A few month ago I made homemade marshmallows for the first time. They were fluffy and airy and incredibly easy to make. I used them in some awesome s'mores ice cream sandwiches and was totally smitten with the fact that I could make my own marshmallows from now on. Fast forward to now and I've found my new marshmallow-y obsession: Homemade Marshmallow Creme.
It's smooth, glossy, creamy, and fluffy, and I love it.
Just like marshmallows, Marshmallow Creme is a breeze to make. In fact, I think making Marshmallow Creme might even be easier (which is a little dangerous when you think about it). Whip up some egg whites, make a sugar syrup, combine the two, and whip, whip, whip your way to marshmallow heaven. That's basically the gist of it, for reals. :) And since marshmallow creme doesn't have to "set" like marshmallows do, you can be spooning this stuff into your mouth straight away - I mean, ahem, using it in a recipe. Of course there's a recipe coming up - I always have an ulterior motive. ;)
I think I should mention that I happen to know a marshmallow LOVER who claimed full rights on the marshmallow creme-covered beater, spatula, and spoon once I was done making this stuff. I'm pretty sure that means it gets a huge stamp of approval.
PrintDIY Marshmallow Creme
This homemade Marshmallow Cream is incredibly easy to make. Plus, it's so perfectly thick, fluffy, creamy, and glossy, you'll wonder why you ever bothered buying it from the store!
- Yield: about 5 cups 1x
Ingredients
- 3 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup water
- 5 ½ ounces granulated sugar, divided (¾ cup plus 2 tablespoons)
- 9 ounces light corn syrup (¾ cup)
- 1 teaspoon vanilla extract
Instructions
- Place the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over. Beat, increasing the speed to medium-high, until the eggs starts to get light, airy, and frothy. With the mixer running, slowly pour in ⅞ ounce (2 tablespoons) granulated sugar. Continue to beat until firm (but not stiff) peaks form. Set aside.
- Fit a small saucepan with a candy thermometer, or have a reliable digital thermometer ready nearby. Combine water, sugar, and corn syrup in the saucepan and stir together. Bring to a boil over medium heat, and then, using a heat-safe spatula, stir very frequently as you cook the syrup mixture to 240°F, maintaining a consistent boil. Once at 240°F, remove from the heat immediately.
- Start the mixer on second speed and slowly pour the syrup in as it mixes until all of the syrup has been added. Stop the mixer and scrape down the bowl if needed, and then increase speed to medium-high and beat for another 5 minutes. The mixture should have expanded and you should now have a white creme that's able to hold some shape. Add the vanilla, wipe down the bowl and beater, and beat for about 1 more minute, until the mixture is even in color again and has reached the desired consistency of marshmallow creme.
- Store creme in an airtight container in the refrigerator.
Recipe Adapted From: Kimberly Reiner via Martha Stewart
Copyright protected by Digiprove © 2013
Emmie says
Thanks for this recipe. They don't sell marshmallow creme where I live (in Canada) but I wanted to try out this peppermint cake recipe with marshmallow buttercream frosting
http://smartandfun.hubpages.com/hub/Easy-White-Peppermint-Cake-with-Marshmallow-Buttercream-Frosting
Your concoction works splendidly and if my memory serves correctly is no different from the stuff you buy in jars the last time I was in the US and had some. Thanks again and have a Happy New Year!
alexandra says
That's fantastic! I've been wondering how this would work in a frosting recipe; I'll have to try it myself sometime! I'm really glad you liked the marshmallow creme. :)
Beth says
I'm going to try hosting a gingerbread house party for our neighborhood kids in two weeks. An experienced house maker suggested I used marshmallow fluff instead of royal icing to attach the candy. She used the collapsable plastic squeeze bottles. The idea is that the kids wouldn't have the icing sliding down the house after putting candy on it. She bought "marshmallow icing" in a box at the grocery store, but your recipe sounds better. Has anyone tried it with gingerbread houses?
alexandra says
To be honest, I don't think this would hold up candy any better than icing. When first made, it is on the stiffer side to where it can hold its shape, but it does seem to soften more over time. I would think that a stiff icing would work, so maybe you could try using the homemade marshmallow creme in an icing recipe.
Marilyn says
I will be making a lot of fudge. I give a little bag of fudge to everyone in my family and there are about 45 of us. I'll let you know how it turns out after I ma ke the next batch of fudge, which will be soon.
alexandra says
Great! Thanks Marilyn!
