Homemade Marshmallow Creme

DIY: Homemade Marshmallow Creme

I have nearly a dozen recipes here on Brown Eyed Baker that call for marshmallow creme… things such as fruit dip, homemade Hostess cupcakes, six-layer chocolate cake with toasted marshmallow filling and malted chocolate frosting (yes, it’s a doozy!) and homemade Snickers bars, among others. Marshmallow creme is one of those things that I admittedly take for granted, since it is on a shelf in the baking aisle of nearly every grocery store in the United States. However, it’s not readily available in most other parts of the world, and it’s the source of some of the most-asked questions I receive on recipes that include it as an ingredient. The great news is that you can make your own! I’ve been wanting to make it from scratch for awhile, and I also wanted to provide an alternative to those that want so badly to make those recipes that call for it, but can’t find it. Homemade marshmallow creme only requires one saucepan, a mixer, candy thermometer and about 20 minutes of time.

Whether you’re baking with it, or using it to create the ultimate Fluffernutter sandwich, a batch of homemade marshmallow creme will definitely serve you well.

What’s your favorite thing to make with marshmallow creme?

DIY: Homemade Marshmallow Creme

One year ago: Mocha Brownies
Two years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
Three years ago: Chocolate Thumbprint Cookies
Four years ago: Anadama Bread
Five years ago: Chicken Fajita Enchiladas

Homemade Marshmallow Creme

Yield: About 2 cups

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

¾ cup granulated sugar
½ cup light corn syrup
¼ cup water
Pinch of salt
2 egg whites, at room temperature
¼ teaspoon cream of tartar
1½ teaspoons vanilla extract

Directions:

1. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.

2. While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.

3. Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.

4. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

(Recipe adapted from Marshmallow Madness)

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69 Responses to “Homemade Marshmallow Creme”

  1. Pamela @ Brooklyn Farm Girl on May 16, 2013 at 12:28 am

    Love this. Next time a recipe calls for some, I’m going to try this recipe instead of buying in store. I bet it’s better that way! :)

    Reply

  2. s on May 16, 2013 at 2:19 am

    Unfortunately for those of us living outside the US, light corn syrup is not readily available in most places in the world either. So when you make that, then make this, then make the dessert—you’ve spent a ton of time and effort and there are a whole lot of substitutes and it probably won’t turn out that great anyway!

    Reply

    • Michelle on May 16th, 2013 at 8:46 am

      I have used Lyle’s Golden Syrup in place of corn syrup in a number of recipes and have never had an issue; you might want to try that!

      Reply

      • Rieneke on May 16th, 2013 at 12:21 pm

        That is good to know, as I have Lyle’s golden syrup, but have never been able to find corn syrup!

        Reply

        • Michaela on May 16th, 2013 at 12:46 pm

          I know about the Golden Syrup, thats great, so tasty on toast as a child. I have read somewhere that you can use Glucose syrup, is that right??

          Reply

          • Michelle on May 16th, 2013 at 11:42 pm

            Hi Michaela, I am not familiar with glucose syrup, so I’m afraid I can’t give you a definitive answer. Hopefully another reader can shed some light!

            Reply

            • Corncobber on May 16th, 2013 at 11:57 pm

              Corn syrup and glucose syrup are usually the same thing, but perhaps with different sources: in the US, it’s usually made from cornstarch. Elsewhere, other starches like tapioca and potatoes are more common. They use amylase enzymes to break the starch down into sugars. Then, if you want, you can use isomerase to convert it into high fructose corn syrup.

    • Caroline on May 19th, 2013 at 6:15 am

      If you are in the UK you can buy corn syrup in either Amazon or Ebay. My local branch of Tesco now sell it in their small American food section :)

      Reply

  3. Averie @ Averie Cooks on May 16, 2013 at 3:44 am

    I’ve always wanted to make my own marshmallow creme (well, I make my own marshmallows and could just stop the process early but never have) and yours turned out perfectly! I want to lick that beater :)

    Reply

  4. Tania on May 16, 2013 at 4:12 am

    I have heard that you can substitute liquid glucose for corn syrup, not sure if if would work or not. I just wish we could get marshmallow creme here in South Africa, I’ve seen so many recipes I want to try out which includes this ingredient, and the same for corn syrup :o(

    Reply

    • Penny Wolf on May 16th, 2013 at 6:30 am

      I have used honey, or golden syrup, or molasses in place of corn syrup when
      making homemade marshmallows with no problems. For this recipe I’m not sure. If you try these other syrups be sure to use a tall enough pan as it seems to bubble upwards much more than corn syrup. Also the final flavor is
      that of the syrup used. That isn’t a bad thing though.

