Homemade Marshmallow Creme
There are only 5 ingredients (including water!) in this simple recipe for homemade marshmallow creme, the soft, spreadable fluff. So easy!
Yield: 3 cups marshmallow creme
Equipment
- Stand mixer fitted with whisk attachment or handheld mixer
- Instant-read candy thermometer
Ingredients
- 2 (50 g) (50 g) egg whites at room temperature
- 1 ¼ cups (250 g) (250 g) granulated sugar
- ½ cup (4 fluid ounces) (4 fluid ounces) water
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip the egg whites until they form soft peaks.
- In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together. Cook the mixture, undisturbed, over medium-high heat until it reaches the softball stage (240°F on an instant-read candy thermometer).
- Remove the cooked sugar from the heat and allow it cool for five minutes
- Pour the cooked sugar mixture carefully down the side of the mixer bowl, with the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).
- Increase the mixer to high speed and beat until the mixture thickens considerably, becomes glossy, and mostly stiff peaks begin to form (about 5 minutes).
- Place the marshmallow creme in a sealed container and store in the refrigerator. After about 4 days in the refrigerator, the sugar in the mixture will begin to crystallize.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
