Momma Reiner's Homemade Marshmallow Cream
- Comments()
The Martha Stewart Show, December Fall 2007
- Yield Makes about 5 cups
Add to Shopping List
Ingredients
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup plus 2 tablespoons sugar
- 3/4 cup light corn syrup
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
Directions
- In the bowl of an electric mixer fitted with the whisk attachment, 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.
- In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
- With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
Recipe Reviews
More from Food
New From Our Blogs
-
today's recipe: Chicken with Artichokes and Angel Hair
Everyday Food Blog, May 15, 2012 -
today's recipe: Chicken Cutlets with Herb Butter
Everyday Food Blog, May 14, 2012 -
today's recipe: fish with mango relish
Everyday Food Blog, May 14, 2012 -
cocktail o'clock: hibiscus cooler
Everyday Food Blog, May 11, 2012 -
today's recipe: Baked Penne with Chicken and Sun-Dried Tomatoes
Everyday Food Blog, May 11, 2012
This is really good stuff. I didn't have light corn syrup on hand, so I used dark and didn't notice a difference except for a bit of a color to the finished product. After a taste test, my mother said she couldn't tell it from the stuff from the store. Yum.
is this thick enough for icing?
I think the second 2/3 of a cup of sugar is a typo. I've made this several times and my family loves it!
what about the two 2/3 of sugar? how much sugar should i use?
MY HUSBAND DECIDED TO MAKE THIS, OH SO GOOD, I JUST MAY INSIST HE MAKES ALL THE CHRISTMAS GOODIES. WE ALL LOVED THE MARSHMALLOW CREAM, I SAVED WHAT WAS LEFT AND WE USE IT AS TOPPING FOR ICE CREAM AND CHOCOLATE DRINKS.
THIS RECIPE IS FOR MARSHMALLOW CREAM NOT FUDGE, GET YOUR RECIPES STRAIGHT BENG....
IT TURNED OUT GREAT, JUST ALWAYS FOLLOW THE RECIPE TO THE EXACT.
The fudge recipe here does NOT work. It would not coat the marshmallows after the first 3 at all. Total mess!!! The marshmallows rocked though. Next time I'll just use my standard fudge recipe. Momma Reiners fudge recipe is going into the trash.
To a previous comment: This is marshmallow creme and doesn't need a pan because it doesn't set up. Just put into a jar like the store-bought and spoon out as needed. By the way, one jar store-bought is 7 oz. or 2 1/4 c. called for in the fudge recipe so you don't need to make your own as the difference won't be noticed in the fudge. You will need a pan (as well as gelatin) for the marshmallow recipe because they need to set up overnight for cutting.
I used a 9X13 pan for the recipe for marshmallows without tartar (with gelatin in place of the tartar) and they turned out great. Really thick.
I used powdered egg whites - turned out great!
How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.
How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.
Does anyone know if the leftovers need to be refrigerated or can it be stored at room temperature?
I use the egg whites that come in a carton because they are pasteurized. If you don't have any of those on hand, raw egg whites would still be safe because the hot syrup is well above the temperature needed to kill any harmful bacteria.
Is it safe to use raw egg whites or do the egg whites reach a safe temperature when adding the hot syrup?
Thanks!