Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy whipping cream, milk, and granulated sugar. Place the saucepan over medium heat.1 cup heavy whipping cream, 1/2 cup milk, 1/4 cup granulated sugar
- Stir the mixture gently and continuously until the sugar has completely dissolved. Be careful not to let the mixture boil; you want it to be hot, but not bubbling vigorously. You should see steam rising from the surface.
- Once the sugar is dissolved and the liquid is hot, add the marshmallow creme to the saucepan. Continue stirring gently until the marshmallow creme has fully melted and incorporated into the cream and milk mixture, creating a smooth, uniform consistency.1/4 cup marshmallow creme
- Remove the saucepan from the heat. Stir in the vanilla extract and the pinch of salt. The salt helps to balance the sweetness and enhance the overall flavor profile.1 teaspoon vanilla extract, 1 pinch salt
- Let the creamer cool in the saucepan for about 5-10 minutes. If you desire an ultra-smooth texture and want to remove any potential microscopic sugary remnants, you can strain the creamer through a fine-mesh sieve into a heatproof container. This step is purely optional.
- Pour the warm creamer into an airtight container or a clean glass bottle. Allow it to cool completely at room temperature before sealing and transferring it to the refrigerator.
Notes
Stores for 7-10 days in the refrigerator. Can be frozen for 2-3 months.
