Homemade Marshmallow Crème

Vegetarian
Gluten Free
Dairy Free
Homemade Marshmallow Crème
30 min.
10
111kcal

Suggestions


Indulge your sweet tooth with this delightful Homemade Marshmallow Crème, a versatile treat that is sure to elevate your desserts! Perfect for those who follow a vegetarian, gluten-free, and dairy-free lifestyle, this recipe is not only easy to make but also incredibly satisfying. In just 30 minutes, you can whip up a fluffy, glossy marshmallow crème that will impress your family and friends.

This light and airy concoction is a fantastic addition to a variety of dishes. Use it as a topping for cakes, cupcakes, or even hot chocolate, or simply enjoy it by the spoonful! With only 111 calories per serving, you can indulge without the guilt. The combination of light corn syrup, granulated sugar, and pure vanilla extract creates a sweet flavor that is both comforting and nostalgic.

Whether you're hosting a gathering or just looking to treat yourself, this marshmallow crème is a must-try. The process of whipping the egg whites to soft peaks and slowly incorporating the hot syrup is not only a fun kitchen activity but also a great way to impress your guests with your culinary skills. So gather your ingredients and equipment, and get ready to create a deliciously fluffy marshmallow crème that will leave everyone wanting more!

Ingredients

  • 0.5 cup plus light
  • 0.3 teaspoon cream of tartar 
  • large egg whites at room temperature
  • 0.8 cup granulated sugar 
  • 0.1 teaspoon salt fine
  • 1.5 teaspoons vanilla extract pure
  • 0.3 cup water 

Equipment

  • bowl
  • sauce pan
  • whisk
  • kitchen thermometer
  • stand mixer

Directions

  1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
  2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes.
  3. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

Nutrition Facts

Calories111kcal
Protein2.47%
Fat0.72%
Carbs96.81%

Properties

Glycemic Index
8.91
Glycemic Load
12.96
Inflammation Score
1
Nutrition Score
0.32652173806792%

Nutrients percent of daily need

Calories:111.36kcal
5.57%
Fat:0.09g
0.14%
Saturated Fat:0g
0%
Carbohydrates:28.2g
9.4%
Net Carbohydrates:28.2g
10.26%
Sugar:28.19g
31.32%
Cholesterol:0mg
0%
Sodium:51.13mg
2.22%
Alcohol:0.21g
100%
Alcohol %:0.58%
100%
Protein:0.72g
1.44%
Selenium:1.53µg
2.19%
Vitamin B2:0.03mg
1.91%
Source:Chow