmallow cream is best enjoyed fresh.
Tips:
- Precise temperature control is crucial for the perfect cream; if you don't have a thermometer, use cold water to test the consistency. A small amount dropped into water should form a soft, flexible ball that flattens slightly when removed.
- If necessary, you can adjust the thickness of your cream by adding water or more gelatin (dissolved in water) to thin or thicken it, respectively. Enjoy your homemade marshmallow cream on your favorite desserts!
- Ensure your standing mixer is equipped with a candy thermometer to accurately measure the syrup's temperature during the process.
- For a more creamy consistency, use 1 tablespoon less gelatin than traditional marshmallow recipes for homemade marshmallow cream.
- Store the homemade marshmallow cream in an airtight container at home for up to 2 weeks, as detailed in your creditline from the Marshmallow Madness! Dozens of Puffalicious Recipes book.
