Marshmallow Creme Recipe

Granulated sugar: Provides the sweetness and structure for the marshmallow creme.

Light corn syrup: Prevents crystallization and ensures a smooth, creamy texture.

Water: Helps dissolve the sugar and corn syrup.

Egg whites: Whipped to create the fluffy, airy texture of the marshmallow creme.

Cream of tartar: Stabilizes the egg whites and helps them hold their shape.

Vanilla extract: Adds a rich, aromatic flavor to the marshmallow creme.

When incorporating the hot syrup into the egg whites, make sure to pour it in a thin, steady stream. This ensures that the egg whites cook gradually and evenly, preventing them from scrambling. Keep the mixer running at medium speed to maintain a consistent texture and achieve those perfect stiff peaks.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• granulated sugar - Substitute with honey: Honey is a natural sweetener and can add a unique flavor profile, though it may alter the texture slightly.

• light corn syrup - Substitute with maple syrup: Maple syrup is a natural sweetener and provides a rich, distinct flavor.

• light corn syrup - Substitute with agave nectar: Agave nectar is a natural sweetener that is less viscous and has a mild flavor.

• water - Substitute with milk: Milk can add a richer texture and slight creaminess to the mixture.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the properties of egg whites and is suitable for vegans.

• egg whites - Substitute with meringue powder: Meringue powder can be reconstituted with water and used as a convenient alternative to fresh egg whites.

• cream of tartar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to stabilize the egg whites.

• cream of tartar - Substitute with white vinegar: White vinegar can also provide the acidity needed to stabilize the egg whites.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile.

• vanilla extract - Substitute with maple extract: Maple extract can provide a unique and rich flavor alternative to vanilla.

• To store your marshmallow creme, transfer it to an airtight container. Ensure the container is clean and dry to prevent any contamination.
• Keep the container in a cool, dry place at room temperature. The marshmallow creme can be stored this way for up to two weeks.
• For longer storage, place the airtight container in the refrigerator. This will extend the shelf life to about a month. Before using, let it sit at room temperature for a bit to soften.
• If you wish to freeze the marshmallow creme, spoon it into a freezer-safe container, leaving some space at the top as it may expand. Seal the container tightly.
• Label the container with the date to keep track of its freshness. The marshmallow creme can be frozen for up to three months.
• When ready to use, thaw the marshmallow creme in the refrigerator overnight. Once thawed, give it a good stir to restore its creamy consistency.
• Avoid refreezing the marshmallow creme after it has been thawed, as this can affect its texture and flavor.
• For best results, always use clean utensils when scooping out the marshmallow creme to prevent introducing any bacteria or moisture that could spoil it.

• Microwave Method: Place the marshmallow creme in a microwave-safe bowl. Heat on medium power in 10-second intervals, stirring in between, until it reaches the desired consistency. Be cautious not to overheat, as it can become too runny.

• Double Boiler Method: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water. Add the marshmallow creme to the bowl and stir continuously until it softens and becomes smooth.

• Stovetop Method: Transfer the marshmallow creme to a small saucepan. Heat over low heat, stirring constantly, until it reaches the desired consistency. This method provides more control over the reheating process and helps prevent scorching.

• Warm Water Bath Method: Place the container of marshmallow creme in a bowl of warm water. Let it sit for a few minutes, occasionally stirring, until it softens. This gentle method is ideal for preserving the texture and flavor.

• Oven Method: Preheat your oven to 200°F (93°C). Spread the marshmallow creme in a thin layer on a baking sheet lined with parchment paper. Heat for 5-10 minutes, checking frequently, until it becomes soft and pliable. This method is perfect for larger quantities.

• Saucepan: Used to combine and heat the sugar, corn syrup, and water mixture until it comes to a boil.

• Mixing bowl: Used to beat the egg whites and cream of tartar until soft peaks form.

• Electric mixer: Essential for beating the egg whites and incorporating the hot syrup to achieve stiff, glossy peaks.

• Spatula: Handy for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Candy thermometer: Useful for monitoring the temperature of the sugar syrup to ensure it reaches the correct stage.

• Measuring cups: Used to accurately measure out the sugar, corn syrup, and water.

• Measuring spoons: Used to measure the cream of tartar and vanilla extract.

• Airtight container: Necessary for storing the marshmallow creme if not used immediately.

Prepare ingredients in advance: Measure out sugar, corn syrup, and water before starting. Separate egg whites and let them reach room temperature.

Use a stand mixer: A stand mixer can save time and effort when beating egg whites and incorporating the hot syrup.

Monitor syrup temperature: Use a candy thermometer to ensure the syrup reaches the correct temperature quickly, reducing guesswork.

Clean as you go: Cleaning utensils and bowls immediately after use will save time and keep your workspace organized.

Store properly: Store any leftover marshmallow creme in an airtight container to maintain freshness and save time on future uses.