About this Recipe
Doesn't the picture of the marshmallow creme just make you want to dip your finger in and scoop up a dollop of this beautiful marshmallow creme. This is really fun to make and watch the transformation and magic of these ingredients blending together to form this fluffy smooth and creamy dessert. Marshmallow creme can be used as the filler in a S'more, in Whoopie pies, as the center of a Swiss cake roll or as a frosting for cupcakes or cakes. Or you can just take a spoonful and just indulge Or, you can use as a dip on a platter with fresh fruit.
1. The most critical part of this recipe is when you add the hot liquid mixture into the beaten egg whites. As it says in the recipe, add only one tablespoon of the hot liquid and beat it in. Add a second tablespoon and beat it into the egg whites. The egg whites will not be warmed up enough that you can add the remaining hot liquid. If you do not do this step slowly and carefully, you could end up scrambling the beaten egg whites.
2. Use a metal spoon when transferring the boiling liquid to the eggs, using a plastic spoon could cause the spoon to melt.
3. You will need a candy or cooking thermometer for this recipe. The liquid must reach 240 degrees F. to have a successful result.
4. You can store this easy marshmallow recipe in a covered bowl and store it in the refrigerator for up to two weeks.
5. Always break the eggs for separating into their own individual bowls. That way if you happen to break a yolk you are not contaminating all the egg whites. If you get even a speck of yolk into the egg whites, don't use that egg white, save it for scrambled eggs and do another one.
6. Egg whites beat better when they are at room temperature. Eggs separate easier when cold from the refrigerator. Once you separate the whites from the yolks, leave the whites to come to room temperature before beating and place the yolks into a bowl with a lid and refrigerate. Enjoy as scrambled eggs.
Makes about 2 cups
3/4 cup granulated sugar (we used organic cane sugar)
1/2 cup light corn syrup
1/4 cup water (we used 1/8 cup water and 1/8 cup concentrated blackcurrent)
1/8 teaspoon salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract
Tools: A candy/oil thermometer
1. Stir together the sugar, corn syrup, water (or water/blackcurrent combination) in a small saucepan and bring up to a boil over high heat. Stir occasionally and boil until the syrup mixture reaches 240 degrees F. on the candy/oil thermometer.
2. Place the egg whites and cream of tartar in a mixing bowl and using an electric mixer beat on medium speed until the egg whites form soft peaks.
Tip: Time this so you will be beating the egg whites while the liquid mixture is boiling as you want to have the egg whites ready when your liquid reaches 240 degrees F. If you have them whipped before the syrup mixture is hot enough, just stop the mixer until the syrup is ready.
3. When the syrup mixture reaches 240 degrees F. shut off the heat.
4. Using a metal tablespoon (not plastic as it could melt it), have the beaters running on your electric mixer on low and slowly drizzle in 1 tablespoon of the hot syrup into the beaten egg whites to warm them.
5. Now drizzle a second tablespoon of hot syrup into the egg whites, beating constantly. If you put too much of the hot syrup too quickly and all at once, the egg whites will scramble from the heat.
6. Now that you have warmed the egg whites, keep the beaters running and slowly drizzle in the remaining hot syrup mixture.
7. Increase the speed to medium high and whip until the marshmallow creme is stiff and glossy. Beat for 7 minutes. Use a timer.
8. Add in the vanilla and beat for 2 more minutes. The mixture becomes a beautiful creamy marshmallow texture.
9. You can use immediately or keep in the refrigerator in an airtight container for up to 2 weeks.
Marshmallow creme is made using egg whites. When you make homemade marshmallows you do not use eggs in the recipe. Marshmallow creme stays soft and creamy where marshmallows you can form into those lovely bite-sized squares. Cream of tartar is one of those magic little baking ingredients that gets called on for certain recipes. The function of cream of tartar with the egg whites is to keep them white and bright and to increase the egg foam volume.
Cream of tartar has a long shelf live up to almost 4 years. Keep it in a sealed container in a pantry where it is dry and dark. Cream of tartar is tartaric acid which is a wine production byproduct. It is the residue left on wine barrels. It basically boosts air bubbles, such as in egg whites you are beating. When you add it to a simple syrup its purpose it to keep the sugar from forming crystals.
What to do if you don't have cream of tartar on hand?
Creme of tartar is not used in all baking recipes so you may find unless you planned ahead, you may not find it in your pantry next to the baking power and baking soda that are used all the time. To make a substitution for adding to the egg whites, add 1/2 a teaspoon of lemon juice for each egg white called for in the recipe. So, for this recipe, you would use 1 teaspoon lemon juice for the 2 egg whites called for.