Name: Marshmallow Cream
Prep time: 20 min
Total time: 20 min
Yield: 2 cups
Ingredients: ¾ cup ( 149 g ) granulated sugar; ½ cup ( 156 g ) light corn syrup; ¼ cup ( 60 ml ) water; Pinch of salt; 2 egg whites, at room temperature; ¼ teaspoon ( 0.25 teaspoon ) cream of tartar; 1½ teaspoons ( 7 g ) vanilla extract

Learn how to easily make your own light and airy marshmallow cream! This simple recipe for marshmallow fluff whips up with just a few ingredients for an ultra-fluffy confection reliable for fudge, frosting, fluffernutters, and more!

Marshmallow creme is one of those things that we 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 we receive on recipes that include it as an ingredient.

The great news is that you can make your own! From-scratch marshmallow creme only requires one saucepan, a mixer, a candy thermometer, and about 20 minutes of time.

What is Marshmallow Cream?

Marshmallow creme is a sugary confection made from corn syrup, sugar, egg whites, and vanilla. This soft-centered spread is similar in flavor to marshmallows but has a spreadable, semi-solid texture. Unlike marshmallows which have a firm and spongey consistency, marshmallow cream doesn’t firm up because it’s made without gelatin.

The most popular brand of marshmallow creme, Marshmallow Fluff, originated in the early 20th century. Not more than a year after it hit the shelves in 1917 the iconic Fluffernutter Sandwich debuted. It’s a classic New England sandwich made with peanut butter and marshmallow fluff.

From-scratch vs. Store-bought

Since this confection is readily available at most supermarkets in the United States, why would you want to make your own instead of just buying it at the store? Here are just a few simple reasons to try making your own.

Simple ingredients. When you make marshmallow creme at home you know what ingredinets go into the fluff. No added stabilizers for prolonged shelf storage, just a handful of simple ingredients.
More flavor. Just like from-scratch marshmallows, the marshmallow cream you make at home has more flavor than the store-bought options.
Not avaliable everywhere. Marshmallow creme doesn’t seem to be readily avaliable all over the globe and being able to make it at home opens up a whole new set of recipes that call for marshmallow fluff.

How to Make It

Once you’ve gathered your ingredients, you are ready to begin!

Heat sugars and water (#1): Combine sugar, corn syrup, water, and salt in a small saucepan over medium-hight heat.
Boil, stirring occasionally until the mixture reached 240°F on a candy thermometer.
Whip egg whites (#2) : While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment.

A saucepan on the left with the number 1 in the corner and a mixing bowl with egg whites on the right with the number 2 in the corner.

Beat to soft peaks (#3): Whip on medium-high speed until soft peaks form.
Note– The egg whites should be ready and waiting when the sugar mixture reached 240°F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
Add sugar to egg whites (#4): Once the sugar mixture reached 240°F, turn the mixer speed to low and slowly drizzle the syrup down the side of the mixer bowl.
Beat until fluffy: Once all of the syrup has been added, increase the speed to medium-hight 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.

Uses for Marshmallow Cream

Once you have a batch of from-scratch marshmallow cream the opportunities are endless! You can begin by simply eating spoonfuls from the bowl or used it in a variety of recipes such as:

Storing and Freezing Instructions

If you are not planning to use the marshmallow cream immediately, here are some tips for storing and freezing.

Refrigerate: Keep from-scratch marshmallow fluff in an air-tight container for up to 2 weeks.
Freeze: Transfer to a freezer-safe ziplock bag and remove as much air as possible from the bag. Freeze for up to 3 months.
Thawing: Allow to thaw on the counter at room temperature and then re-whip the fluff before using.

Common questions

If You Loved This Marshmallow Creme, Try These Recipes Next:

Whether you’re baking with it or using it to create the ultimate Fluffernutter sandwich, a batch of from-scratch marshmallow creme will definitely serve you well.

Marshmallow Cream

Yield: 2 cups
Prep: 20 minutes
Total: 20 minutes

Ingredients

¾ cup ( 149 g ) granulated sugar
½ cup ( 156 g ) light corn syrup
¼ cup ( 60 ml ) water
Pinch of salt
2 egg whites, at room temperature
¼ teaspoon ( 0.25 teaspoon ) cream of tartar
1½ teaspoons ( 7 g ) vanilla extract

Method

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 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.