Thick, gooey marshmallow cream comes in handy for everything from homemade fudge recipes to cake frosting or even a peanut butter sandwich. While you can purchase marshmallow cream, you can make your own at home with basic ingredients found in your pantry and refrigerator. Marshmallow cream can be runny and gooey if it's not mixed long enough, but some extra time with the electric mixer leaves you with thick-but-spreadable marshmallow cream. Marshmallow cream is largely made up of sugar, so it lasts indefinitely in your pantry.
Mix granulated sugar and water in a saucepan until the sugar is completely dissolved. Wipe down the edges of the pan carefully to ensure all sugar granules are dissolved in the water. Clip a candy thermometer to the side of the saucepan. For every 2 1/2 cups of marshmallow cream you wish to make, you'll need 3/4 cups sugar and 1/4 cup water.
Boil the sugar mixture over medium-high heat until it reaches a temperature of 240 degrees Fahrenheit.
Whip egg whites, vanilla extract and salt with an electric mixer on high speed until it becomes foamy. You'll need about 4 egg whites, 1 teaspoon of vanilla extract and a dash of salt for every 2 1/2 cups of marshmallow cream.
Mix in additional sugar a little at a time while the mixer is running, and continue mixing until medium peaks form. Add about 1/4 cup more sugar for every 2 1/2 cups of marshmallow cream you wish to make.
Reduce the electric mixer to medium speed. Pour in the hot sugar syrup slowly while mixing.
Increase the electric mixer speed to high and whip the mixture for about 5 minutes or until stiff peaks form. The marshmallow mixture should stick securely to a spoon at the firm peaks stage.
Whip the marshmallow cream at medium speed for several more minutes until the mixture cools and it is extra thick. This might take another 5 to 10 minutes or more of constant mixing. If the marshmallow cream doesn't feel thick enough, let it rest for about 5 minutes to thicken before mixing it again to the desired thickness.