Homemade marshmallow creme bursting with fresh strawberries and honey. No eggs or corn syrup involved.
Marshmallow creme is kind of like the inside of a warm marshmallow.
Sticky, gooey, creamy, sugary, fluffy and soft.
Use this spreadable confection to fill whoopie pies, sandwich cookies or cakes, make frosting, top ice cream, in s’mores, for fluffernutter peanut butter sandwiches, or slathered over cookies or crackers.
If none of that suits you there’s always my personal favorite. Right off the spoon. Who doesn’t like to eat spongy, sweetened pretty-in-pink clouds? Not me.
Two sides of heaven.
The recipe requires a stand mixer, a candy thermometer and no interruptions.
Homemade marshmallow creme bursting with fresh strawberries and honey.
- In a medium microwave safe bowl whisk together the strawberries and water; whisk in gelatin and set aside.
- In a large saucepan fitted with a candy thermometer stir together the strawberries, 1/2 cup of the honey, all the sugar, the water and salt. Heat over medium heat 5 minutes then turn heat up to medium high; cook until it reaches 240 degrees F. The syrup will boil up; adjust heat if needed to stop it from bubbling over the sides of the pan. Don't leave it unattended; keep children and pets away; keep a close eye on it and stir often.
- Meanwhile add the remaining 1/2 cup honey to the mixer; microwave the gelatin and strawberries 20 seconds on high. Add them to the mixer with the honey. Start mixer on low; drape a clean kitchen towel over the front and side of the mixer leaving one side open for adding the hot syrup.
- When the temperature reaches 240 F. slowly pour the syrup into the mixer bowl while on low speed, don't scrape any burnt or stuck parts off the bottom of the pan. Turn mixer up to medium speed and beat 6 minutes.
- Stop the mixer and add 1 cup confectioners and the vanilla extract. Start on low and once sugar is absorbed turn mixer up to high and beat 2-3 minutes.
- Stop the mixer again and access thickness of the fluff; if needed add another cup of confectioners' start on low and turn up to high speed 2-3 more minutes.
- Repeat until the fluff is of a spreadable consistency keeping in mind it will thicken up a little further overnight. Once it reaches your desired consistency beat on high speed an additional 2-3 minutes.
- Allow fluff to cool and spoon into jars. Store tightly sealed in refrigerator 3-4 weeks.
- To clean your sticky utensils put them in the bowl of the mixer in the sink and pour boiling water over them; allow to sit; the sugar will dissolve. To clean your sticky saucepan boil water in it and the sugar will dissolve.
Adapted from Marshmallow Madness