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    Home » Fudge & Candies

    Published Jun 12, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Homemade Marshmallow Creme (Marshmallow Fluff)

    Jump to Recipe Jump to Video
    Marshmallow creme on a whisk Pinterest banner.
    Pulling the whisk full of marshmallow creme out of a mixing bowl Pinterest banner.

    Thick and flavorful Homemade Marshmallow Creme (aka Marshmallow Fluff) is easy to make. Use it for s'mores, as a frosting base for cakes and cupcakes, or as an ice cream mix-in. It's better than store bought!

    Marshmallow creme on a whisk. this …

    Why this recipe works

    • In under 30 minutes, you can have marshmallow creme
    • Only 6 ingredients needed
    • You can flavor the marshmallow creme as you'd like

    I didn't know how easy it was to make homemade Marshmallow Creme. Really.

    I'd always bought a jar of marshmallow creme (aka marshmallow fluff) whenever I needed some, which wasn't very often, truth be told. I always thought it tasted a bit like plastic.

    [Side note: Since I didn't grow up in New England, I hadn't heard of a Fluffernutter Sandwich, a concoction of marshmallow fluff and peanut butter on white bread. It's supposed to be quite the delicacy. But I digress.]

    Jump to:
    • Why this recipe works
    • What you need
    • How to make marshmallow creme
    • Questions asked and answered
    • Pro Tip: Saucepan cleaning tip
    • Easy to make and fun to eat
    • Related Recipes
    • Recipe
    • Comments

    What you need

    There are just six ingredients needed, and only two might not be familiar. Cream of tartar is used to stabilize the egg whites as they're whipped into meringue. It isn't strictly necessary, but it is recommended.

    Corn syrup is used to stabilize the marshmallow fluff and help keep it tacky. If you haven't any at hand, you can replace it with ¾ cup honey (255 grams).

    You can flavor the marshmallow cream with different extracts. Use ¼ teaspoon of almond, mint, or Fiori di Sicilia (an orange vanilla extract). You can even add 1 to 2 tablespoons of whiskey or bourbon for a boozy twist!

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    Marshmallow Creme ingredients in glass bowls on a table.
    Only six ingredients are needed for marshmallow fluff

    How to make marshmallow creme

    Making marshmallow fluff from scratch is similar to making homemade marshmallows. The only special equipment you'll need is a digital or candy thermometer.

    Step 1: Make the sugar syrup

    A basic marshmallow recipe has you make a sugar syrup (which is sugar, corn syrup, and water) and bring it up to 240°F (soft-ball stage). Separately, you have softened gelatin in a mixing bowl, waiting to receive the syrup. When the syrup is hot enough, you add it to the mixing bowl and whip it all together to make the marshmallow base. Drying the marshmallows comes next.

    Making a homemade marshmallow fluff recipe is even easier. Start by heating the basic sugar syrup (photo 1).

    Collage of heating sugar syrup.
    Bringing the syrup to soft-ball stage (240°F)

    Step 2: Whip the egg whites to meringue

    As the syrup begins to boil, whip egg whites with the cream of tartar to soft peaks. They come together after about three minutes of whipping (photo 2).

    Collage of whipping egg whites into meringue.
    Whipping egg whites into meringue

    Step 3: Add the sugar syrup to the meringue

    Slowly pour the hot sugar syrup in a thin stream down the side of the bowl into the whipped egg whites with the mixer running on low speed. After it's all been added, beat until the marshmallow creme is very thick and glossy, about 7 to 8 minutes (photo 3).

    Pouring sugar syrup into meringue.
    Slowly adding the hot syrup to the merigue

    Step 4: Add the flavoring

    Add the vanilla (or another flavoring of your choice), and whip for a minute more (photo 4).

    Adding vanilla to marshmallow creme.
    You can flavor the marshmallow fluff as you like

    That's it! You're done (photo 5).

    Pulling the whisk full of marshmallow creme out of a mixing bowl.
    Look at that texture!

    Questions asked and answered

    Here are some questions you might have...

    Is marshmallow fluff the same as melted marshmallows?

    While they may look the same, they're not the same. Marshmallows have gelatin in them that help them to set, so melted marshmallows don't stay soft and creamy like marshmallow fluff does.

