Homemade Marshmallow Creme

May 12, 2015

So, here’s the thing: This marshmallow creme is not organic. It is not made with particularly wholesome ingredients. In fact, it isn’t even made with unrefined sugar. On the contrary, it’s made with the one of the most refined sugars available to home cooks. But it’s a tasty special treat that contains no chemicals or artificial additives. The store bought kinds can’t say that so, if you’re going to make anything from scratch, it’s this.

You buying my argument? I hope so, because this is so fun to make and even more fun to eat.

Homemade Marshmallow Creme recipe | One Hungry Mama

There are certain aspects of having been raised by a health nut in the 1970’s, with it’s boom of macrame and patchouli cloud health food stores, that completely backfired. One bit of evidence is my love of marshmallow creme. I have no explanation or excuse, I just love it. Unapologetically, even. Even so, I admit that I never buy the store-bought stuff. With kids, now, it just doesn’t seem worth it. Unless, of course, it’s homemade.

Even though this recipe is only sugar with vanilla and just enough egg white to hold it together, homemade marshmallow creme is a perfectly acceptable treat in my house.

In yours, too? Consider it.

Check out the video to find out how to make this dreamy spread and also to learn a little something about light corn syrup, an ingredient called for in this recipe that might give you pause. (Hint: It’s different than high-fructose corn syrup, but there’s still stuff you should know.)

Marshmallow Creme
(Can be shared with kids 24+ mos)*
Makes 4 cups

½ cup light corn syrup
½ cup granulated sugar
¼ cup water
2 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
¾ teaspoon pure vanilla extract

1. Add corn syrup, sugar, and water to a saucepan set over medium heat. Cook until the corn syrup and sugar dissolve and the mixture reaches 140 degrees, about 4-5 minutes.

2. In the meantime, add egg whites, salt, and cream of tartar to a medium bowl and, using an electric mixer, beat them to soft peaks about, 2 minutes.

3. Pour the corn syrup mixture into the egg whites in a very slow steady stream, beating with an electric mixer the entire time. Continue beating until the mixture becomes stiff and glossy, about 7 minutes.

4. Add vanilla extract and beat another minute. Serve immediately or scoop into a sealable container and store in the refrigerator for up to 1 week.

*Note: Even though there is nothing in this that is unsafe for younger eaters, I recommend this starting at 24 months due to the high sugar content (which is the entirety of the content!). No matter how old your eaters, consider small, age-appropraite portions, even for us adults. How else can I say again that this is basically sugar.

2 Responses

  1. Clique aqui says:

    Wow, delicius!!

  2. brycee says:

    hi, I have a quick question about the marshmallow creme recipe. Do you think it is safe for pregnant women (since I am not sure if the egg whites are cooked)? Asking for myself 🙂 It looks yummmy and I have been craving a smoreslike dessert.

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