Happy Monday!  Important topic of discussion for today: did you know you can make your own marshmallow creme at home?  I guess I did already know this, kind of.  I’ve made it many times before but always as a component of another recipe involving marshmallow.  It was part of getting from point A to marshmallow, but never before the endpoint I had in mind.  Most recently I needed marshmallow creme for a recipe and realized the container in my pantry had probably been opened about two years ago.  Enter this recipe.  It’s super simple and only requires maybe 20 minutes of your time, if that.  (A stand mixer is not essential but will make things much easier on you.)  Whip up a batch today and make a really awesome fluffernutter sandwich.  Or, wait till tomorrow and see what I used mine for.  It’s goood stuff.


  • ¾ cup sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • Pinch of salt
  • 2 large egg whites, at room temperature
  • ¼ tsp. cream of tartar
  • 1½ tsp. vanilla extract


  • 01

    Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat.  Attach a candy thermometer to the side of the pan.  Heat the mixture, stirring occasionally, until it reaches 240˚ F on the candy thermometer.

  • 02

    Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.  As the temperature of the sugar mixture begins to approach its endpoint, begin whipping the egg whites on medium-high speed until soft peaks form.  Once soft peaks have been reached, lower the mixer speed to low.

  • 03

    As soon as the sugar mixture reaches 240˚ F on the candy thermometer, remove the pan from the heat.  Pour the syrup in a very slow, steady stream down the edge of the mixing bowl until it has been completely incorporated.  (It is important to add the syrup slowly so that you don’t cook the eggs.)

  • 04

    Once all of the syrup has been incorporated, return the mixer speed to medium-high and whip until stiff glossy peaks form and the mixture has cooled considerably, about 6-7 minutes.  Blend in the vanilla and beat for 2 minutes more.  Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.


  • Katrina @ Warm Vanilla Sugar

    Oh wow! This stuff tastes good in so many recipes. Love this!

  • Lisa @ Tastetastic Voyage

    When is it not good, Annie. Can’t wait to see what it is!

  • Liz N.

    Oooh, this is going to be so fun to make. I can see using this to fill whoopie pies, layer cakes, a topping or filling for a s’mores type of recipe…oh the possibilities! Annie, I could probably take a hand torch to this and it will brown/caramelize like a marshmallow, right?

  • Ksheybany

    Save for another day? Ha! I would be face planting into this right now…..oh yay….

  • Pam

    Yum!! I was heading to the store to pick up some fluff later today then read this and realized I have all the ingredients on hand :)
    I’m making fauxstess cupcakes, will this recipe hold up as the filling ?

  • I LOVE marshmallow fluff. I have made my own before, but I have to say I like the jar stuff better because it reminds me of my childhood.

  • annieseats

    It will, but I still recommend making it into the buttercream rather than using it straight since it’s sticky this way. That’s actually the post for tomorrow – a revamped, improved version of the fauxstess cupcakes :)

  • Pam

    oh yay!! I can’t wait for tomorrow’s post :) Thanks!!

  • Stephanie

    This is perfect! I was planning to make the S’mores cheesecake bars from your site for this weekend, and I haven’t been able to find marshmallow creme at the store. You’re a mind reader! Thanks for sharing :)

  • annieseats

    I would assume so but haven’t tried that yet myself. Enjoy :)

  • Kristen Przasnyski

    I made this by accident last week when I was prepping a cake for my boyfriend and trying out Italian buttercream for the first time. The first few steps of IBC are almost exactly the same… after you have your marshmallow you basically add SIX sticks of butter and then you get the lightest, yummiest buttercream ever.

  • Love it! I always feel a little weird about scooping that stuff from the jar in recipes … feels kind of like starting out a cake mix for a cake recipe. And no gelatin, either? Yay!

  • Pilar

    How is this different to using meringue? It last more?

  • annieseats

    This includes a heated syrup rather than heating the egg whites with the sugar, a different proportion of sugar, and includes cornstarch. And yes, this can be stored.

  • I would so much rather DIY marshmallow creme than buy it!

  • annieseats

    SMBC is different in a few ways. The egg whites and sugar are heated together versus marshmallow where a sugar syrup is made. Marshmallow has a higher proportion of sugar to eggs and includes corn syrup, and the sugar mixture is heated much higher than the egg whites are in the meringue. But there are similarities, yes, and SMBC is the best frosting ever!

  • Cluttercafe

    I love Shauna’s book. Homemade marshmallows rock!

  • Lea Helmerich

    my mouth is watering . . .

  • Elizabeth

    As great as the creme looks, I can’t help but admire your ability to take such great photos of your cooking/baking and the process.
    What lens are you using (specifically for the first shot, with the cool folds of marshmallow creme on the beater)?

  • Christyna@BakerWithACause

    For folks that want a substitute for the corn syrup, tapioca syrup is an excellent replacement :)

  • Terri Betz

    Hi Annie! Love your blog! I really enjoy your pics! Thanks for the motivation! I’m going in to town tomorrow to get a candy thermometer! My guy loves Marshmallow Creme! Yours looks so much yummier then the jar! Thanks for showing me how to! :)

  • Too funny, I’ve seen this stage on my way to marshmallows too, but never had it as my end goal, way too logical :) I’ve always avoided recipes with marshmallow creme because I didn’t want to buy all those chemicals, this is perfect – thank you!!

  • Thank you! I once saw a recipe like this, and forgot where. I loooooooooove marshmallow creme!