      Reply

    • Michelle on May 16th, 2013 at 8:48 am

      Ditto Penny – I’ve used Lyle’s Golden Syrup in place of corn syrup many times and have not had any issues.

      Reply

      • Penny Wolf on May 17th, 2013 at 7:05 am

        I know it’s more difficult to get but STEEN’S is an American golden syrup should you want to buy American products. Also I use ALAGA which I find
        at Kroger but it does have corn syrup mixed in with the cane syrup. Good flavors.

        Reply

  5. teresa on May 16, 2013 at 4:31 am

    I wonder if it would work without the corn syrup? We don’t have that here either. In the past, I have made something similar, which is just a meringue beaten over boiling water, but I imagine the texture is not the same. And also, pardon the stupid question, but is the syrup enough to cook the egg whites? I have kind of a fear of uncooked eggs.

    Reply

    • Michelle on May 16th, 2013 at 8:49 am

      Hi Teresa, Try using Lyle’s Golden Syrup in place of the corn syrup; I’ve done that before without any issues. Yes, the syrup does heat the egg whites to a safe temperature; however, if you’re concerned you can just start with pasteurized eggs.

      Reply

  6. Ruth on May 16, 2013 at 6:21 am

    How can marshmallow creme be adapted as 7 minute frosting for coconut cake and other like-type recipes?

    Reply

  7. Marie @ Little Kitchie on May 16, 2013 at 6:58 am

    oh WOW!!! That first picture is just not fair!

    Reply

  8. Holly @ EatGreatBEGreat on May 16, 2013 at 8:11 am

    I’ve never made my own marshmallow creme before. Great recipe…excited to try it out!

    Reply

  9. Tieghan on May 16, 2013 at 8:19 am

    So yummy!! I am loving the idea of making my own marshmallow creme!

    Reply

  10. Jodi Pavlik on May 16, 2013 at 8:44 am

    Very cool! Some rainy day I will have to try this!!

    Reply

    • Martha in KS on May 16th, 2013 at 6:15 pm

      Actually humidity can make this fail. This is what we used to call 7-minute frosting.

      Reply

  11. Kelly on May 16, 2013 at 8:52 am

    Can this be used to make rice krispie treats? I’ve tried other marshmallow cremes and they didn’t keep the treats together like marshmallows do.

    Reply

  12. Kim on May 16, 2013 at 9:01 am

    You asked, “how do I like to eat marshmellow creme?” and my answer is, RIGHT OUT OF THE JAR! oops, now everyone knows my deep, dark secret!

    Reply

    • SusieQ on June 26th, 2013 at 4:01 pm

      Agreed, right out of the jar! :)

      Reply

  13. Marcie @ flavor the moments on May 16, 2013 at 9:40 am

    Yum! Love that you made a homemade version. Can’t wait to try it out!

    Reply

  14. Kate on May 16, 2013 at 9:49 am

    I’m quite disappointed by BEB’s recipes this week. Come on, post something that’s not on a “baking for dummies” level.

    Reply

    • Josephine on May 16th, 2013 at 10:44 am

      Hey Kate, here is an idea for you since you are so ADVANCED. Why don’t you start your own food blog, post your own ADVANCED recipes and let us know how that works out for you. When you are done, you can then deal with the STUPID comments like the one you just posted. Good luck!

      Reply

      • Jennifer on May 16th, 2013 at 11:37 am

        Good Answer Josephine! Couldnt have said it better myself!

        Reply

      • Rieneke on May 16th, 2013 at 12:25 pm

        Well said Josephine !

        Reply

      • Michaela on May 16th, 2013 at 12:50 pm

        well said Josephine!
        There are some amazing recipes on this blog. They’re for all levels of cooks and that is what I like about it. I will be trying this recipe very soon

        Reply

        • Kate on May 16th, 2013 at 1:55 pm

          I actually am a professional chef, Josephine. And I used to peruse recipes on here looking for ideas and fun combinations. Lately, however, the recipes have been getting more and more simple. No need to sound so nasty, it’s an honest opinion.

