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!
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Why this recipe works
- In under 30 minutes, you can have marshmallow creme (aka marshmallow fluff)
- Only 6 ingredients needed
- You can flavor the marshmallow fluff as you'd like
I didn't know how easy it was to make a marshmallow creme recipe. Really. It's just a combination of a sugar syrup and an egg white meringue. Who knew?
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.]
Marshmallow creme, marshmallow cream, marshmallow fluff, marshmallow spread - no matter how you spell it or what you call it (and I'll use the terms interchangeably), it's delicious!
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, so you can make as much as you need, like for a batch of Peanut Butter Marshmallow Fluff Cookies!
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 creme, head to your kitchen instead of the store!
I love marshmallow frosting and have made several marshmallow fluff recipes but this is by far the best and thickest yet and easy to make. I made it for chocolate whoopie pie filling. This will be my go to from now on. Thank you for a great recipe Tammy.
- Donna
Recipe ingredients
Here's what you need to make a marshmallow fluff recipe:
Ingredient Notes
Egg whites: For a successful meringue, the egg whites need to be absolutely free of fat to whip. To make sure there is no yolk, I suggest you separate the eggs over a bowl and dump the whites into another bowl (an egg separator can help). Also, wiping the mixing bowl with white vinegar or lemon juice prior to adding the whites helps to ensure there is no fat in the bowl that can inhibit the meringue formation. This step is optional but highly recommended.
Corn syrup: 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).
Cream of tartar: Used to stabilize the egg whites as they're whipped into meringue. It isn't strictly necessary, but it is recommended.
Flavorings: Flavor the marshmallow cream with vanilla extract, or choose another flavor like 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!
See the recipe card for a full list of ingredients and measurements.
How to make marshmallow fluff
Making marshmallow fluff from scratch is similar to making homemade marshmallows. The only special equipment you'll need is a digital or candy thermometer.
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 than making marshmallows - there's no gelatin needed.
Step 1: Make the sugar syrup
Combine the water, sugar, and corn syrup, 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, and heat to 240°F, or soft-ball stage (photo 1).
Step 2: Whip the egg whites to meringue
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 just about the same time the egg whites are ready (photo 2).
Step 3: Add the sugar syrup to the meringue
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 it's all been added, beat until the marshmallow creme is very thick and glossy, about 7 to 8 minutes (photo 3).
How to clean your saucepan
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!
Step 4: Add the flavoring
Add the vanilla extract (or another flavoring of your choice), and whip for a minute more (photo 4).
That's it! You're done (photo 5).
Storage instructions
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.
Questions asked and answered
Here are some questions you might have...
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.
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.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More fudge and candy recipes to try
Recipe
Homemade Marshmallow Creme (Marshmallow Fluff)
Ingredients
- 3 large egg whites, at room temperature, see Recipe Notes
- 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 sugar, corn syrup, and water 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. That's all there is to do!
- Storage instructions: 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.
- 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.
Kimberly says
It's perfect and oh so yummy!
Tammy Spencer says
Hi Kimberly, I’m so glad you like it! Thanks for sharing 🙂
Naiema says
Hi please advise why my fluff after standing for some time in a container starts to go airy or flat, I normally use it straight away to make my chocolate logs but after half an hour or so it's no longer stiff it's airy then goes flat and if I dip in the chocolate it falls of the wafer
Tammy Spencer says
Hi Naiema, It's hard to say exactly what might be the problem. It could be that the egg whites were overwhipped so that there was so much air in the meringue, it affected the final texture of the creme. Or if you had more egg whites than the recipe requires, that would lead to too much meringue for the amount of sugar syrup in the recipe. If you try it again, make sure you don't use more than 105 grams (about 3 large) egg whites, and only whip the meringue to soft peaks before adding the syrup. Good luck! 😉
Mary says
I made the marshmallow cream 2 days ago. It was very thick but extremely light and airy. Did not look thick and creamy like yours. I used my stand mixer and only had to whip it about 3 1/2 minutes to get very thick but so very light and airy. Should I have whipped it longer? When I whipped the egg whites, they were foamy but held peaks. What do you think the problem was?
Thanks!
