How to Make Marshmallow Cream (Homemade Marshmallow Fluff)
If you’ve ever bought a jar of marshmallow creme at the grocery store, you know how sweet and fluffy it is. But making your own marshmallow fluff at home? That’s the best part—fresher taste, no extra preservatives, and a fun project for any marshmallow lover!
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Servings: 0
Ingredients
- ¾ cup granulated sugar
- ½ cup light corn syrup
- ⅓ cup water
- 2 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan on the stove top, combine water, sugar, and corn syrup. Stir the sides of the pan until the sugar dissolves, brushing down crystals with a damp brush if needed. Heat over medium-high heat until the mixture reaches 240°F (soft-ball stage) on a candy thermometer or instant-read thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Scrape down the sides of the bowl as needed.
- With mixer running on low mixer speed, slowly stream the hot syrup down the side of the bowl (avoid the whisk). Once all the syrup is added, increase to medium-high speed and beat until thick, glossy, and fluffy—about 7–8 minutes—until the mixture holds glossy peaks or stiff peaks.
- Beat in the vanilla extract just until combined.
- Transfer the finished homemade marshmallow cream to an airtight container.
Notes
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- A candy thermometer is the easiest tool, but an instant-read thermometer works too.
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- Pour the syrup slowly along the side of the bowl so it doesn’t scramble the egg whites.
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- For your first time, keep the mixer on medium-high speed once all the syrup is added for stability.
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- Don’t overwhip—once you see glossy peaks, you’re done.
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- Use a hand mixer or handheld mixer only if you’re confident—it’s easier with a stand mixer.
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- Store in an airtight container at room temperature for up to 2 weeks.