How to make marshmallow creme

Written by amy marie
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How to make marshmallow creme
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Marshmallow creme, the most important ingredient in a classic fluffernutter sandwich, is a sweet, snow-white, spreadable confection that has been made in American kitchens since the late 1800s. Originally sold door-to-door by Archibald Query in 1917, candy making partners H. Allen Durkee and Fred L. Mower bought the recipe from Query for £325 in 1920. Durkee and Mower renamed the product Toot Sweet Marshmallow Fluff and grew the business into a large commercial enterprise.

Skill level:
Moderately Challenging

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Things you need

  • Electric mixer with a whisk beater
  • Candy thermometer
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1/3 cup water
  • 3/4 cup light corn syrup
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

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Instructions

  1. 1

    Put the egg whites and cream of tartar into a large mixing bowl. Attach the whisk beater to your electric mixer. Beat until frothy. Sprinkle 2 tablespoons of sugar over the mixture while continuing to beat until soft peaks form.

  2. 2

    Combine water, corn syrup and 2/3 cup sugar in a small saucepan. Turn heat to medium and bring the mixture to a boil. Continue cooking, stirring constantly, until the sugar mixture reaches the firm-ball stage. Use your candy thermometer to test the temperature; at the firm-ball stage it will be between 118 and 121 degrees C. Remove the saucepan from the heat.

  3. 3

    Turn on the mixer and start beating the egg white mixture at low speed while slowly drizzling in the hot sugar syrup. After all the syrup has been added, turn the mixer to high speed and beat for 5 minutes. Add the vanilla extract and continue beating for another minute or two, until the mixture reaches your preferred consistency.

Tips and warnings

  • If you do not have a candy thermometer, use the cold water candy test. To test for the firm-ball stage, use a spoon to drop a bit of syrup into a container filled with cold water. Remove the ball from the water. At the firm-ball stage, the ball will retain its shape but still be soft enough to become flat when you squeeze it between your fingers.
  • Use homemade marshmallow creme in fudge or rice krispy treats, as a cake filling or ice cream topping as well as in peanut butter and marshmallow creme sandwiches.
  • Be very careful when handling the hot sugar syrup; if you spill it on yourself, you will be severely burnt.

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