Homemade Marshmallow Creme

Homemade Marshmallow Creme

6 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
moaa
Recipe by  moaa

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  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.

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Reviews (6)

Rate This Recipe
mosoko
3

mosoko

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"

Becky C
3

Becky C

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 thought it was too strong of a powdered sugar taste without the full measure of vanilla. I also beat it for about 7 minutes before adding the powdered sugar, and it was perfect! Thank you for a great recipe! I would use it in a heartbeat again.

SHORECOOK
3

SHORECOOK

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! I will be making this again but I will cut back on the vanilla extract, personal preference. Thanks for sharing moaa, you have a winner here!!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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