Marshmallow Creme

Printed from: www.grandmotherskitchen.net

Ingredients

Makes about 2 cups

Marshmallow Creme

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

Directions

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.

Enjoy!

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