Monday, September 5, 2016

Marshmallow Creme

Ok, ok, yes, you're probably saying "why MAKE marshmallow creme when you can just go BUY it? Marshmallow is marshmallow, right?" WRONG! Homemade is SO much better! Just like I always say "it's better when YOU make it", the same holds true for marshmallow creme. Not only does it taste better, but it holds up better. So, like, if you wanted to cover a chocolate cake or a S'mores Cake with marshmallow creme, buying a tub o' fluff just won't cut it. The purchased fluff will continue to glob down the sides of the cake until there is nothing left on the cake and you'll be left with a big mess around the bottom of the plate. (This is the voice of experience talking! btw, is "glob" a verb?) But if you make it yourself, not only will it STAY on the cake, it will set up like any other frosting and you can use a piping bag to decorate your cake with it! And then if you have any leftover, you can make Fluffernutter sandwiches! Or even sandwich it between peanut butter cookies! OK? NOW do you see why homemade is better? This recipe is not my own, but it's my go-to. I found it on a blog called Liv for Cake. You should definitely try it!!!

1/3 cup water 
3/4 cup granulated sugar 
3/4 cup corn syrup or honey 
3 egg whites (room temperature) 
1/2 tsp cream of tartar  
1 tsp vanilla extract 

 Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form. Ensure mixer bowl and whisk are completely grease free. Place egg whites and cream of tartar in the bowl of a stand mixer. When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins. When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up. Continue to whip for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and whip until the fluff has cooled. Pour into an airtight container and store for up to 2 weeks at room temperature.

I have used both corn syrup and honey for this recipe, and I definitely like the corn syrup better. Unless you're looking for a strong honey flavor instead of a regular marshmallow flavor, I would definitely stick with the corn syrup. Just sayin!

No comments: