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
Homemade Marshmallow Creme
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:
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Marshmallow Madness)
All images and text ©
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! 🙂
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.
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
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 🙂
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 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.
How can marshmallow creme be adapted as 7 minute frosting for coconut cake and other like-type recipes?
oh WOW!!! That first picture is just not fair!
I’ve never made my own marshmallow creme before. Great recipe…excited to try it out!
So yummy!! I am loving the idea of making my own marshmallow creme!
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.
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.
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! 🙂
Yum! Love that you made a homemade version. Can’t wait to try it out!
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….
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!
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.
Hi Michelle! Is marshmallow creme a necessary part of making fudge?
Hi Kaye, Some fudge recipes call for it, but not all of them.
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…
Proud I can buy it. Seldom use it.
I’ve never tried marshmallow cream, but I have a feeling it would go well with something Nutella-ish. 🙂
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!
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!!!
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 🙂
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.
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.
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.
That picture of the creme on the beater. Wowzers I could lick that baby clean! Need to try this!!
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!
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!
Great idea! I love eating marshmallow creme by the spoonful!
Oh no you didn’t!
Great!
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?
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!
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.
Does the creme really need to be kept in the refrigerator? I’m worried about it getting hard, thus being unusable.
Hi Amanda, It does. It won’t get too hard.
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?
You can make your own marshmallows 🙂 Just omit the peppermint extract for “regular” flavored marshmallows: https://www.browneyedbaker.com/2012/12/05/homemade-peppermint-marshmallows/
This recipe is simply WOW! Michelle. .. u r a genius 🙂 so simple and so yumm …. loved it !
can we make this without a candy thermometer?
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.
jhgfdwedfghjkuytr. Sorry! Love your cooking michelle!
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!
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!
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!
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.
I found this recipe as well as the homemade hostess cupcake recipe through a search engine. I substituted agave syrup for the corn syrup and the marshmallow cream turned out great! I then made the hostess cupcakes and my family devoured them. Luckily I have enough marshmallow cream to make more cupcakes. Until I make them, I am slathering the cream on graham crackers and topping it with chocolate. I also popped popcorn and stirred marshmallow cream and chocolate chips with that. The possibilities are endless!!! Thanks for the great recipes, I have your website bookmarked now!
I would use it on ice cream with hot fudge sauce and chopped peanuts.
Do you happen to know the yield conversion for this? In other words, is this the approximate amount of one 7-oz jar (for when I’m using it I’m recipes that call for a jar of fluff)?
Hi Sarah, It would only be about 2 tablespoons shy of a 7-ounce jar, so I think you could use it interchangeably.