Homemade Marshmallow Creme

 

**At the end of this post, I will announce the winner of my Ball Canning Giveaway, and talk about a new recipe card format that I'm switching over to.**

Until this Monday, our home is without water. Isn't that exciting? One of our fire sprinklers decided to spring a leak, while my husband was away on his annual camping trip. Luckily, I was able to find the lever to cut off the water. Hence, I'm unable to cook or bake because the sight of unwashed pots, pans and dishes makes me feel out of sorts.
 

So I'm going to share this recipe that I made a while ago. I've been sitting on sharing it with you, because I have several ideas on how to use this marshmallow creme recipe. My busy work, and night classes, have gotten into my way of creating new recipe posts.  It's all good, because you are going to want to make this!

I try to keep a jar of marshmallow creme in my pantry, but sometimes I run out.  Now I know that I can make my own with ingredients that I already have in my home-- egg whites, sugar, corn syrup, water and vanilla. The end result of my efforts yielded a creamy and velvety marshmallow creme.  It was really hard to resist not eating it all-- and that's the truth!

Making homemade marshmallow creme isn't super difficult, though you do need a candy thermometer. This is a kid friendly recipe, in that they will want to eat it by the spoonfuls. But, you want to keep them safely away from the boiling sugar and water mixture.

 

The first step is to beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.

 

On the stove top, combine water, sugar and corn syrup, and give it a good whisk and then cook until boiling.

 This is where a candy thermometer is your best friend. You need to cook this mixture until it reaches the "softball stage" ...

...which is 240 degrees.  Done!

With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes.  Now the "magic" begins!

Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.

 Done!  You just made homemade marshmallow creme!

Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.

TASTING NOTES:  I have no idea how long this will last, because it lasted two days in our home.  My son and I kept pilfering tastes of this, until I announced it was going to be used  to make a marshmallow butter cream frosting-- which turned out to be a bit of a disappointment. It's not the fault of the marshmallow creme, but the frosting recipe that I got from a source I shall not name. I'll work on perfecting that one and share it later on. 

With Thanksgiving not too far away (gasp), I'll make this as an ingredient for our ever popular Sweet Potato Casserole, or to make our favorite S'mores Rice Krispie Treats.  I also plan to make a fruit dip that is one of our favorites-- and I'll share that recipe when I do. 

GIVEAWAY WINNER: The winner of the Jarden Home Brands Ball Canning Giveaway is "Megan's Cooking".  Thanks for entering and please send me an email at foodiewife@gmail.com with your shipping address so that I can send you the goodies to get you started with small batch canning!

If you didn't win, please don't be sad--I have another canning giveaway coming up, that you will love!

My recipe cards:  For years, I've been using "Key Ingredient" Recipe cards. I use their Recipe Reader, to digitally store all of my recipes, and I love it.  However, they've recently made a change that I'm a bit disappointed about.  In order to view and print my recipe cards, from Key Ingredient, you now need to create an account with them.  I don't want my readers to be forced into making that choice, so all future recipe cards will now be via "Cook, Eat, Share".   It will take a very long time for me to convert my 500+ recipes from Key Ingredient to Cook, Eat, Share", so please don't hesitate to email me a foodiewife@gmail.com  if you need help.  I apologize for this, but this is beyond my control.

So, with fingers crossed, here is the recipe card that you can print: