I was really nervous to make this Marshmallow Creme Recipe. But once I realized that it was easy to make and easy ingredients, I knew I had to give it a try.
Marshmallow Cream is perfect for my favorite dessert!
The other day I shared with you the Best Fruit Dip Recipe. It only has three ingredients, so it is very easy (and it tastes great, too).
One thing that I started thinking about after I made this recipe was how I could make it a little more frugally. The preserves and cream cheese wasn’t too pricey, but I was really surprised at how much the marshmallow creme cost.
Is Marshmallow Cream hard to make
There really isn’t much to making Marshmallow Cream, so why did it cost so much? After reading about how to make marshmallow cream, I realized how easy and cost effective it was to make my own.
Well, I figured it was finally time for me to see how to make marshmallow creme for myself. With only a few ingredients and a candy thermometer, I could make marshmallow cream at home.
We love figuring out how to make recipes at home. My favorite part is I know exactly what I am adding and can adjust the amount. There is no adding ingredients that I can’t pronounce.
What is Marshmallow Cream made of?
When I first decided to attempt this recipe, I was surprised by what is in homemade marshmallow creme. I originally thought it was just melted marshmallows!
It only takes a few ingredients and if you love to bake, I bet you already have them in your pantry.
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.
Marshmallow Cream Ingredients:
- Corn syrup
- Egg whites
- Cream of tartar
- Vanilla extract
It only takes 6 ingredients to make your own homemade marshmallow creme. But 1 of these ingredients is water so I don’t think it really counts.
Ok, now that you have everything you need for this recipe, let’s learn how to make your own marshmallow cream substitute.
How to make Marshmallow Fluff:
- First 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.
- 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.
- 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.
- Then with your mixer on low, slowly add sugar mixture to the egg whites.
- 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.
- 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. You’ll want to save every last drop of this delicious recipe!
How do you store Homemade Marshmallow Creme?
You can store your homemade marshmallow creme in an air tight container for up to six weeks at room temperature.
Also, 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!
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.
Homemade Marshmallow Cream Recipe really is this easy!
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.
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.
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 fluff can also be used to top your ice cream or to use in a peanut butter sandwich.
Can you make homemade marshmallow fluff 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.
Can I use Dried Egg Whites?
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.
Print this Marshmallow Creme Recipe below:
How to make Marshmallow Creme
- 1/4 cup water
- 3/4 cup sugar
- 3/4 cup corn syrup
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla
- 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.
Pin This Now to Remember It LaterPin Recipe
How can you use this to make marshmallow treats?
Yes, this would work great to make Rice Krispie treats. I would use approximately 7 oz of the creme with 6 cups of the cereal. I hope you enjoy them!
Excellent recipe. It whipped up beautifully, and the flavor is outstanding.
Thank you so very much. This is absolutely delicious and I so appreciate learning that it can be made so easily at home with regular corn syrup (which is much healthier than the “high fructose” corn syrup used by commercial brands). And I also never knew you could freeze marshmallow creme!!! It froze beautifully, and now I will always have some on hand. Again, many thanks for your wonderful post.
I was wondering if it would be possible to make this recipe sugar free? I have a friend that is diabetic and really misses my holiday fudge. Like you said, marshmallow crème can be really expensive and the sugar free versions I’m finding online are ridiculously expensive!!
I’ve never tried a sugar free version.
I just tried this recipe because I needed some marshmellow cream to add to a cream filling recipe for little copy-cat snack cakes. I was surprised at how easy this recipe is and how great it tastes. It yielded 4 x 1-pint (16oz, ea) canning jars. More than plenty for the 2 different recipes I need it for. Thank you for sharing such a wonderful recipe. It tastes great (better than store-bought). And it is so easy to make. Extremely cost effective, as well. I’m sure I will find many more uses for this wonderful recipe. It’s a keeper. I tried to upload a picture, but was unable to.
Do you store this in the refrigerator or shelf?
I just made this and it’s fantastic. I’m going to use it to make chocolate chip cookie sandwiches and anything else I can think of.
So glad you loved it!
You can store this at room temperature
Hi Carrie – Thank you for posting this recipe. Do you think I use Pasteurized Egg White vs fresh? I have a carton of egg whites and would love to use up the remaining I have on hand if you think the swap would be ok.
I have never tried that so I’m not sure.
Hi we don’t have corn syrup in our country, what else can I use.
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