    What can I do with marshmallow creme?

    Well, the obvious uses are for rice krispy treats or s'mores. You can also use it as a mix-in for ice cream or as a base for Marshmallow Buttercream frosting or fondant.

    Marshmallow creme in a container on the counter.
    Thick, glossy, and delicious!

    Pro Tip: Saucepan cleaning tip

    When it's time to clean your saucepan from the sugar syrup, the remainder left in the pan might harden into something that no amount of scrubbing will remove.

    In that instance, fill the pan with water and bring to a boil. That will soften the leftover syrup, and it will magically melt away with no scrubbing needed. Neat, huh!

    Easy to make and fun to eat

    The best part is that this homemade marshmallow fluff tastes so good. No plastic flavors here!

    It's thick, creamy, and chewy, perfect for those Fluffernutter Sandwiches everyone around here talks about! And the marshmallow creme recipe doubles easily and keeps up to 6 weeks at room temperature.

    Then there's just licking it off the beaters. Or sneaking a taste from that tub over there.

    The next time you think about marshmallow fluff, head to your kitchen instead of the store!

    Uhm...hand me a spoon, will you?

    Slainté! L’chaim! Cheers!

    Tammy

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Marshmallow creme on a whisk.

    Homemade Marshmallow Creme (Marshmallow Fluff)

    Tammy Spencer
    Thick and flavorful Homemade Marshmallow Creme (aka Marshmallow Fluff) is easy to make. Use it for s'mores, as a frosting base for cakes and cupcakes, or as an ice cream mix-in. It's better than store bought!
    Adapted from King Arthur Baking
    5 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course DIY ingredients
    Cuisine American
    Servings 6 oz
    Calories 228 kcal

    Equipment

    • stand mixer with whisk attachment
    • candy thermometer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 3 large egg whites, at room temperature
    • ½ teaspoon cream of tartar, optional, see Recipe Notes
    • ¾ cup granulated sugar
    • ¾ cup corn syrup, see Recipe Notes
    • ⅓ cup water
    • 1 teaspoon pure vanilla extract, see Recipe Notes

    Instructions
     

    • In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar. Let this sit while you go to make the sugar syrup.
    • Combine the water, sugar, and corn syrup in a 3-quart saucepan, stirring to wet the sugar. Clip a candy thermometer to the side of the pan, making sure it's in the mixture but not touching the bottom. Bring the mixture to a boil over medium-high heat without stirring.
    • As the sugar syrup begins to boil (the temperature will be at about 225 °F), beat the egg whites on high speed just to soft peaks, about 3 to 4 minutes. Keep an eye on the sugar syrup - it should reach 240 °F (soft-ball stage) just about the same time the egg whites are ready.
    • Turn the mixer to low and slowly pour the hot sugar syrup in a thin stream down the side of the bowl. Don't worry if the egg whites lose some volume at first - they will recover as the sugar syrup gets beaten in.
    • After all the syrup is added, turn the mixture to high and whip for 7 to 8 minutes. The marshmallow creme will be very thick and glossy at this stage. Add the vanilla and whip for 1 more minute.
    • Transfer the marshmallow creme into an airtight container and store at room temperature. It will keep up to six weeks. This recipe can be easily doubled.

    Notes

    Cream of tartar is used to stabilize the egg whites as they're being whipped. It isn't strictly necessary, but it is recommended.
    If desired, you can replace corn syrup with ¾ cup honey (255 grams).
    You can flavor the marshmallow cream with different extracts, Use ¼ teaspoon of almond, mint, or Fiori di Sicilia (orange vanilla). You can even add 1 to 2 tablespoons of whiskey or bourbon for a boozy twist!
    When it's time to clean your saucepan from the sugar syrup, the remainder left in the pan might harden into something that no amount of scrubbing will remove. In that instance, fill the pan with water and bring to a boil. That will soften the leftover syrup, and it will magically melt away with no scrubbing needed.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 ozCalories: 228 kcalCarbohydrates: 58 gProtein: 2 gFat: 1 gSodium: 52 mgPotassium: 66 mgSugar: 58 gCalcium: 6 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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