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
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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Fantastic, be careful not to pour the mixture into your mixer to fast.
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.
I would use it on ice cream with hot fudge sauce and chopped peanuts.
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!
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.
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!
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!
Why make homemade anything when you can buy it cheaper at the store?
Freshly homemade marshmallow cream is just tastier than store-bought!
I have never found a brand of marshmallow cream that uses real vanilla, and real vanilla tastes way better than “vanillin” (which is the fake vanilla used in the store-bought stuff.) Some brands of marshmallow cream also use dried egg whites instead of fresh, various gums and stabilizers which affect the taste and texture, and artificial dyes to make it look “whiter,” which I prefer to avoid. So, I find it worth the work. YMMV.
jhgfdwedfghjkuytr. Sorry! Love your cooking michelle!
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.
This recipe is simply WOW! Michelle. .. u r a genius :) so simple and so yumm …. loved it !
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/
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 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.
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?
Great!
Oh no you didn’t!