Momma Reiner's Homemade Marshmallow Cream

37 Ratings
  • 5 8
  • 4 13
  • 3 9
  • 2 4
  • 1 2

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

The Martha Stewart Show, December Fall 2007, The Martha Stewart Show, December Fall 2007

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Recipe Summary

Yield:
Makes about 5 cups
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Ingredients

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.

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  • 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.

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Reviews (16)

37 Ratings
  • 5 8
  • 4 13
  • 3 9
  • 2 4
  • 1 2
Martha Stewart Member
12/27/2012
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.
Martha Stewart Member
12/15/2011
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.
Martha Stewart Member
01/30/2009
is this thick enough for icing?
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Martha Stewart Member
12/11/2008
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!
Martha Stewart Member
06/14/2008
what about the two 2/3 of sugar? how much sugar should i use?
Martha Stewart Member
01/06/2008
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.
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Martha Stewart Member
01/02/2008
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.
Martha Stewart Member
12/24/2007
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.
Martha Stewart Member
12/21/2007
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.
Martha Stewart Member
12/15/2007
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.
Martha Stewart Member
12/10/2007
I used powdered egg whites - turned out great!
Martha Stewart Member
12/10/2007
How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.
Martha Stewart Member
12/10/2007
How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.
Martha Stewart Member
12/07/2007
Does anyone know if the leftovers need to be refrigerated or can it be stored at room temperature?
Martha Stewart Member
12/07/2007
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.
Martha Stewart Member
12/06/2007
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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