Homemade marshmallow creme isn’t terribly difficult to make– and it’s so much better than what comes in a jar. It’s so silky, smooth and irresistible!
I try to keep a jar of marshmallow creme in my pantry, but sometimes I run out…aaaaaaaaand that’s exactly what happened to me the day I wanted to make a recipe that required marshmallow creme. That got me to exploring if I could make my own. Well, I can, and so can you! All you need are ingredients that I already have in my home– egg whites, sugar, corn syrup, water and vanilla. The end result of my efforts yielded a creamy and velvety marshmallow creme. It was really hard to resist not eating it all– and that’s the truth!
Making homemade marshmallow creme isn’t super difficult, though you do need a candy thermometer. This is a kid friendly recipe, in that they will want to eat it by the spoonfuls. But, you want to keep them safely away from the boiling sugar and water mixture.
The first step is to beat egg whites and cream of tartar together until light and frothy. With the
mixer running, slowly pour in 2 tablespoons sugar; beat until soft
peaks form. Set aside.
On the stove top, combine water, sugar and corn syrup, and give it a good whisk and then cook until boiling.
This is where a candy thermometer is your best friend. You need to cook this mixture until it reaches the “softball stage” …
…which is 240 degrees. Done!
With the mixer on low, slowly add hot syrup to egg-white mixture.
Increase mixer speed to high and continue beating for 5 minutes. Now the “magic” begins!
Increase mixer speed to high and continue beating for 5 minutes. Now the “magic” begins!
Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
Done! You just made homemade marshmallow creme!
Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.
TASTING NOTES: I have no idea how long this will last, because it lasted two days in our home. My son and I kept pilfering tastes of this, until I announced it was going to be used to make a marshmallow butter cream frosting
With Thanksgiving not too far away (gasp), I’ll make this as an ingredient for our ever popular Sweet Potato Casserole, or to make our favorite S’mores Rice Krispie Treats. I also plan to make a fruit dip that is one of our favorites– and I’ll share that recipe when I do.
How to Make Homemade Marshmallow Creme
I try to keep a jar of marshmallow creme in my pantry. I’ve always wanted to make my own, and today was the day. It’s actually very easy to make, but you really do need a candy thermometer. After making this recipe, it was hard to not eat this by giant spoonfuls. It.is.so.good.you.want.to.eat.it.all I definitely have plans for this. There’s be new recipes coming up. Recipe slightly adapted from Martha Stewart
Equipment
- candy thermometer
Ingredients
- 3 large egg whites room temperature
- ⅔ cup sugar plus 2 tablespoons
- ½ tsp cream of tartar
- ¾ cup light corn syrup
- ⅓ cup water
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
- In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling.
- Cook, stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
- With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes.
- Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
- Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.
Notes
This is so much tastier than store bought!
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
I can only imagine how good homemade marshmallow fluff would be- wow.
Yuck about the fire sprinkler springing a leak, that is not good. Hopefully, it will be fixed soon and you can get back to normal.
Velva
Ohhh, that sounds like the perfect topping for some sweet potatoes or in some rice crispy treats. I would love a dollop on my ice cream sundae too.
So excited I won, I already have plans to get started canning. 🙂
I'll send you an email shortly!
Pass the peanut butter (I love fluffernutters!)
This would be nice as a filling for whoopie pies too.
I use Italian meringue to frost certain types of cake I make. It's almost like marshmallow and the proces of making it is very similar to this. I just might try some marshmallow cream now.
I see some peanut butter and fluff sandwiches in my future!
I can think of so many things I could uses this marshmallow creme for. Of course, I'd be eating it by the spoonfuls too! Looks delicious, Debby!
Wow, I can't get enough of those photos, it's gorgeous!
What a luscious creme. I would have to hide this in my house or it would disappear in a nanosecond.
Sam
This would have to be hidden in my basement party or it would disappear all too quickly.