Marshmallow cream, a delectable confection that brings back childhood memories, is an essential ingredient in various desserts and treats. It boasts a fluffy, velvety texture and a sweet, vanilla-flavored taste that pairs perfectly with graham crackers, roasted marshmallows, hot chocolate, and more. In this article, we present two delightful recipes for homemade marshmallow cream: the classic Momma Reimer's Homemade Marshmallow Cream and a vegan version for those with dietary restrictions.
Momma Reiner's Homemade Marshmallow Cream is a cherished family recipe passed down through generations. With simple and accessible ingredients like sugar, corn syrup, water, gelatin, and vanilla extract, this recipe yields a luscious marshmallow cream that captures the nostalgic flavors of childhood. The detailed instructions, complete with step-by-step photos, make it easy for home cooks of all skill levels to create this classic treat.
For those seeking a plant-based alternative, the Vegan Marshmallow Cream recipe offers a delicious and cruelty-free option. This recipe utilizes agar agar, a natural gelatin derived from seaweed, to achieve a similar fluffy texture. Sweetened with coconut sugar and flavored with vanilla extract, this vegan marshmallow cream is a perfect choice for those with dietary restrictions or those looking to explore plant-based desserts.
Whether you prefer the classic Momma Reimer's Homemade Marshmallow Cream or the innovative Vegan Marshmallow Cream, these recipes provide a delightful homemade treat that is sure to satisfy your sweet cravings. So gather your ingredients, preheat your oven, and embark on a culinary journey to create these marshmallow cream delights.
MOMMA REINER'S HOMEMADE MARSHMALLOW CREAM
This recipe for homemade marshmallow cream is from Kimberly Rainer of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
HOMEMADE MARSHMALLOW CREME
A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.
Provided by MattOlay V-H
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g
FLUFFY MARSHMALLOW CREAM
Steps:
- In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
- In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 chocolate-covered marshmallows
Number Of Ingredients 10
Steps:
- Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
- In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
- Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
- Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
- Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
MARSHMALLOW RICE CRISPY TREATS REE DRUMMOND / PIONEER WOMAN
These take regular rice crispy treats to a whole new level. SO easy your kids could make them or for more fun make them together. Switch sprinkles to match holidays, teams or events. Super tasty. Ree Drummond the Pioneer Woman recipe. Enjoy! Chef DLH
Provided by ChefDLH
Categories Dessert
Time 20m
Yield 1 9x13 pan treats, 12 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly grease a 9- by 13-inch pan with softened butter.
- In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
- Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold inches Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
- Let cool completely, and then cut into squares.
MOMMA REINER'S CHOCOLATE FUDGE
This delicious recipe for chocolate fudge is from Kimberly Reiner of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 30 marshmallows
Number Of Ingredients 6
Steps:
- Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
- Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.
Tips:
- Use fresh gelatin: Old or stale gelatin will not set properly and your marshmallow cream will be runny.
- Bloom the gelatin properly: This means sprinkling the gelatin over the cold water and letting it sit for 5 minutes, or until the gelatin has absorbed all of the water and become spongy.
- Use a heavy-bottomed saucepan: This will help to prevent the marshmallow cream from scorching.
- Cook the marshmallow cream over medium heat: This will help to prevent the marshmallow cream from boiling and becoming grainy.
- Stir the marshmallow cream constantly: This will help to prevent the marshmallow cream from scorching and will also help to incorporate air into the marshmallow cream, making it light and fluffy.
- Beat the marshmallow cream until it is thick and glossy: This will take about 5-7 minutes. The marshmallow cream should be able to hold its shape when you spoon it out.
- Store the marshmallow cream in an airtight container: The marshmallow cream will keep in the refrigerator for up to 2 weeks.
Conclusion:
Marshmallow cream is a delicious and versatile ingredient that can be used in a variety of desserts, from pies and cakes to cookies and ice cream. It is also a great topping for hot chocolate or coffee. With a little time and effort, you can easily make your own marshmallow cream at home. So next time you are looking for a sweet and fluffy treat, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love