Making Homemade Marshmallow Creme is fast and easy and doesn't come with artificial ingredients or preservatives.
I never had marshmallow creme (aka marshmallow fluff) as a child. In fact, I was in my 30's before I ever tried it, and my first experience was not great.
The first time I tried it was when I bought a tub of a cheap store brand for a recipe, and I found it to be terrible. It had a horrible fake aftertaste that I couldn't stand.
Then I found a recipe for a homemade version, and I decided to try it. What a difference! We're talking day and night here. The homemade one had no nasty off-flavors, just sweet and vanilla. Here is my version of Homemade Marshmallow Creme.
How to make Homemade Cream of Tartar:
Making marshmallow creme is one of those things (like pink popcorn and homemade marshmallows) that requires a candy thermometer or an instant-read thermometer. Just don't even try it if you don't have one. If the temperature of the sugar syrup is off, it will most likely fail.
Other than that, this stuff is pretty easy to make. All it requires is whipping up some egg whites, pouring in the hot sugar syrup (which cooks the egg whites), then whipping up the whole mixture. Basically, your mixer does most of the work for you.
Start by adding the water, corn syrup, and salt to a small saucepan. Add the sugar to the center of the saucepan, being careful not to get any on the sides of the pot (this can cause the sugar to re-crystallize and become grainy). Bring the mixture to a boil, and cook until the temperature reaches 240°F.
While the syrup is cooking, you can begin to whip the egg whites with the cream of tartar. Once the egg whites reach a soft peak, and the syrup is at the correct temperature, begin to slowly drizzle the syrup into the egg whites while continuing to mix, being careful not to get any syrup on the whisk.
Continue mixing until the mixture is thick and glossy, and the bottom of the bowl is warm, not hot. Add the vanilla and whisk for another minute or two.
What you're left with is a thick, glossy, sweet, and vanilla-y treat that's great to use as a topping for cakes or ice cream. I love to put a dab of it on a graham wafer along with a small chocolate to make indoor smores. Yum! This is also what I used to cover my smores ice cream cake. Or you could use it to make smores pizza. Oh the possibilities!
Homemade Marshmallow Creme Ingredients:
- Light corn syrup - find this in the baking aisle near the sugar. Though it's not ideal, it is possible to substitute golden syrup.
- Water - use whatever water you normally drink. Tap water is fine.
- Table salt
- Granulated sugar
- Large egg whites - let them come to room temperature before whipping them.
- Cream of tartar - Find this in the baking aisle, either near the spices or near the leaveners like baking powder and baking soda.
- Vanilla
Want more marshmallow recipes?
Homemade Marshmallow Creme Nutrition Notes:
The nutrition information in the recipe below is for 2 Tablespoons of homemade marshmallow creme. The recipe is gluten-free and dairy-free as written.
Homemade Marshmallow Creme
Equipment
Ingredients
- ½ cup light corn syrup
- ¼ cup water
- ⅛ teaspoon table salt
- ¾ cup granulated sugar
- 2 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 ½ teaspoons vanilla
Instructions
- Add ½ cup light corn syrup, ¼ cup water, and ⅛ teaspoon table salt to a small saucepan. Pour ¾ cup granulated sugar into the center of the pot, being careful not to get any on the sides. Stir together and bring to a boil over high heat. Continue to boil until the temperature reaches 240°F on an instant-read or candy thermometer.
- Meanwhile, add 2 large egg whites and ¼ teaspoon cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Begin to whip the eggs to a soft peak at medium speed.
- When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle in about 2 Tablespoons of the hot syrup to warm the egg white. Slowly drizzle in the rest of the syrup, then increase the speed of the mixer to medium-high. Whip until the mixer is stiff and glossy, about 7 minutes. Add 1 ½ teaspoons vanilla and mix for 2 more minutes. Refrigerate in an airtight container for up to 2 weeks.
Nutrition
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