Make Your Own Marshmallow Creme

November 23, 2007

 

Flickr Photo Credit: Aidantmorgan

I got this one at a recipe swap I hosted a few years back, and admit to not having had a chance to try it out yet. However, I wanted to have it up on the blog and documented so I could access it while away from home if I wanted to (travel, family visits). I’ve seen some great fruit dips done over the years with marshmallow creme as one of the main ingredients, and am in hopes to try this one out soon. If anyone out there has any input or the inside scoop on a super slammin’ marshmallow creme recipe, by all means, post away so the rest of us can benefit.

3 egg white, 2 cups light corn syrup, 1/2 tsp salt, 2 cups sifted confectioners’ sugar, 1 tbsp vanilla extract. In a large mixing bowl, put the egg whites, salt and corn syrup. Beat until thick or for about 10 minutes. Add confectioners’ sugar at low speed. Then add vanilla extract and continue to beat until well blended. The recipe states that this should make about 2 quarts. From everything I’ve read and heard over the years, homemade marshmallow creme needs to be kept in the fridge. If anyone knows anything additional or different, I’d love to hear about it.