Homemade Marshmallow Creme

Homemade Marshmallow Creme

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moaa 58

"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 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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

Reviews

19
  1. 25 Ratings

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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...

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...

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...

I made this today, It turned out perfect. It was my first time making my own I usually buy it. I added butter flavoring instead of vanilla as I only had the brown and didn't want it to turn it...

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 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 ...

Worked nicely. Tastes good.

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