Homemade Marshmallow Creme

Homemade Marshmallow Creme

moaa 47

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


10 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  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.


  • 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
  • profile image

Your rating



  1. 23 Ratings


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...

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"

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! ...

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...

Worked nicely. Tastes good.

Easy to make. I may never buy marshmallow fluff ever again. Used with PBM sandwiches.

This is a great recipe. We were out of Marshmallow and I had a hankering for a hot fudge sundae. I used a little less sugar so that it wouldn't get too thick and it turned out perfectly. I will...

Yum yum!! I cut the vanilla to 1 teaspoon, however. 2 1/4 t. seemed a bit much, but adjust it to your individual taste.

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...