Home > Recipes by Category > DIY Recipes > Homemade Marshmallow Creme
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?
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
MY OTHER RECIPES Did you make this recipe?
An easy recipe for marshmallow creme
- ยพ
cup
granulated sugar
- ยฝ
cup
light corn syrup
- ยผ
cup
water
Pinch
of salt
- 2
egg whites
(at room temperature)
- ยผ
teaspoon
cream of tartar
- 1ยฝ
teaspoons
vanilla extract
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.
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.
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.
Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional values are based on one serving
Calories: 556kcal
Sodium: 119mg
Potassium: 110mg
Carbohydrates: 141g
Sugar: 140g
Protein: 3g
Calcium: 1.1%
Did you make this recipe?
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I’ve never tried marshmallow cream, but I have a feeling it would go well with something Nutella-ish. :)
Proud I can buy it. Seldom use it.
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…
Hi Michelle! Is marshmallow creme a necessary part of making fudge?
Hi Kaye, Some fudge recipes call for it, but not all of them.
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.
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!
I’m quite disappointed by BEB’s recipes this week. Come on, post something that’s not on a “baking for dummies” level.
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!
Good Answer Josephine! Couldnt have said it better myself!
Well said Josephine !
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
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.
As others said, we like Michelle’s recipe. Sayonara.
So where is the link to your advanced blog??? We would love to see it….
Working with hot sugar syrup is really quite an unfamiliar and advanced technique for most home cooks. It’s candy-making, really, and that’s a world of advanced and tricky techniques!
Yum! Love that you made a homemade version. Can’t wait to try it out!
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!
Agreed, right out of the jar! :)
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.
Hi Kelly, I haven’t tried this in Rice Krispies Treats, but you could always use homemade marshmallows (https://www.browneyedbaker.com/2008/04/15/twd-marshmallows/) and then go ahead with the Rice Krispies Treats recipe as normal, just substituting homemade marshmallows for store-bought.
Marshmallow cream will never make proper rice krispie treats, because it never sets up (it’s not supposed to – it’s supposed to stay creamy and fluffy.)
Marshmallows have gelatin, that is why they set up nice and firm. So, like Michelle said, if you want to go homemade, instead of store-bought marshmallows, use her homemade marshmallow recipe. But, you don’t need to bother letting the marshmallow set up and dry out and *then* melt them down for the treats. Just stop the recipe at the point where you’ve whipped the hot sugar syrup into the hydrated gelatin, and consider that to be the same as melted store-bought marshmallows; continue with adding your butter and then cereal.
Very cool! Some rainy day I will have to try this!!
Actually humidity can make this fail. This is what we used to call 7-minute frosting.
Good point that humidity can make it fail! Any time you are heating sugar and using a candy thermometer, excess humidity can mess with your results.
But I want to point out that this recipe is not the same as seven-minute frosting. Even though the ingredients are much the same, this recipe heats the sugar MUCH higher, so the end result is a very different texture and a more stable product. They are two different things, just like Perfect Divinity (also with the same ingredients, but with the sugar heated to 260 or hard-ball stage) is very different from marshmallow cream.
So yummy!! I am loving the idea of making my own marshmallow creme!
I’ve never made my own marshmallow creme before. Great recipe…excited to try it out!
oh WOW!!! That first picture is just not fair!
How can marshmallow creme be adapted as 7 minute frosting for coconut cake and other like-type recipes?
Marshmallow cream is similar to seven-minute frosting, however the sugar is heated to a much higher temperature so the texture is different; it’s a different product. For a delicious frosting, take the marshmallow cream you just made, and then whip butter into it, that will give you Italian Buttercream (because marshmallow cream itself is the same thing as Italian meringue, so adding butter gives you Italian meringue buttercream.)
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.
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.
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(
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.
Ditto Penny – I’ve used Lyle’s Golden Syrup in place of corn syrup many times and have not had any issues.
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.
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 :)
The difference between marshmallow and marshmallow cream isn’t a matter of “stopping the process early” or not. The difference is, marshmallows are hot sugar syrup whipped up with air and stabilized with gelatin and marshmallow cream is hot sugar syrup whipped up with air and stabilized with egg white.
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!
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!
That is good to know, as I have Lyle’s golden syrup, but have never been able to find corn syrup!
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??
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!
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.
I’m going to try Lyle’s golden syrup the next time I make marshmallow creme, too. It’s so delicious and corn syrup doesn’t taste good at all. I love a dollop of marshmallow creme in hot chocolate. I use a tiny frothing whisk when I mix up my hot chocolate and a little marshmallow creme makes it extra fluffy textured. I love Ghiradelli ground chocolate and Abuelita Mexican hot chocolate powder or discs (half a disc in 2 cups of milk (16 floz/.5l)
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 :)
Here’s a recipe that just uses plain old sugar instead of corn syrup or golden syrup. 7-minute Frosting: http://alwayswithbutter.blogspot.com/2011/04/pumpkin-cupcakes-with-cloud-frosting.html#more
Yes, but seven-minute frosting (which invariably takes 13 minutes for me…) is not actually the same as marshmallow fluff, even though the ingredients are almost the same. For marshmallow fluff (aka Italian meringue), the sugar is heated much higher, which makes the texture different. (fun fact: if you heated the sugar even higher, but otherwise followed the recipe the same, you would get “Perfect Divinity,” a fudge-textured confection.) Because of heating the sugar so high, an invert sugar like corn syrup is needed in this recipe to prevent the sugar from crystallizing. But, you can easily make your own glucose syrup to use, if you can’t easily buy corn syrup or golden syrup.
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! :)