Homemade Marshmallow Creme


Homemade Marshmallow Creme! This was my first time ever making homemade marshmallow creme and who knew it could be so easy to make? The stand mixer and candy thermometer basically do all the work. Not to mention the stuff is addictive.

I could sit and spoon the entire bowlful of it into my mouth before realizing I’ve eaten it all, and then I’d have to lick the whisk clean =). In comparison it’s like homemade frosting verses canned frosting from the store, they just don’t compare right?

Homemade Marshmallow Creme

I’ve made homemade marshmallows several times but I’m so glad I finally got around to trying homemade marshmallow creme. It’s like eating fresh, silky marshmallow clouds. Add this one to your baking recipe book because I have a feeling it’s a recipe you’re going to want to keep on hand.

If you are looking for some uses for this homemade marshmallow creme, here is a link with several great ideas. Enjoy!

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Homemade Marshmallow Creme

The best marshmallow cream you'll ever eat! Homemade is so much better than store-bought and it's actually so easy to make.

Servings: 12
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract


  1. In a small saucepan combine sugar, corn syrup, water and salt. Heat mixture over moderately high heat, whisking occasionally, until mixture reaches 240 degrees on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn't reach quite that low, so if your doesn't either you may want to crank up the speed), until soft peaks form.
  2. Once sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 - 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.
  3. Recipe Source: adapted from chow who adapted it from "Marshmallow Madness!" by Shauna Server.
Course: Dessert
Cuisine: American
Keyword: Marshmallow Cream, Marshmallow Creme
Author: Jaclyn


  • Corrie Freeman: Can I used pasteurized egg whites instead of egg whites? June 5, 2017 at 4:02pm Reply

  • Jackie: I’ve tried this same exact recipe at work but confactoring the yield amount to one gallon & I can not get it right for nothing in the world. At first it seems to have been perfect but the next day it will just foam up. I am so frustrated but also determined to get it right.. Any ideas? July 17, 2016 at 8:00pm Reply

  • Donna: The link takes me to yahoo.com.
    Love all your recipes, can’t wait to try some. January 3, 2016 at 6:41pm Reply

  • Kira: Hi! Recipe looks really easy and SOOO GOOD! Just to be safe, its 240 degrees Fahrenheit right? Thanks! December 12, 2015 at 8:25am Reply

  • Stacey: Hi,
    Can you use Torani marshmallow syrup in lieu of the corn syrup/water/salt concoction?

    Thanks! October 1, 2015 at 10:52am Reply

    • Jaclyn: I don’t think I’d recommend it for this recipe, it probably wouldn’t be the right consistency. October 1, 2015 at 12:08pm Reply

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