Description
This Homemade Marshmallow Cream is a sweet and fluffy treat perfect for toppings and desserts.
Ingredients
Scale
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 2 large egg whites (Make sure they are at room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until the sugar is dissolved, and bring to a boil.
- While the sugar mixture is cooking, place the egg whites in a mixing bowl. Beat them on medium speed until soft peaks form — about 2-3 minutes.
- Use a candy thermometer to check the temperature of the syrup. Once it reaches 240°F (soft ball stage), quickly remove it from heat.
- Slowly pour the hot syrup into the beaten egg whites while continuing to beat on medium speed. Make sure to pour carefully to avoid cooking the egg whites.
- After all the syrup has been added, increase the speed to high and mix for about 5 minutes, until the mixture is thick, glossy, and cool to the touch.
- Mix in the vanilla extract and salt, beating just until combined.
- Enjoy your Homemade Marshmallow Cream immediately or store in an airtight container for later use!
Notes
- Make sure the egg whites are at room temperature for better volume.
- Store the marshmallow cream in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 30g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg