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–+ servings
Marshmallow creme on a whisk.

Homemade Marshmallow Creme (Marshmallow Fluff)

By 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!
5 from 15 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 oz
Calories: 228kcal

Special Equipment

Ingredients

  • 3 (105 grams) large egg whites, at room temperature, see Recipe Notes
  • ½ teaspoon (½ teaspoon) cream of tartar, optional, see Recipe Notes
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (256 grams) corn syrup, see Recipe Notes
  • ⅓ cup (79 grams) water
  • 1 teaspoon (1 teaspoon) pure vanilla extract, see Recipe Notes

Instructions

  • In the bowl of a stand mixer fitted with a whisk attachment, combine 3 large egg whites and ½ teaspoon cream of tartar. Let this sit while you go to make the sugar syrup.
  • Combine ¾ cup granulated sugar, ¾ cup corn syrup, and ⅓ cup 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 1 teaspoon pure vanilla extract 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.

Recipe Notes

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.
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, like 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!

Nutrition

Serving: 1oz | Calories: 228kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Sodium: 52mg | Potassium: 66mg | Sugar: 58g | Calcium: 6mg