Homemade Marshmallow Cream

Marshmallow cream is not something that I regularly keep in stock except for two reasons: Fruit Dip and Fudge. While there is always something slightly convenient about just buying something instead of making it, I was pleasantly surprised the first time I made it. It’s not hard, and frankly I would choose to use the handmade every time just to avoid getting the blasted marshmallow cream out of the ridiculous plastic container it comes in. I mean, really, do they have to make the top smaller than the rest of the jar? Can’t you help a girl out? Plus, with the leftover marshmallow cream after making fruit dip, I found additional wonderful ways to use marshmallow cream (surprise, surprise!): ice cream topping, graham cracker shmear, hot chocolate mix-in, coffee mix-in, stir-in for brownies, and sandwich cookie filling.

Trust me on this one: make the marshmallow cream yourself. It’s super easy, tasty, and doesn’t include artificial flavors or dyes!

~ Theresa

What you need:

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Ingredients

  • 2/3 c. water plus 1/2 c. water
  • 1 package of unflavored gelatin (1/4 oz.)
  • 1/2 c. sugar
  • 3/4 c. light corn syrup
  • 1/4 t. salt
  • 1 t. vanilla extract (store-bought or homemade)

Equipment

  • stand mixer fitted with a whisk attachment
  • medium saucepan
  • kitchen/candy thermometer
  • spatula

Time: 20 minutes

Freezable: While formed marshmallows are freezable, the marshmallow cream loses its consistency after being frozen.

Serves: Makes about 24 oz.

Multiplying the recipe: I would mix batches separately so that there is enough space in the mixer bowl for it to whip up nicely.

Homemade Marshmallow Cream:

Pour 2/3 c. water in the bowl of a stand mixer. Sprinkle gelatin over the water. Let sit for about 5 minutes.

Meanwhile, combine 1/2 c. water, sugar, corn syrup, and salt in a medium saucepan with a candy thermometer attached. Heat over medium-high heat (unstirred) until it reaches 245-250F.

Turn the mixer (with gelatin inside) on low and very carefully pour the hot syrup solution into the mixer bowl. Add the vanilla. Increase the speed to high and beat for about 15 minutes until the mixture becomes very thick, white, and shiny. Helpful tip: drape a clean kitchen towel over your mixer to avoid unwanted hot splashes out of your mixer bowl while it is on high. While it hasn’t ever happened to me, I’d rather it not!

If you are using the marshmallow cream in a recipe, it can be used immediately. Whatever you are not using right away can be stored in a mason jar and kept in the refrigerator for several months. Remember: this is sticky stuff! Use a sturdy spatula and try to scrape as much as possible directly into the jar!

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