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I was really nervous to make this Marshmallow Creme Recipe. But once I realized that it was easy to make with simple ingredients, I knew I had to give it a try.
Table of Contents
What does it taste like?
If you love marshmallows then you are going to love Marshmallow Cream. It is soft and creamy and perfect with peanut butter, banana, or on top of a cupcake.
We even like it mixed in with a favorite smoothie.
- Granulated Sugar
- Corn syrup
- Egg whites
- Cream of tartar
- Vanilla extract
Scroll to the bottom of the post to see the full recipe in the recipe card.
How to Make Marshmallow Fluff:
Step 1 – In a small saucepan combine the water, corn syrup and sugar over medium heat. Whisk occasionally. Heat the mixture until candy thermometer reaches 240 degrees.
Step 2 – While the hot sugar mixture is heating, beat the egg whites and cream of tartar in. Make sure to use a stand mixer fitted with the whisk attachment to stabilizes the egg whites.
Step 3 – Beat on medium speed to medium high speed until soft peaks form. This should occur after about 2 minutes of mixing. When the sugar mixture reaches 240 degrees, remove from heat.
Step 4 – Then with your mixer on low, slowly add sugar mixture to the egg whites.
Step 5 – Once all of the sugar mixture has been added, turn the mixer to medium-high. You will then whip until stiff peaks form, about 7-9 minutes.
Step 6 – Next stir in the vanilla extract during the last minute of the whipping time. The mixture will be thick and glossy white. Spoon the marshmallow creme and scrap the sides of the bowl into a storage container.
How to Thicken Marshmallow Fluff:
The cream of tartar is the star ingredient in this recipe. I recommend that you don’t skip this ingredient. This is what gives this marshmallow fluff a creamier texture and helps thicken the cream.
If you find that your homemade marshmallow fluff is too runny, I recommend mixing in a little more cream of tartar. You can then achieve the consistency that you desire.
How do you like to enjoy your Marshmallow Fluff?
Like I said before, I love using this recipe to make fudge or my favorite fruit dip. However, there are so many uses for this delicious recipe. We have even made a fluffernutter sandwich.
You can create Marshmallow Cream Frosting with this recipe and use this to top your favorite cupcakes. This recipe is also perfect to make delicious Rice Krispie treats for my kids to enjoy.
Marshmallow spread can also be used to top your ice cream or to use in a peanut butter sandwich.
Can you Make Homemade Marshmallow Cream without Eggs?
If you are allergic to eggs or following a Vegan diet, you can create an eggless marshmallow fluff recipe. Try this recipe by using Aquafaba instead of the egg whites and corn syrup in this recipe.
Aquafaba is a great egg substitute. It is essentially the water that chick peas have been cooked in. I haven’t used this before when baking but have heard that it works great to create meringues and marshmallow fluff.
Frequently Asked Questions:
Dried egg whites are used are great when mixed with a little water. They are great for storing purposes. You can add warm water and add them to your bake goods to give texture.
I was surprised by how easy this recipe was to create. This made the equivalent of about 2 ½ containers of the store bought creme at a fraction of the cost. Whenever I need to make a fruit dip I will definitely be using my homemade marshmallow creme.
You can store your homemade marshmallow creme in an airtight container for up to six weeks at room temperature.
Yes, I like making a double batch of this recipe and freezing the leftovers. It is great to have delicious marshmallow creme on hand whenever I want to make a delicious dessert for my family. Store in a freeze safe container for up to 3 months.
Marshmallow Creme Recipes:
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How to make Marshmallow Creme
- In a saucepan, heat water, sugar and corn syrup over medium heat. Whisk occasionally. Heat mixture until candy thermometer reaches 240 degrees.
- While the sugar mixture is heating, beat egg whites and cream of tartar in stand mixer with the whisk attachment. Beat on medium-high until soft peaks form (about 2 minutes).
- When the sugar mixture reaches 240 degrees, remove from heat.
- With your mixer on low, slowly add sugar mixture to the egg whites.
- Once all of the sugar mixture is added, turn the mixer to medium-high and whip until stiff peaks form, about 7-9 minutes.
- Stir in vanilla during last minute of whipping. Mixture will be thick and glossy white.
- Store in air tight container for up to two weeks.
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