Store-bought marshmallow creme, a perennial childhood favorite, typically contains artificial color and flavor. Homemade versions such as this one adapted from Marshmallow Madness! author Shauna Sever's recipe depend on the natural ingredients found in classic marshmallows. Use homemade marshmallow creme to frost decadent cakes or make a fluffernutter sandwich -- or simply store it in a mason jar to eat from whenever you want.
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 vanilla bean
- 1/8 teaspoon salt
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
Combine the sugar, corn syrup, water and salt in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot. Heat the mixture over medium-high heat until it comes to a boil. Remove the saucepan from heat and allow the syrup to steep for 30 minutes.
Strain the liquid and return it to the saucepan. Reheat the syrup over medium-high heat until it reaches a boil. Continue stirring every 30 seconds until the temperature of the syrup reaches 240 Fahrenheit on a candy thermometer.
Whisk the egg whites and the cream of tartar on medium speed until soft peaks form. If the soft peaks form before the syrup reaches 240 F, pause the mixer until the syrup is done.
Reduce the mixer speed to low and slowly drizzle 2 tablespoons of hot syrup into the egg whites to temper the eggs, or raise their temperature closer to that of the hot syrup.
Add the rest of the syrup, slowly, and increase the mixer speed to medium high. Whisk the eggs until you see stiff, glossy peaks, about 7 to 8 minutes.
Add the vanilla extract and continue whisking for another minute or two.
Store the homemade marshmallow creme for up to two weeks in an airtight container in the refrigerator.
Add the hot syrup slowly or you may accidentally scramble your eggs or even burn yourself.
Hold the mixer's whisk upside down; if the egg whites stick straight out and don't slip off, they're ready.