Spring and warm weather has been inching its way in lately, but there seems to be a bit of a tug-of-war going on between the seasons at the moment. One day, the weather is 70+ degrees and sunny, and everyone rushes to fling open the windows and dig out the sunglasses. And then the next day, the weather has dropped to 30 degrees, and that spring rain outside turns into a light flurry. Womp womp.
But now it has stayed warm-ish for at least a week, so I think it is safe to say that spring is here. Which means it is almost time to start up the bonfires again and to roast some marshmallows! Make some s’mores! Stay outside past 8 pm without needing 8 layers of clothing!
So it was with s’mores on the brain that I started thinking about today’s recipe. I’ve made marshmallows plenty of times, but as we’ve discussed, they feel like such a wintery treat to me (Just me? Possibly.). But I’ve never made marshmallow cream. And think of all the summery things you can make with that! Frozen coffee, ice cream, semifreddo…the possibilities are endless.
As it turns out, making marshmallow cream is even easier than making marshmallows. So if you are intimidated by the candy-making process that goes into marshmallows, start here. You don’t have to worry about transferring everything to a pan lined with parchment and powdered sugar/cornstarch, which can admittedly be a sticky mess if you don’t work quickly enough. And while you are still aiming for your syrup mixture to get to a certain temperature, marshmallow cream is a little less picky – if you accidentally stop a few degrees short (hi, I’m impatient), your cream may be a little thinner, but it will still be delicious.
So let’s do this!
Marshmallow cream is an easy introduction to all things candy-making. If you want to experiment with a fruity marshmallow cream instead, replace the vanilla extract and bean with a fruit extract + the zest of a lime, orange or lemon.
- 3/4 cup granulated sugar
- 1/2 cup corn syrup
- 1/4 cup water
- Pinch of salt
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1 vanilla bean, split and seeds scraped out
- Stir the sugar, corn syrup, water and salt together in a medium saucepan. Put the pan over medium-high heat, and stir until the sugar is completely dissolved. Stick a candy thermometer in the syrup and let it come to 240F without stirring.
- Meanwhile, whisk the egg whites and cream of tartar in the bowl of a stand mixer until soft peaks form. When you lift the whisk out of the bowl, the peaks should hold for just a second, then melt back into the bowl. Turn the mixer off until the syrup is 240F.
- With the mixer on low, very slowly drizzle the syrup into the egg whites. When everything is incorporated, increase the speed to medium-high. Beat until the marshmallow cream is stiff and glossy, which should take about 8 minutes.
- In the last minute, beat in the vanilla extract and the seeds of the vanilla bean.
- Refrigerate in an airtight container for up to 2 weeks.
Now that you have your marshmallow cream or marshmallows, try them in one of these recipes:
- Chocolate chip cookie peanut butter s’mores bars from Cookies and Cups
- Cookie butter s’mores dip from Cupcakes and Kale Chips
- Gooey s’mores brownies from Swirls of Flavor
- Nutella s’mores granola bars from Inside BruCrew Life
- Peanut butter s’mores pizza from The Law Student’s Wife
- S’mores bars from Donuts, Dresses and Dirt
- S’mores chocolate ravioli from Kitchen Tested
- S’mores cupcakes from Shugary Sweets
- S’mores dipped cupcakes from Snappy Gourmet
- S’mores donuts from Buns in My Oven
- S’mores frozen coffee from Will Cook for Smiles
- S’mores fudge from Wine and Glue
- S’mores pie from Overtime Cook
- S’mores popcorn from Nutmeg Nanny
- S’mores popsicles from 52 Kitchen Adventures
- S’mores semifreddo from i heart eating
- S’mores truffles from Overtime Cook