          Reply

          • Martha in KS on May 17th, 2013 at 5:51 pm

            As others said, we like Michelle’s recipe. Sayonara.

            Reply

          • Liz on May 20th, 2013 at 10:11 pm

            So where is the link to your advanced blog??? We would love to see it….

            Reply

  15. Julie on May 16, 2013 at 10:15 am

    Thank you so much for posting this, I’ve been wanting a foolproof marshmallow creme recipe for awhile. I’m so excited to make this! I’m wondering, like a poster above, if this will work on crispy treats. Thanks Michelle!

    Reply

  16. Paula on May 16, 2013 at 10:55 am

    As a kid I would sometimes eat peanut butter and marshmallow cream sandwiches. It was a rare treat as my Mom rarely bought the marshmallow cream. Too bad she never had this *from scratch* recipe as we would have probably had our PB & MC sandwiches more often.

    Reply

  17. Kaye on May 16, 2013 at 11:17 am

    Hi Michelle! Is marshmallow creme a necessary part of making fudge?

    Reply

    • Michelle on May 16th, 2013 at 11:41 pm

      Hi Kaye, Some fudge recipes call for it, but not all of them.

      Reply

  18. Ashley @ Wishes and Dishes on May 16, 2013 at 11:48 am

    Such a good idea to make this at home!! I’ve heard so many people from other countries say they can’t get it where they live…

    Reply

  19. Linda on May 16, 2013 at 2:17 pm

    Proud I can buy it. Seldom use it.

    Reply

  20. Tiff @ Love Sweat & Beers on May 16, 2013 at 2:58 pm

    I’ve never tried marshmallow cream, but I have a feeling it would go well with something Nutella-ish. :)

    Reply

  21. Nancy P.@thebittersideofsweet on May 16, 2013 at 3:15 pm

    My daughter was just asking me to make “fluff”. She said do you know what “fluff” is because I would like a fluffernutter! I guess now there is no reason to not try!

    Reply

  22. jules on May 16, 2013 at 4:17 pm

    I love marshmallow fluff…and homemade..wahooo!!!! Thank you!!!! Keep up with all the recipes you post weather super simple or more involved…we LOVE them ALL!!!

    Reply

  23. Tracey on May 16, 2013 at 5:01 pm

    I love, love, love that first pic! This recipe has been on my to-do list for ages, so glad for the reminder. I see homemade Hostess cupcakes in my future :)

    Reply

  24. Maria on May 16, 2013 at 8:00 pm

    AWESOME, STUNNING opening photo! You have had some fantastic photos in the last few months. I enjoy those as much as the recipes. By the way, I totally disagree with the comment about the quality of your recipes this week. They are all fantastic and I love that you are sharing homemade versions of basics and such. Keep up the fabulous work.

    Reply

  25. Laura Dembowski on May 16, 2013 at 9:03 pm

    I love homemade marshmallow creme! It is probably my favorite thing to make and eat. It’s so much better than the store bought stuff. I love it with pb or in a fluffernutter sandwich. It looks great, Michelle.

    Reply

  26. Mary Ann on May 17, 2013 at 2:30 am

    Shame on you Kate for bashing a very fun column and great sounding recipe. This is a new blog to me and if I were Kate I would simply stop reading it rather than taking my time and energy to write something so trite.

    Reply

  27. Elizabeth @ Confessions of a Baking Queen on May 17, 2013 at 4:38 pm

    That picture of the creme on the beater. Wowzers I could lick that baby clean! Need to try this!!

    Reply

  28. julimonster on May 18, 2013 at 11:15 am

    Thanks for the post, I’ve long wondered what marshmallow cream entails. With just a few tweaks, by beating the egg whites stiffly and bringing the syrup to a firm ball stage (between 245-250 degrees F), you have made old-fashioned divinity!

