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Momma Reiner's Homemade Marshmallow Cream

This recipe for homemade marshmallow cream is from Kimberly Rainer of Momma Reiner's Fudge.

  • Yield: Makes about 5 cups
Momma Reiner's Homemade Marshmallow Cream

Source: The Martha Stewart Show, December Fall 2007

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

  1. 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.

  2. 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.

  3. 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.

Reviews (16)

  • a111 27 Dec, 2012

    The marshmallow creme came out perfectly. (The second 2/3 c sugar is a typo). I made the 'momma reiners fudge' (same as the old 'fantasy fudge' recipe)doubled the fudge recipe. ( this is enough for 2 batches of fudge). I used 12 oz evaporated milk in fudge recipe instead of 10oz. The recipe calls for 5oz ea batch... I used 2 8x8 pans, buttered. Next time I will definitely line pans with something for better removal. The fudge set up beautifully, and is fantastic.

  • jenniealice 15 Dec, 2011

    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.

  • TootyFoody 30 Jan, 2009

    is this thick enough for icing?

  • lauriedart 11 Dec, 2008

    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!

  • Baker19 14 Jun, 2008

    what about the two 2/3 of sugar? how much sugar should i use?

  • mmsrjs 6 Jan, 2008

    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.

  • mmsrjs 2 Jan, 2008

    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.

  • BenGeorge 24 Dec, 2007

    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.

  • richardfurlough 21 Dec, 2007

    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.

  • audravanvliet 15 Dec, 2007

    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.

  • myjs 10 Dec, 2007

    I used powdered egg whites - turned out great!

  • afreitas224 10 Dec, 2007

    How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.

  • afreitas224 10 Dec, 2007

    How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.

  • cc_1515 7 Dec, 2007

    Does anyone know if the leftovers need to be refrigerated or can it be stored at room temperature?

  • meghmeg 7 Dec, 2007

    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.

  • cad2985 6 Dec, 2007

    Is it safe to use raw egg whites or do the egg whites reach a safe temperature when adding the hot syrup?
    Thanks!

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