Homemade Marshmallow Cream

Homemade Marshmallow Cream takes about 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 330 calories, 3g of protein, and 0g of fat per serving. This recipe serves 4. For 84 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 3216 people have made this recipe and would make it again. Many people really liked this side dish. A mixture of corn syrup, cream of tartar, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by A Farm Girls Dabbles. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Homemade Marshmallow Fluff, Homemade Marshmallow Creme, and Homemade Marshmallow Pops.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan, combine water, corn syrup, and 2/3 cup sugar. Place over medium-high heat and cook until boiling. Cook, stirring, until mixture reaches 240° on a candy thermometer. Immediately remove from heat. While the saucepan on the stove top is cooking, beat the egg whites. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in remaining 2 tablespoons sugar. Beat until soft peaks form. Let sit until saucepan ingredients are ready.With the mixer on low speed, drizzle the hot syrup from the saucepan very slowly into the egg whites mixture. Increase mixer speed to high and continue beating for about 7 to 9 minutes, until mixture is stiff and glossy. Add vanilla and beat on high just a bit more to combine completely. Use in your favorite frosting, as a cookie sandwich spread, or over scoops of ice cream!

 

Step by step:

1. In a small saucepan, combine water, corn syrup, and 2/3 cup sugar.

2. Place over medium-high heat and cook until boiling. Cook, stirring, until mixture reaches 240° on a candy thermometer. Immediately remove from heat. While the saucepan on the stove top is cooking, beat the egg whites. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in remaining 2 tablespoons sugar. Beat until soft peaks form.

3. Let sit until saucepan ingredients are ready.With the mixer on low speed, drizzle the hot syrup from the saucepan very slowly into the egg whites mixture. Increase mixer speed to high and continue beating for about 7 to 9 minutes, until mixture is stiff and glossy.

4. Add vanilla and beat on high just a bit more to combine completely. Use in your favorite frosting, as a cookie sandwich spread, or over scoops of ice cream!

Nutrition Information:

covered percent of daily need