    Reply

  29. Mikki Lewis on May 19, 2013 at 12:04 am

    My BFF is coming over next week. Think I’ll surprise her and break out the big mixer and make up a batch of this for us to delicately dip into (yeah, right) while we have our coffee! Bwahahahahahahahaha

    And that sandwich? Not *nearly* enough fluff on it! LOL

    Thanks for sharing – I’m *really* looking forward to this!

    Reply

  30. nessa on May 19, 2013 at 8:46 am

    Great idea! I love eating marshmallow creme by the spoonful!

    Reply

  31. jamie @ green beans & grapefruit on May 19, 2013 at 1:47 pm

    Oh no you didn’t!

    Reply

  32. Gourmet Creations on May 20, 2013 at 9:01 pm

    Great!

    Reply

  33. Katie on May 21, 2013 at 10:19 pm

    I just made something similar to this to frost a chocolate cake, though it was called ‘white mountain frosting’. Am I the only one who refers to it under that name?

    Reply

  34. Ryan on July 9, 2013 at 3:06 pm

    Hi Michelle, first off, GREAT site, I will get lost for days checking out all the yumminess you have created! I made this marshmallow creme to use in another recipe that calls for the marshmallow as part of the center filling for the now-defunct Hostess chocolate cupcakes. The creme came out fantastic but wanted to ask if the creme should have thickened up after 3 minutes of mixing? I poured the 240 degree syrup against the side of the bowl in to the egg whites on low speed until all was mixed in and then went to medium high. I ended up mixing for 7 minutes just to be sure but it kept wrapping around the beaters a bit and wonder if it was done sooner? Thank you!

    Reply

    • Michelle on July 9th, 2013 at 11:17 pm

      Hi Ryan, The tell is really when the mixture reaches stiff, glossy peaks and has cooled down to room temperature to the touch. That could take less time or more time than the 7 to 9 minutes, depending on the speed of the mixture, size of the bowl, etc.

      Reply

  35. Amanda on July 31, 2013 at 5:27 pm

    Does the creme really need to be kept in the refrigerator? I’m worried about it getting hard, thus being unusable.

    Reply

    • Michelle on July 31st, 2013 at 9:01 pm

      Hi Amanda, It does. It won’t get too hard.

      Reply

  36. garima bisen on August 25, 2013 at 4:40 am

    hi, i am from india and over there we cant actually find marshmallows too easily!
    White Chocolate Cookies ‘n’ Cream Fudge is a recipe that i was desperate to make but all the substitutes i can see include marshmallows! any thing else i can put, which would taste the same?

    Reply

  37. Mareeha on September 10, 2013 at 5:31 am

    This recipe is simply WOW! Michelle. .. u r a genius :) so simple and so yumm …. loved it !

    Reply

  38. Nini on September 24, 2013 at 3:47 am

    can we make this without a candy thermometer?

    Reply

    • Michelle on September 24th, 2013 at 2:08 pm

      Hi Nini, You need some type of thermometer because the temperature is important, so either a candy thermometer or some type of instant-read thermometer.

      Reply

  39. hgf7idkusmghn on March 20, 2014 at 6:16 pm

    jhgfdwedfghjkuytr. Sorry! Love your cooking michelle!

    Reply

  40. Jon on April 14, 2014 at 9:27 am

    This is a lot of work for something that I can get at the grocery store for $1.19. Plus, the homemade version is made with the exact same ingredients!

    Reply

  41. Allix on April 17, 2014 at 2:02 pm

    Hi Michelle! I was wondering if you know whether this can be toasted with a kitchen torch if I use it as a topping? Or will it just melt? Thanks!

    Reply

    • Michelle on April 18th, 2014 at 8:42 am

      Hi Allix, I have actually used this as a topping for sweet potato casserole at Thanksgiving, and I torched it – turned out beautifully and did not melt!

      Reply

  42. gubidal092 on April 18, 2014 at 1:30 pm

    For those outside the US/don’t have corn syrup on hand: you can substitute the corn syrup for honey. I’ve actually done this substitution with a marshmallow recipe (not cream — ones that need to set up), and the marshmallows set up fine. They wept a little after a few days in the fridge, but I just rolled them in more powdered sugar and they were delicious either way. So with something like marshmallow fluff, where it doesn’t have to set up, you won’t loose much by substituting honey for corn syrup. For those interested, I use local honey that’s minimally processed.

    Reply

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