Olive Oil Marshmallow Creme

Servings: | Prep Time: | Cook Time:
So marshmallow creme may not be the healthiest food around but our version is a homemade and healthier version of that irresistible marshmallow creme. Drizzle it over your favorite sweet potato, yam recipe or even on toast! Make it healthier and taste more indulgent with our Olive Oil Marshmallow Creme recipe! This unique recipe brings a sophisticated twist to traditional marshmallow creme by incorporating the rich, smooth flavor of extra virgin olive oil. The result is a velvety, light, and fluffy marshmallow creme that's perfect for spreading, dipping, or topping your favorite desserts. Whether you're using it to elevate a classic s'mores experience, adding a gourmet touch to your cakes and cupcakes, or simply enjoying it by the spoonful, this olive oil marshmallow creme offers a delightful balance of sweetness and refined flavor. Easy to make and endlessly versatile, this recipe is a must-try for anyone looking to create something special in the kitchen. Experience the delicious difference that olive oil makes in this modern take on a beloved treat! Note that the olive oil you use will make a big difference in taste. We suggest a lighter olive oil. Vegan as well.
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Ingredients:

  • 4 egg whites, at room temperature
  • Pinch of salt
  • 1/3 C. water
  • 1/3 C. light corn syrup*
  • 1 C. sugar
  • 1/4 t. vanilla beans
  • 2 T. to 1/4 C. of your favorite Olive Tap 100% EVOO.  Depending on your preference of how much of the olive oil flavor you desire, adjust the amount accordingly.  For bolder oils such as Olio Nuovo or Ascolano, experiment with the 2T to 1/8 C.  For some of the lighter oils, such as Manzanillo or Arbequina, you can use up to 1/4 C.

Directions:

In a saucepan, combine water, corn syrup, and sugar and set over medium-high heat.  Use a candy thermometer to monitor the temperature. Meanwhile, in a mixer with the whisk attachment, beat the egg whites with the pinch of salt on the highest speed. It is important for the egg whites to be at room temperature in order for them to reach their maximum volume.  Continue to beat until stiff, glossy peaks form. When the sugar/corn syrup mixture reaches 245F, remove it from the heat.  Reduce the mixer speed to low and slowly pour the sugar syrup into egg whites. Once all the syrup has been added, increase the speed to medium-high and add desired amount of olive oil and the vanilla bean as well.  Mix until cool; the bottom of the mixing bowl will be cool to the touch, this will take about 5 minutes. Store in the refrigerator.

For a Thanksgiving Day specialty, spread the Olive Oil Marshmallow Creme over your favorite sweet potato or yam recipe and toast in the oven.

*Note:  We use Karo Light Corn Syrup (this is not high fructose corn syrup).

Recipe and photo by Jennifer Thornton, Olive Oil Specialist and the “Olive Oil Princess”

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