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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.

Marshmallow Cream in a jar with a serving on a spoon
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Marshmallow Cream can be used in many different recipes. It is light, airy and has the perfect texture. Our favorite way to use is in our Best Fruit Dip Recipe or this Strawberry Fruit Dip.

We love making Dessert Recipes to use this Homemade Marshmallow Cream. You may even like to use it in this Peanut Butter Fluff Recipe.

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 s’mores cupcakes.

We even like it mixed in with a favorite smoothie.


Ingredients needed - Water, sugar, corn syrup, egg whites, cream of tartar, vanilla extract
  • Water
  • 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:

Mixing the water, corn syrup and sugar in a sauce pan

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.

Mixing the placing the egg whites in a bowl

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.

Beating the egg whites in a mixer

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.

One bowl with the egg whites and one with the a sauce pan water, corn syrup and sugar

Step 4 – Then with your mixer on low, slowly add sugar mixture to the egg whites.

Beating the sugar mixture with the egg white mixture

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.

Beating the marshmallow cream in a large mixing bowl

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.

Whisk attachment covered with the marshmallow cream

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.

Marshmallow Cream in a glass jar with a spoon dipping into it.

Frequently Asked Questions:

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.

How Much Does this Recipe Make:

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 to Store Leftovers:

You can store your homemade marshmallow creme in an airtight container for up to six weeks at room temperature.

Can You Freeze?

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:

We love hearing from you. If you make this marshmallow cream recipe, please leave us a comment or a star review.

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How to make Marshmallow Creme

4.99 from 100 votes
how to make marshmallow creme – don’t spend your money on the store bought when you can makemarshmallow creme at home!
Cook Time 15 minutes
Total Time 15 minutes
Servings 20
Cuisine American
Course Dessert
Calories 68


  • 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.

Recipe Notes

Making your own marshmallow creme is easy and extremely frugal! It is definitely worth making your own.

Nutrition Facts

Calories 68kcal, Carbohydrates 17g, Sodium 13mg, Potassium 11mg, Sugar 17g, Calcium 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. May I can this. It is in a jar at the store so there must be a way. Any help appreciated for shelf stable fluff.

  2. 5 stars
    The Hubs likes to make Tom & Jerry Mix for Christmas with marshmallow cream, but we couldn’t find it in the store. Used your recipe and it’s making the best Tom & Jerry’s ever! Thank you!

  3. 5 stars
    This recipe is amazing! I didn’t have corn syrup so I substituted an extra cup sugar and 1/4 cup water. Turned out beautifully! Thank you so much for sharing! I was curious, I noticed it says can be stored for up to six weeks at room temp, then in another place says two weeks. Are both accurate? Im interested in freezing it, curious what the process to unfreeze is like? Thank you so much again!

  4. 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.

  5. 5 stars
    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.

  6. 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.

  7. 5 stars
    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!!

  8. 5 stars
    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.

  9. 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!

  10. I’m sorry for that confusion. I have updated the post to make it more clear. We beat the egg whites for this recipe. Thank you.

  11. It says in the post thematic the eggs are cooked. I don’t see that. Recipe says to beat egg whites. Can you explain further, please

  12. It’s hard to put an exact measurement on the serving size as each batch will be differently depending on how the egg whites fluff up. I would say the serving is approximately 1/2-3/4 of a cup. Thanks!

  13. Hi Carrie,
    I see nutrition information, but I don’t see the serving size. Do you have that info?

  14. 5 stars
    This is amazing! I didn’t think it was possible to make marshmellows at home, and certainly not this easily. CAn’t believe how delicious it is.
    Only thing is, this recipe makes so much I dont know what to do with it all…!
    Thanks for the recipe 🙂

  15. Hi Carrie!
    I recently made your marshmallow creme recipe a few months ago in April of this year, and I’ve gotta say, it tastes like Heaven in the stars! I put it in the middle of candy bars, and I even put it in the middle of a cake. In other words, I make a cream cake! Yum-ers! It’s so incredible. You may find this unbelievable, but I substituted the corn syrup with honey, since I’m trying to stay away from artificial preservatives. I buy raw clover honey at Winco, and it tastes like paradise! However, after two months in the fridge, the marshmallow creme got a little bit brown on the bottom. I’m confused! is that from the egg whites,? I rate this recipe a solid 5 stars. How about 10 stars. maybe even 1,000,000,000,000,000 stars!

  16. Hi, Carrie, my name is Annabelle.
    I am a blind woman who absolutely loooooooooooooooooooooves to cook! And I’m one of those girlies who I guess you could say is a sweetoholic! I’d like to try making marshmallow cream one of these days, and I wonder, is it possible to substitute light molasses for the corn syrup? Since October 15, 2017, I’ve been trading preservatives for quality ingredients, and I bet this stuff will taste like paradise! I’ve even been making my own homemade chocolate candy, as I have molds that can shape it into any shapes you like! I’m going to try to make marshmallow cream bunnies for Easter this year, and I wonder where I can find a silicone mold of bunny shapes.

  17. Thank you so much for inspiring me to try this. I love it and will never buy Fluff again

  18. Thank you for posting all the wonderful homemade recipes. I’m really happy for you that you’ve discovered the wonderful world of homemade marshmallow cream & how inexpensive it is compared to store bought. I’ve been making it since 1980 as m son has an adverse reaction to artificial colors, flavors, etc.
    Again, Thanks for all the WONDERFUL recipes!

  19. 5 stars
    I was wondering if honey could be used in place of corn syrup. I have substituted it in other recipes and the results were favorable.

  20. Would I be able to put this on top of a cake and brown it some under a broiler? I need to make a s’mores cake and I don’t have a hand tourch to brown it.

  21. Hi Carrie! Awesome recipe, also very dangerous because I could consume this stuff with a spoon… But, I’m just making sure that to store this stuff, do I need to refrigerate? Or is a dry cool space alright too?

  22. Sounds great…. was wondering if I could make a raspberry or strawberry cream…the grands used to love these but they’re impossible to find without paying an arm and a leg

  23. would i be able to use glucose syrup in stead of corn syrup because i don’t have corn syrup where i am

  24. 5 stars
    And much better for you–thanks! Haven’t tried it yet but looking forward to when I need it.