Momma Reiner's Homemade Marshmallow Cream

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

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

Source: The Martha Stewart Show, December Fall 2007

Makes about 5 cups

Yield

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.

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Reviews

How would you rate this recipe?

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.
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jenniealice1357

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.
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TootyFoody

30 JAN, 2009

is this thick enough for icing?
Reply
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!
Reply
Baker19

14 JUN, 2008

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

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.
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scu

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.
Reply
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.
Reply
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.
Reply
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.
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