Marilyn says
Has anyone used this to make fudge? Did the fudge set up?
alexandra says
I haven't personally, but please let me know if you give it a try!
alexandra says
I actually just had a thought. This recipe was adapted from one found on Martha Stewart's website. The original recipe was intended to be used for fudge. The only thing that might affect the fudge setting is that the original instructions call for cooking the sugar mixture to 242º-248º, rather than 240º as I did here. It's possible that the higher temperature would be better for the fudge. Hope that helps!
Marilyn says
I made the fudge and it turned out wonderful. I cook my fudge to about 240-242 degrees. I was very happy with it. I am going to try using the Blue Agave syrup next time. I've been reading lately how unhealthy corn syrup is. It is a genetically modified food and is the worst carb according to some experts. If the agave works out as well I'm going to be really happy. Thank you for this recipe.
alexandra says
Great! Thanks for coming back to let me know!
I realize that corn syrup isn't the most attractive ingredient, and I rarely use it myself. I reserve it only for recipes like this one where it can be hard to find a good substitute. I'd love to here how the agave syrup works when you try it!
Keily says
No. I am actually thinking of swirling it in the ice cream... I'm just afraid that it might harden too much and ruin the texture of the ice cream. I might have to try it this weekend. I'll come back and post a link to my website for the final result :)
alexandra says
Oh I see... Well I'm really not sure how that will work, but maybe you could use a bit of vodka in the marshmallow creme to help ensure it doesn't freeze hard (or any alcohol really, but vodka for no change in flavor). I'd love to see what you come up with!
Keily says
Hi Alexandra,
I came across your page while doing another search. I was wondering if you have any idea of the consistency of the marshmallow creme if it were to be frozen? Would it be like an ice cream or rock hard? I'm too lazy to check myself, LOL! I'm trying create an ice cream that mirrors one of my cake creations... Let me know if you can :)
Please and Thank you!!!
K. Martini
alexandra says
Hmm, the idea of freezing marshmallow creme makes me a little nervous (hah!), but considering that I usually freeze my marshmallows, which are made in a very similar way, it might work. Are you putting the creme in an ice cream base?
Keily says
I meant to click the reply button, lol! Ooooops. Comment's below
Maida says
Please could you tell me how long can you keep the Marshmallow Creme
Thanks
alexandra says
Mine lasted for about a month. It was still good, but that was when we finished it, so I can't speak for how much longer than that it would last. It's more stiff when it's first made, though, so if you'll be piping it or using it in any way that you need it to set, fresher is better.
Maida says
What else could you use it for Please
Lucy says
This sounds wonderful, I'll be making it sometime next week and will be using it to make marshmallow buttercream (...and eating the rest with a spoon ;) ) - do you have any idea how long it will keep for?
alexandra says
I'm so sorry I didn't get back to you earlier Lucy! I had mine in the fridge for about a month and it was still good, although it does seem to not be as stiff after a while. Still perfect for eating. ;) I'd love to hear how that buttercream turns out!
jocelyn says
I just found this post and would love to try making this... I'm curious about how you use the Thermapen though. It seems like with a regular candy thermometer that is attached to the pan you should know the exact moment it hits 240. Do you hold the Thermapen in the syrup with one hand and stir with the other while you're waiting for the temperature to come up? Or do you just keep testing once it comes to a boil?
alexandra says
Hi Jocelyn,
You can definitely use a candy thermometer for the marshmallow creme. I use the thermapen because my experience with candy thermometers has been frustrating; after using an inaccurate one and ruining a recipe, I decided it was time to get a more reliable thermometer. I believe what I did in this case was let the syrup come to a boil, and then start testing the temperature. Once it got close to the desired point, I kept the Thermapen in while stirring so I knew exactly when to take it off the heat.
jocelyn says
I made it this weekend and it came out great! I don't know how thick it's supposed to be, but mine was thick enough to put a blob on skewers and still roast over the fire. Big hit with s'mores this weekend - thank you! One more question... have you used the marshamllow creme with rice krispie treats? I tried it this weekend and mind didn't set; maybe I used too little?
alexandra says
Yum.. marshmallow creme roasted over the fire sounds awesome! I can tell you that mine was thick enough to pipe when it was fresh. I haven't tried making rice krispie treats with it though. Did you follow a recipe that called for marshmallow creme? I'm not a big rice krispie maker so I don't have much advice on that front, unfortunately.
