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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Recipe Information
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
Instructions
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine.
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.
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.
Once the sugar syrup reaches 240°F (116°C), remove it from the heat.
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.
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.
Add the vanilla extract and continue whisking for an additional 30 seconds to combine.
Transfer the marshmallow cream to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 291.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
