I LOVE marshmallow crème, but unfortunately it's hard to come by in New Zealand...actually that's probably a good thing...anyway, I didn't realize how easy and fast it is to actually make fresh marshmallow crème! and DELICIOUS--so much better than that processed crap!
This is a Paul Hollywood recipe (the silver fox from Great British Bake Off--obsessed with that show...)
Marshmallow Creme
2 large egg whites
100g/3.6 oz caster/superfine sugar
4 tsp light corn syrup or golden syrup
pinch of salt
1/2 tsp vanilla or the seeds of one vanilla pod
Place all of the ingredients in a large bowl set over a pan
of simmering water (make sure the bottom of the bowl does not touch the water),
and whisk with an electric hand whisk for 5-7 minutes, making sure it is smooth,
silky and doubled in volume. (If you use golden syrup, it will initially look a bit brown, but as the volume in the mixture increases it will return to white!) Make sure it is very stiff, the consistency of
whipped cream, so it will hold - you don’t want it runny!
The mixture may look like it's done in about 3 minutes (picture below), but just keep the hand mixer going as that little bit longer will make it the marshmallow crème texture. It WILL get thicker.
This recipe will make about a medium jar full, which is ideal since it will only keep in the fridge for about a week. If you need more, just double the batch!!!
Look at all that deliciousness!
Alright, I'm going to yo yo yo, make a wicked cup of co-coa. :) You can also use this as a great filling for cupcakes, whoopee pies...the possibilities are endless!
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