Most experiences I had making marshmallow creme were a long time ago, but did not involve melting marshmallows. I YAHOOed marshmallow creme and got this recipe from Food Network. Believe me, if THEY post it it is goooooood...
Edited by bigmike&nan - 5/9/09 at 6:10pm
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch cream of tartar
2 tablespoons vanilla extract
In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
But I also found this link to the creation of marshmallow creme. Coming from a family where my grandfather invented rolling chocolate cake and vanilla ice cream commercially into a "cake roll" I revere history, the start of things.
As an old chef instructor used to tell us:
"I teach you this so you'll be smart
Besides, it makes interesting cocktail chatter..."