Tiare says
Hi, I'm wondering if you ever figured out your rice krispie treats. I'm hoping to make them this week. Any suggestions would be appreciated!
Eleora says
I stopped as early as Amy did. I am definitely going to make it again...today!! Yay :D
alexandra says
Good to know! And yay... go for it!!
alexandra says
I was just about to reply to your comment and let you know that you might try the agave syrup. Something like glucose syrup, honey, golden syrup, or agave would be other possibilities, although I don't have any experience using them for marshmallows or marshmallow creme myself. I would suggest sticking with the cream of tartar, though if possible. Hope that helps! :)
Eleora says
I used agave syrup as a substitute and stick to the rest of the recipe. ( I didn't omit cream of tartar) And.....it turns out PERFECT!! :D It was soooo addicting that I single-handedly finish 3 cups of it with chocolate bread. (That says much since I have a small appetite) The remaining 2 cups went to my friends' house and they LOVE it too. :D
alexandra says
Good! I'm so happy to hear that! Did you cook the syrup all the way to 240ºF, or stop early as Amy did? I'd love to know in case other readers have the same question you did.
Chocolate bread and marshmallow creme sounds ahhh-mazing!
Eleora says
I love making marshmallows and this recipe seems DELICIOUS. Too bad my place doesn't sell corn syrup...:( Do you have any suggestion for light corn syrup substitute? It will be GREAT if you have some suggestions for me! :D I promise I'll run to the kitchen straight away. Hehe.
Amy says
I substituted agave syrup for the corn syrup, as my kiddo can't have corn syrup. I only heated the mixture to 200 degrees because, if I'm not mistaken, I think agave syrup has a lower smoke point than corn syrup, and I didn't want to burn it. It came out great! It has a more complex flavor than store-bought marshmallows, for sure - almost like a subtle molasses flavor. I omitted the cream of tartar. Thanks for the recipe! I needed some fluff for a muffin recipe my daughter wants to try, but couldn't find anything without corn syrup.
alexandra says
Well I'm so glad it worked out for you! I wasn't sure whether a substitute for the corn syrup would work, but that's awesome that you were able to make the recipe suited to your needs. Good luck with those muffins, and thanks so much for letting me know!
Eleora says
Thanks for the suggestion!! :D
Rebecca says
Just made this. Yum. We had it warm over chocolate ice cream right from the mixing bowl. So yummy. I added a pinch of salt and a teaspoon of vanilla. So very very good. The rest of it is headed for whoopie pies. Thanks for the recipe.
alexandra says
Sounds awesome! I wish I'd thought to try this over some ice cream; that would be amazing. I'd love to hear how your whoopie pies turn out with the creme, and I'm so glad you liked the recipe!
Char says
Hi there!
I love the taste and consistency of your recipe. I love making marshmallow creme since we don't have it here in our country. Just one concern. When I make the creme it comes out great, but it weeps after a few days. I see some sort of liquid gathering right below the container. What causes this? Does your creme last a month without weeping? Hope you can help me with this.
Thanks!
alexandra says
Hi Char! My marshmallow creme lasted the whole time without weeping or seeping any sort of liquid. Are you sure that your thermometer is working correctly/accurate and the syrup reached the correct temperature before you added it to the eggs? Did you skip any ingredients or change the recipe at all?
Char says
I followed the recipe to the letter. Perhaps it's the thermometer. I should keep testing. Hahaha. Although the thermometer read 240 when I mixed the syrup with the egg whites. In case i don't have a thermometer, is there any way to know that the syrup is okay to mix with the egg whites?
alexandra says
I would definitely check your thermometer to see if it's working accurately. Technically, you're bringing the sugar syrup to the soft-ball stage, which means that if you spoon a bit of it into a bowl of really cold water, you should be able to clump it into a little ball with your hands, but if you lift it out of the water, it will string out. The problem is that 240º is right on the edge of the soft ball stage, heading to firm ball, so you're really better off using a good thermometer.
You can also check the note section on this recipe for more information on testing your thermometer.
Hope that helps!
Barbara says
Maybe it requires longer mixing time or there could be a difference in climate where
you are Char?
alexandra says
Climate could potentially be an issue!
Jenna @ thehoneymoonkitchen says
Thank you so much for this! I live in Ireland where it's really hard to find marshmallow creme and I always see delicious recipes needing the stuff! Who knew it was so easy to make?!
alexandra says
SO easy! You're welcome! Hope you give it a try if you haven't already!