Homemade Marshmallow Creme - Does it get any better than this!!

And it is so easy to make!  AND it is SO much better than that pasty stuff they call marshmallow creme in the store.  After making this, you will NEVER go back again.  Yes, I know it is so much easier opening up a jar as opposed to spending 12 to 15 minutes making your own BUT it is worth it!  Trust me . . . it is worth it!!  Would I lie to you???

I found this recipe in Shauna Sever's book, Marshmallow Madness.  (Disclaimer:  I don't know her or I am not getting paid to endorse her book).

I make goat's milk fudge and need marshmallow creme.  At the store, the prices range from $.99 (when it is on sale) to $1.79 a jar.  When you are buying 8 to 10 jars, that adds up!!  Then I remembered Shauna's book.  It's a miracle!!!  There is a recipe for homemade marshmallow creme - the angels sang!!!

I made my first test batch and life as I knew it was never the same.  Oh my was it ever good!!!  So here is the recipe for you to try. You will need a thermometer.  I bought mine at Walmart. - nothing fancy.

Homemade Marshmallow Creme

Ingredients

Syrup

3/4 cup white granulated sugar
1/2 cup light corn syrup
1/4 cup water (temperature doesn't matter - can be hot or cold)
1/8 tsp salt

Fluff
2 large egg whites (at room temperature)
1/4 tsp cream of tartar

Mallowing
1 1/2 tsp vanilla extract

Directions

Stir together the sugar, light corn syrup, water and salt in a small saucepan over medium heat.  Boil, stirring occasionally (to prevent sticking) until the temperature reaches 240 degrees F.  (CAUTION - this is very hot and it is STICKY and will BURN if it splatters!)

Place the eggs and cream of tartar in mixing bowl of an electric mixer fitted with the whisk attachment.  Start whipping the egg whites (on medium speed) until soft peaks emerge .

When the syrup reaches 240 degrees F, set the mixer speed to low and slowly drizzle the syrup into the egg whites.  (CAUTION!! This is HOT and will stick to your skin!!)  Once all the syrup has been added to the egg whites, increase the speed of the mixer to medium high.  Continue mixing until the marshmallow creme is stiff and glossy - roughly 7 to 9 minutes. Toward the end of the mixing time (around 8 minutes), add the vanilla.

You can use this immediately or store in an airtight container in the refrigerator for up to 2 weeks.

YUM!!!

P.S.  Pour very HOT water into the pan that you used to make the syrup and let it stand for about 10 minutes.  This should help the syrup to dissolve and make it easier to clean the pan.