Homemade Marshmallow Creme

Published February 7, 2013. Updated January 3, 2019

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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
Prep15 minutes
Cook10 minutes
Ready in: 25 minutes

Ingredients

Instructions

  • 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.
  • 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.
  • Recipe Source: adapted from chow who adapted it from "Marshmallow Madness!" by Shauna Server.

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48 Comments

  • CharlieSierra

    Hi! My husband LOVES marshmallow creme! I want to make this for him, but only problem is he’s deployed. It typically takes one week for him to receive packages. He’s in Afghanistan. Good idea or bad one to send this?

    • Jaclyn

      Jaclyn Bell

      Charlie – I wouldn’t recommend shipping it as it requires refrigeration due to the egg whites. I’m very grateful to your husband for his service =). You’ll definitely have to make him some when he returns home!

  • Kari@Loaves n Dishes

    If I were floating on clouds of this fluffy Marshmallow Creme, I would fall from the sky because it would be eaten in no time flat.

  • sally @ sallys baking addiction

    Jaclyn! I had NO idea marshmallow creme was so easy to make. I have so many memories eating peanut butter + marshmallow creme sandwiches with my sisters when I was little. I think I would use this for everything. How yummy would it be swirled into brownies? amazing! Ok, I need some marshmallows now… ;)

  • Averie @ Averie Cooks

    I want to lick the beater! :) Making it is just one step below making marshmallows, really, and I need to make it more often. Then again, no! I don’t! :) Gorgeous!

  • joan

    The link isn’t working for me so I will tell you my favorite.
    7 oz. of marshmellow cream and 16 o.z of softened cream cheese mix/blended together. It is a delicious fruit dip!
    You photo looks so tasty. :)

    • Jaclyn

      Jaclyn Bell

      Thanks Joan! sorry about the link, just fixed it so hopefully it’s working correctly now. And that’s funny you mentioned that because I have a very similar recipe posted with a strawberry cream cheese, I love the stuff!

    • Maryann

      Add orange marmalade and dip cantelope in it. addictive…really