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Homemade Marshmallow Creme

Rated as 4.67 out of 5 Stars
116

"A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups."
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Ingredients

10 m servings 138
Original recipe yields 8 servings (2 cups)

Directions

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  1. Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Footnotes

  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe

Nutrition Facts


Per Serving: 138 calories; 0 35.5 0.5 0 99 Full nutrition

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Reviews

Read all reviews 41
  1. 49 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this to add to fudge, and it worked wonderfully! The texture was wonderful and the taste was so similar to the jarred stuff. I followed another review and added less vanilla, but though...

Most helpful critical review

this didn't work at all for me.Added an extra 2 minutes mixing and it never once doubled in size. kept mixing, but still nothing happened, so I figured that was as big as it would get and added ...

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I made this to add to fudge, and it worked wonderfully! The texture was wonderful and the taste was so similar to the jarred stuff. I followed another review and added less vanilla, but though...

YUM! I have never made marshmallow creme before. I do believe I should have mixed it a little longer but it was perfect for spooning over our favorite ice cream. Hubby was really impressed! ...

Made home made "ding dongs"for my boys for Valentines Day and had to be milk free--- this filling was perfect, tasty and made the milk-free chocolate cakes "creamier"

easy, made this today as part of my holiday gifts & to use instead of frosting on mini muffins. took the advise of friend who questioned using raw egg white & bought pasteurized egg whites in co...

This is a good, easy recipe. A tip if you didn't plan for the egg to get to room temperature ahead of time is to place the egg in warm (not hot) water for 5 minutes. This method worked perfectly...

Super fast, delicious, and fun to make. Also very easy. It yielded 2.5 cups for me and I ended up whipping the egg mixture for closer to 7 minutes. It came out really tasty for ice cream and gri...

this didn't work at all for me.Added an extra 2 minutes mixing and it never once doubled in size. kept mixing, but still nothing happened, so I figured that was as big as it would get and added ...

Same thing.. maybe it was because the whites were too cold.. but I suspect that maybe they forgot to add a stabilizer for the egg whites (cream of tartar). Might try again using that to see if t...

Good and easy. I followed the recipe exactly, except that I didn't have any light corn syrup so had to use a darker one, which I happened to have on hand. It still came out white but I can tas...