  • Mimbles21

    I think she was talking about Italian Meringue Buttercream, IMBC, which does have a sugar syrup.

  • Andrea Kruse

    Yes, once you try it you will never go back to the jar version again. It gets easier every time you make it, too.

  • Vanessa

    For a whoopie pie filling, I like to mix marshmallow creme into the frosting. It’s not too sticky that way and it makes a creamy, delicious filling that is perfect for whoopie pies. It is a little bit on the sweet side and probably wouldn’t be a good frosting for a whole cake, but when spread between two pieces of cake it is amazing.

  • That stuff in the jars strikes me as super artificial! Love this at-home, really simple recipe :)

  • annieseats
  • annieseats

    Oh yes, good point.

  • DnC Yennie

    Hi Annie! Does this come out more like the commercial creme or fluff? The creme is more fluid and doesn’t hold its form where as the fluff is stiffer and will hold its form. And where would adjustments be made to get the two different textures? Love your blog!

  • annieseats

    In my experience, both store bought types are incredibly similar. When I buy it, it’s usually the fluff and this is similar to that at least.

  • annieseats

    I change lenses frequently while I shoot depending on what I am going for. I believe I used my 50 mm 1.4 for these photos. Thanks for the compliment!

  • Mahvish

    Hi Annie! I was wondering if you have ever made your own marshmallows? I have tried few recipes but they haven’t turned out great. And since I have always had success with all of your recipes – I would really be interested in a marshmallow recipe if you ever consider it posting in the future :)

  • annieseats

    I have but haven’t gotten around to posting about them yet. However, I’ll be making some for my son’s birthday party coming up so they’ll be shared soon.

  • that recipe is really helpful cause in some countries (at least where I live) they don’t sell marshmallow creme or fluff, but now we can make it! Aren’t you worried about adding raw eggs to recipes (about salmonella, mostly)?

  • annieseats

    The eggs aren’t raw. They are adequately cooked when the 240˚ F syrup is added.

  • Kristen Przasnyski

    yup, with Italian Meringue Buttercream (or at least the recipe I use) I make a sugar syrup with caster sugar and water (not corn syrup). But the result pre-butter is VERY marshmallow-y! yummm

  • Liz

    Hi Annie, could this be used in place of the marshmallows in your marshmallow fondant recipe? Thank you!

  • annieseats

    No, that requires actual finished marshmallows. Sorry!

  • Mahvish

    That’s great! Look forward to that post and also seeing what you have planned for Andrew’s birthday this year :)
    P.S. And I also do appreciate the fact that you take out time from your busy schedule to reply to our queries :)

  • Sweetsugarbelle

    I’ve ordered that wonderful book but haven’t used it yet. Candy scares me a little, but this has to be better than the jarred stuff! On my to do list! You’re going to keep me busy this summer, lol!

  • Ana from Buenos Aires

    I adore this recipe! I used some red food coloring and it turned into a beautiful pink creme! Perfect for my b-day cupcakes! Thanks Annie!

  • Aonwumelu

    I made this yesterday and it is FANTASTIC! It tastes like a marshmallow. I wasn’t sure it was going to work because didnt use a candy thermometer but it was great. Such a wonderful flavor and texture. I won’t consider myself a marshmallow lover but I can’t stop eating this by the spoonful. I used what was left to make fluffer nutter cupcakes for howsweeteats.com. So good! Thanks Annie! Can’t wait to make the hostess cupcakes with this next

  • Kelly Conway

    Can this be piped onto cupcakes? Will it keeps the form? Would it be okay sitting out of the fridge on the cupcakes a few days or would they need to be refrigerated or should you eat it only the same day it is made?

  • annieseats

    It’s not meant to be piped onto cupcakes. You should try marshmallow frosting for that, which is similar (http://annies-eats.com/2012/07/10/smores-cupcakes/). Please see the FAQ page regarding storage questions.

  • If I want to use marshmallow creme instead of marshmallows what is the ratio?

  • annieseats

    There is no set ratio, and in most recipes I would not use them interchangeably. They don’t function the same.

  • Chris

    Could I use your mashmallow frosting in place of the marshmallow creme?

  • annieseats

    Do you maybe mean the other way around? (Use the creme in place of the frosting?)

  • Chris

    No I was thinking of using your marshmallow frosting recipe in place of the marshmallow creme for the fauxstess cupcakes. I’m not a big marshmallow person so I’m not sure how different they are. Can be used interchangeably or would I be missing the mark with the fauxstess cupcakes?

  • annieseats

    I think the marshmallow creme is definitely the way to go for the fauxstess filling. The marshmallow frosting has a different texture, and in my opinion the flavor is best when torched (like for s’mores, etc.) I wouldn’t recommend it for filling the fauxstess cupcakes.

  • Tracy

    The other day I forgot to buy marshmallow creme for a recipe and was a little frustrated when I was in the middle of baking and remembered my missing ingredient. Luckily I remembered you posting this recipe and was able to whip up homemade marshmallow creme in no time. Thanks for saving the day!

  • I finally found organic corn syrup, so I am going to make this today!

  • Alex

    A question for you:can we also use food coloring(paste) in this recipe?
    Thank you!

  • annieseats

    I haven’t tried that myself but I don’t see why you couldn’t.

  • nini

    can we make it without a candy thermometer?@annieseats:disqus

  • annieseats

    No, you will need one for this recipe.

  • Angela

    I made this today and your cappuccino fudge and they both were so delicious and fun to make. Great tutorial.