Tammy Spencer says
Hi Mary, I have a couple of thoughts as to what might have happened. First, did you maybe overwhip the egg whites? It could be that there was so much air in the meringue, it affected the final texture of the creme. The other idea is that maybe the amount of egg whites you used was more than the recipe requires? That would lead to too much meringue for the amount of sugar syrup in the recipe. If you try it again, make sure you don't use more than 105 grams (about 3 large) egg whites, and only whip the meringue to soft peaks before adding the syrup. Good luck, and please let me know how it goes 😉
Kelly says
Hi. I am making this recipe for the 2nd time. I made it using honey instead of corn syrup both times. The base came out great again the 2nd time but I added peanut butter to it and it became and stayed flat and very liquidy even with more beating.Total fail. Any suggestions for making it peanut butter flavored?
Tammy Spencer says
Hi Kelly, That’s an interesting question. I haven’t tried making peanut butter-flavored marshmallow crème. I suspect that the peanut butter is too dense to keep the meringue from separating, but that is just a guess. I think I’d to stick to flavoring extracts for the marshmallow crème and keep the peanut butter as a separate ingredient, like in a Fluffernutter sandwich. Good luck!
Linda k Frost says
WOW! What a great recipe. Used honey instead of corn syrup and no thermometer and feel very fortunate that it came out perfect thanks to the great directions! Am using this to make a friend home-made Ding Dongs, frozen. It tastes absolutely amazing! Thanks so much.
Tammy Spencer says
Hi Linda, I’m so glad you like it - thanks for sharing your tweaks. Those Ding Dongs sound yummy! 🙂
Duncan says
Great when I initially made it, but had separated within a week of being stored in an airtight container at room temperature, becoming a stringy mass floating on a layer of liquid at the bottom of the container. Maybe it needed more whisking than the recipe states?
Tammy Spencer says
Hi Duncan, I’m sorry you had trouble with your marshmallow crème separating. I haven’t had this problem myself, but you are probably correct in needing to whisk it longer (everyone’s mixer is slightly different). I should think if you stir the mixture together, it should be fine. Good luck, and happy baking!
Mariángel says
perfectamente explicada la receta, un placer seguirte, gracias!
Tammy Spencer says
Con Gusto, Mariángel! 🙂
Gwendolyn Jackson says
Haven't made it yet, but seems to be exactly what I was looking for. Looking forward to making it 🙂
Donna says
I love marshmallow frosting and have made several marshmallow fluff recipes but this is by far the best and thickest yet and easy to make. I made it for chocolate whoopie pie filling. This will be my go to from now on. Thank you for a great recipe Tammy.
Tammy Spencer says
I’m so glad you like it, Donna! 🙂
Rachel says
This sounds delicious and it is exactly what I have been looking for. I noticed that the default amount is 6oz. If I made 8 oz would that translate to one cup volume or is it jst in weight? Thanks.
Tammy Spencer says
Hi Rachel, while I haven’t measured the volume of 6 ounces of marshmallow crème, a quick search says that 3 ounces of marshmallow fluff is equivalent to one cup. That makes sense, because the 2 cup ziplock container I used to store it was pretty full!
Rachel says
Thank you so much! This helps me.
Lindsay Grega says
Is it possible to make a "chewy" marshmallow creme? What would you suggest to do this?
Tammy Spencer says
Hi Lindsay, that’s a good question. I’m not sure about making a crème that’s chewy, but you can also make marshmallows directly. Maybe you can make my recipe for Irish Whiskey marshmallows (without the whiskey) and then melt them a bit to soften? Let me know if that gives you the texture you’re looking for.
Bill says
Divinity is what you are looking for. reduce egg whites to 2, increase sugar to 2 ½ cups, reduce corn syrup to a ½ cup. bring to 240° slowly pour into your stiff egg whites.
Tammy Spencer says
Thanks, Bill!
Jenna P. says
Hi Tammy!
I found you when I was first looking for whiskey marshmallows, and boy did you deliver!! I haven’t been able to try them yet, because I was really looking for a whiskey marshmallow CREAM (especially since it’s faster/easier). Is there a way I can put whiskey in this cream recipe without messing up the stability?
Thankyou!
Tammy says
Hi Jenna, Great question! I think you can replace the vanilla with whiskey easily. Depending on how strong you want the marshmallow creme to be, I'd say you can probably use 1 - 2 Tbsp of whiskey with no trouble. I'd start with 1 Tbsp, whip the creme for a minute, then see how it looks & tastes before adding more.
I love this idea, so please let me know how it goes. Good luck, and happy...uhm...whipping! 😉