Marshmallow cream certainly brings me back to being a kid. Everything seemed to taste even better if marshmallow cream was involved! Did you enjoy this American sugar confectionery back in the day as well? Or maybe you still do. Don't worry, no judgement :) This marshmallow-like spread is hard to resist, especially when you make it yourself. This homemade version bypasses the corn syrup and honey is used as a replacement.
Marshmallow cream can be used in baking as well as snacking. It can be something as simple as spreading some on your favorite bread and pairing it with some nut or seed butter. Like cashew butter- one of my favorites! Another fun way to use this cream to to create some S'mores!
The ingredients needed are fairly basic. The only tool you will need that you may not have is a candy thermometer. This is important so you can get the mixture at just the right temperature to create a proper cream. They are an inexpensive tool that comes in handy in the kitchen.
So enjoy this delicious marshmallow cream on your favorite snacks or treats! There are so many creative ways to use it.
3 egg whites
1/2 tsp cream of tartar
3/4 cup honey
3/4 cup coconut sugar
1 tsp vanilla extract
1/3 cup water
1. In a medium saucepan, combine water, coconut sugar, and honey over medium heat. Clip on candy thermometer and do not stir after that. Let the ingredients cook until the candy thermometer reads 240°. If the mixture starts to boil over, reduce heat.
2. When the mixture starts to bubble and the thermometer reads about 225°, beat the egg whites and cream of tartar in a large bowl until soft peaks form. This should take 3-4 minutes.
3. Once the syrup mixture has reached 240°, slowly add it to the egg whites while continuing to beat. Whip 7-8 minutes, or until thick. Then add the vanilla and whip for another minute.
4. Store at room temperature for up to two weeks in an airtight container. Separation will occur so re-whip if necessary. Makes about 3 cups.