Fluffy Marshmallow Cream

Total Time:
30 min
Prep:
30 min

Yield:
5 cups

Ingredients
Directions

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.

In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.


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    Not sure what was wrong, I followed the directions as indicated but never really set up right. I got worried when it was almost lukewarm and still to runny to be used like marshmallow creme. So in a panic I found some campfire marshmallows I had and nuked 6 total (2 at a time till I liked texture, probably would be about 12 reg marsh and mixed that in. Then it was much much better. Before that it really did not taste like marshmallow creme, after I added the marsh in was much closer in taste and texture. Also I only added 1 tablespoon of vanilla and it was still way to much vanilla. I used kinda pricey madagascar vanilla so maybe mine was to strong compared to say imatation vanilla. So anyway if your looking for that sticky creme texture pop in some reg marshmallows. Also if you want bright white creme make sure to use clear vanilla.
    I will never buy marshmallow cream again...this is so good!
    My husband LOVES chocolate, so based on Chloechester's review, I added only 1 Tbsp of vanilla, but added 6 Tbsp of unsweetened cocoa powder. I started out w/3 Tbsp, and it didn't change the consistency. When I added the additional 3 Tbsp, it had cooled a littler more, and the consistency became VERY soft. Next time, I will add an additional egg white and a full 1/4 tsp of cream of tartar to get it to be a little stiffer.
    Gorgeous! Thick, glossy and delicious - I made it to use in a recipe, but it's really tasty on its own, as well. I tasted it after adding only 1 TB of vanilla, then added the second TB. I think I'll stick with just 1 TB next time. I'd have a really hard time going back to the plasticky jarred marshmallow creme after this!
    This recipe is not flawed. I followed it exactly, and it is a lovely, creamy, tasty marshmallow creme. The flavor and texture are both far superior to anything that comes in a jar. I made this to use in a recipe that called for marshmallow creme, and it worked beautifully. This recipe made it instantly into my keeper stash. As for the review that said it was flawed, I heat sugar, water, and corn syrup to higher than 246 on a regular basis, and it doesn't make caramel if you use the right proportions. The proportions provided work fine. I also pour syrup that hot into whipped egg whites a lot (I make candy and it doesn't cook them if you are beating the egg whites at the same time. No idea what might have gone wrong, but this recipe is great as written.
    This recipe is seriously flawed. There is no way to get to "246 degrees" on a thermometer heating the sugar and corn syrup without creating a caramel. I have made marshmallows before and never had the experience that I had with this recipe. I really rate this zero stars and consider it a waste of 4 eggs. It made a real mess of my mixer and I should have realized that there is no way to "drizzle" in the super-heated sugar mixture into the egg whites without cooking them.....no matter how slowly you drizzle. I feel that there has to be a typing error in this recipe and can't imagine how the other reviewers followed these directions and ended up with a usable product. What a waste of time!!
    The best marshmallow creme I've ever made, or tasted.
    I've made this a few times now. You need a little confidence and practice with dessert making, but it's not too difficult and super delicious. It's very similar to making marshmallows, but without the gelatin. The whole family loves it and requests it often. It's great on ice cream, but would also make a fun cake filling or cupcake topping.
    My mom wanted a "Hostess Cupcake" for a birthday cake. Well, I wasn't going to go out and buy her a box of Hostess cupcakes for her 60th birthday so I desided to make it myself.
     

     
    I used this recipe to make the creamy center filling using a 10" coffee cake pan. Then I used a 10" top and an 8" bottom all chocolate cake. When it was all put together, it looked like a giant Hostess cupcake. I used the cream as the seam filler for each layer too. She loved it and it was really tasty.
     

     
    The only thing I can suggest is if you are going to use this recipe, make sure you have a digital thermometer. It takes all the guess work out of it. They are more expensive but pay for themselves quickly if you are a cake decorator, like myself. The glass ones are just too unreliable...just ask Alton!
     

     
    Good luck...and happy eats!
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