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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. I definitely have plans for this. There's be new recipes coming up. Recipe slightly adapted from Martha Stewart

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Rate this recipe 4.6/5 (29 Votes)


  • 3 large egg whites, room temperature
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon cream of tartar
  • 3/4 cup light corn syrup
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract


Preparation time 5mins
Cooking time 20mins
Adapted from


Step 1

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°F 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.

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