ChefDave Marshmallow Creme recipe is that ho so wonderful fluffy Creme between those whoopee pies. This is a fairly easy recipe to make, based on a cooked sugar meringue. Marshmallow Creme is similar to marshmallows but there is a slight difference. Marshmallows are made with whipped gelatin, when cool the cut marshmallows will hold it’s shape. But Marshmallow Creme is made with cooked sugar whipped into egg whites. This produces a wonderful light fluffy Creme that stays somewhat pliable.
Placing the fluffy Creme between two soft cookies is one of may childhood favorites. So my thoughts come to mind, mixing things it up a little, playing off cake balls concept. Why not crush cookies and bind it all together with the homemade Marshmallow Creme recipe. Scooping them into balls and coating with chocolate. The possibilities are so many. Nutter Butter Truffles made with crushed Nutter Butter Cookies and Marshmallow Creme, dipped in white chocolate. What about Red Velvet Cookie Truffles made with Red Velvet Oreo Cookies and Marshmallow Creme, then dipped in white chocolate. OMG a cookies and cream Truffles made with crushed Oreos and Marshmallow Creme, dipped in Milk Chocolate.
We’re on a roll now, another classic from childhood is homemade chocolate fudge. Mom and I made fudge with evaporated milk, semi sweet chocolate, using lots butter and sugar and adding store brand Marshmallow Creme. The memories of each Christmas making candies and cookies with Mom.
Here is perfect recipe to bring back those classics and turn them into new wonders. Opening up the doors to endless possibilities, letting your creative work flourish.
| Servings | Prep Time |
| 3 pints | 10 minutes |
| Cook Time |
| 20 minutes |
|
|
|
|
Marshmallow Creme Recipe that makes most fluffy creme for those whoopie pies, chocolates and fudge recipes. Easy better tasting recipe that beats store brands.
|
- 6 tbsp water
- 3/4 cup sugar
- 3/4 cup corn syrup
- 1/4 tsp xanthan gum optional, acts as a stabilizer
- 3 large egg whites room temperature
- 1/2 tsp cream of tarter
- 1 tbsp vanilla extract
- 1. Cook sugar, corn syrup, water and xanthan gum in 4 quart sauce pot. Stirring often, and brushing sides with water using pastry brush to prevent sugar crystals from forming. Cook sugar mixture to 240°f. Pull off range.
- 2. When cooked sugar reaches 230°f start beating egg whites in stand mixer with whisk attachment on high speed. At the point of eggs white reach foamy stage add cream of tarter. Continue beating to soft peak stage.
- 3. Add cooked 240°f sugar in steady stream while egg whites are beating on high speed. Continue beating on high speed for 5 minutes until marshmallow creme constancy is achieved.
- 4. Store the marshmallow creme in pint or quart mason jars. Secure with lid and ring, label and date each jar.
- Label Jars
The marshmallow creme is good for months refrigerated.
Hits: 528
Thanks Chef, Pastry Chef here in New Zealand looking to make this for Ex-pat American’s. Can I confirm the Tablespoon measurement used in the recipe is the US Imperial 14.8ml, as the water quantity does not alter when recipe is changed to Metric. We have a 20ml Tablespoon here, so want to ensure correct ratios. Thank you.
Paula I went into options and converted as many ingredients to grams. I left smaller measures still in teaspoons it’s too small for my scales to measure. I realize as Pastry Chef you like to measure everything in grams if possible. In USA many home bakes and cooks just didn’t convert to Metric. So hopefully this will help you. Just check Marshmallow Creme Recipe again it should be corrected. Thanks