There are only 5 ingredients (including water!) in this simple recipe for homemade marshmallow creme, the soft, spreadable fluff that makes the best fudge, and even no churn ice cream.
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I was never the biggest fan of straight-up marshmallows unless they were on the edge of a stick and kind of burnt.? But marshmallow creme is an entirely different story. It was nearly summer 2013 when I first realized that not only could I make my own homemade version, and I haven't looked back ever since.
Marshmallow creme is sort of like marshmallows, but the stabilizer is egg whites instead of gelatin. It has a nice, light texture and flavor, and it's positively delicious when served over cake or ice cream.
What do you do with it?
Even more fun than just serving marshmallow creme as a topping is using it to make marshmallow cream fudge in that old-fashioned sort of style, but without the terrifying precision that usually requires (do you keep stirring after it's shiny, or do you have to make sure it doesn't shine? I can never get it right!).
It also makes the absolute best Pinkberry-style no churn frozen yogurt. All you have to do is mix the fluff with Greek-style yogurt. Nondairy yogurt even works, as long as it's thick enough. And it's perfect as one of only two ingredients in my Dole Whip recipe.
How do you make it? I bet it's hard.
If you're afraid to cook sugar, like, at all, you should know a few things. First, this recipe is the perfect place to start.
Cooking sugar dry, without any added water or stabilizers like cream of tartar, is what often leads to burnt sugar. Here, we're using both water and cream of tartar.
Second, an instant-read thermometer isn't strictly necessary for cooking sugar, although you can get a thermometer like that from any kitchen supply store and most hardware stores, and it does make the whole process much simpler and more reliable. You can always go old-school with the water tests.
Finally, if you ever do burn sugar, it is so easy to clean, although it may not seem that way at first. Just remember that the best way to dissolve sugar, whether it's burnt or just cooked, is with water.
Soak your pot and utensils in some warm water, and watch the cooked (or burnt!) sugar wash away. I promise.
I think you'll love the flavor and versatility of homemade marshmallow creme. Even if you aren't afflicted with a sugar deficiency like my poor, suffering grandmother.
My grandmother used to tell us that she was born with sugar deficiency, and she had to spend the rest of her life making up for it. It seems that she had her work cut out for her.
Grandma always had a tub of marshmallow creme (or marshmallow fluff, which I guess is the brand name when you buy it) in the pantry, and I'm fairly certain that she simply ate the stuff off a spoon without apology.
I wonder if she'd be proud to see me making my own version of the stuff in the tub. If only she were here to watch me make it with my own two hands…
Homemade Marshmallow Creme
Equipment
- Stand mixer fitted with whisk attachment or handheld mixer
- Instant-read candy thermometer
Ingredients
- 2 (50 g) (50 g) egg whites at room temperature
- 1 ¼ cups (250 g) (250 g) granulated sugar
- ½ cup (4 fluid ounces) (4 fluid ounces) water
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip the egg whites until they form soft peaks.
- In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together. Cook the mixture, undisturbed, over medium-high heat until it reaches the softball stage (240°F on an instant-read candy thermometer).
- Remove the cooked sugar from the heat and allow it cool for five minutes
- Pour the cooked sugar mixture carefully down the side of the mixer bowl, with the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).
- Increase the mixer to high speed and beat until the mixture thickens considerably, becomes glossy, and mostly stiff peaks begin to form (about 5 minutes).
- Place the marshmallow creme in a sealed container and store in the refrigerator. After about 4 days in the refrigerator, the sugar in the mixture will begin to crystallize.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
patricia says
could this be used as a substitute in making rice krispie bars in stead of using marshmallows?
Nicole Hunn says
Hi, Patricia, no that won’t work I’m afraid. But I have a recipe for homemade marshmallow Rice Krispie Treats that should be just what you’re looking for.
Kathy Simkins says
WOW! Marshmallow crème with no gelatin in sight! I am very sensitive to all things mammal so gelatin is completely off my list so I am so thrilled to see this recipe! Thanks for sharing!
Carrie says
What??? No mention of Fluffernutters???!! Peanut butter and fluff sandwiches are the bomb!
Nicole Hunn says
Good point, Carrie! I must have had a temporary lapse of reason. :)
Rebecca Evans says
I love your recipes and have signed up for your emails. I’ve just been told to go gluten free and love your recipes. Your Grandmother and I must be related. I love marshmallow fluff and I eat it like she does. The problem is I can’t get get your recipes because of the adds. And I want to try them so much. I didn’t get your sauce for the Mexican food that I love to. The add enterferred.
Nicole Hunn says
An advertisement would never make a recipe unavailable, Rebecca. If you hover your cursor over a photo for more than a moment, you may get an ad that covers a single photo, but never the recipe. Just scroll down to the recipe, and/or click the printer icon at the top and bottom of every post for a printable version of the recipe.
Dani says
I use this as a frosting over Magically Moist Almond Cake (Bob’s Red Mill Recipe) adding flaked coconut over the top (you can use the sweetened flaked coconut from the grocery store or prepare raw coconut from the the shell to sprinkle on top). Everyone that eats it loves it and it is gluten free. It seems to have grown into an Easter tradition in our family.
Emily says
HOW DID YOU KNOW that this very day I wanted to make your Twinkie cupcakes, but am out of marshmallow creme and too sick to go to the store?
You are eerily psychic, and you also rock ?
Nicole Hunn says
Awesome, Emily! :)
Mary says
How would Stevie in the raw work in this recipe?
How long will this keep in fridge?
Nicole Hunn says
I really doubt it, Mary, as Stevia isn’t sugar and I don’t believe that it changes form when cooked as sugar does. I mention in the recipe how long it will keep in the refrigerator.
Amy says
Any way of making without egg whites? My l/o is allergic to eggs but loves marshmallows.
Nicole Hunn says
If you’d like, you can try making this recipe with an equal amount, by weight, of aquafaba (just google it) in place of the egg whites, but I haven’t tried this recipe with any substitutions, so you’ll have to experiment!