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A jar of homemade marshmallow fluff and some s'mores.

Homemade Marshmallow Cream

Light, fluffy, creamy and dreamy! This homemade marshmallow fluff (or cream) is fantastic on cakes, pies, brownies and hot chocolate. Use it as a dip for fruit or graham crackers or spread it between cookies for a cookie sandwich.
4.72 from 7 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 32kcal
Author: Dahn Boquist

Ingredients

  • 4 large egg whites room temperature
  • ¾ cup plus 3 tablespoons sugar
  • ⅓ cup water
  • ½ cup corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Place the egg whites in a bowl of a stand mixer and let it sit for a few minutes while you prepare the sugar syrup.
  • Set a candy thermometer in a saucepan. Heat 3/4 cup of sugar, the water, corn syrup and salt over medium heat. Stir until the sugar dissolves.
  • When the syrup reaches between 210°F to 220°F, begin whipping the egg whites on medium-low speed.
  • . When the egg whites start to get foamy, sprinkle in the remaining 3 tablespoons of sugar and continue whipping until you see soft peaks.
  • When the syrup reaches between 245°F to 250°F increase the mixer to medium-high and slowly drizzle the syrup into the whites while they are whipping (pour the syrup into the space between the whisk and the bowl so the syrup doesn’t fling onto the sides of the bowl). 
  • Add the vanilla extract and continue to beat for 2 to 3 minutes. 
  • When the marshmallow fluff cools to room temperature, store it in an airtight container for 2 to 3 weeks. 

Notes

  • Make sure the mixer and whisk do not have any trace of grease or the egg whites will not whip.
  • Use caution when you cook the sugar syrup. The syrup gets extremely hot and can cause severe burns if it gets on you. 
  • If you place the stand mixer close to your cooktop you will not have to carry the molten hot sugar syrup across the kitchen.
  • 245°F to 250°F is the firm ball stage. If you do not have a candy thermometer then you can do a cold water test. When you drop a bit of syrup into cold water it should hold its shape in a ball but still be pliable and soft if you squish it. 
  • Make sure you do not pour the hot syrup over the whisk blade or the whisk will fling the syrup onto the sides of the bowl.
  • You can make the marshmallow fluff with a hand mixer if you do not have a stand mixer but you will need to beat the mixture a little longer.
  • The marshmallow fluff will become a bit deflated when you store it for a few days. You can re-beat it if it gets too flat

Video

Nutrition

Serving: 4tablespoons | Calories: 32kcal | Carbohydrates: 8g | Sodium: 32mg | Sugar: 8g