Marshmallow Creme

Making your own Marshmallow fluff or Marshmallow Creme from scratch is simple and the light, fluffiness is delicious when paired with peanut butter, or spread over graham crackers!

For this recipe, you can either use store-bought corn syrup or you can make your own as indicated by the link. Many folks are moving away from store-bought corn syrup in an effort to avoid GMO’s.

In addition, if you happen to raise your own chickens and collect fresh eggs, you might prefer to pasteurize your egg whites first.

Homemade Marshmallow Creme

Unlike “fluff”, marshmallow creme contains cream of tartar. It’s the secret ingredient for no successful no-fail fudge. This one works well in dip recipes calling for marshmallow creme.
You’ll Need:
3 egg whites
1/4 tsp + 1/8 tsp cream of tartar
2 cups light corn syrup
1/2 tsp. salt
2 cups sifted confectioners’ sugar
1 T. vanilla extract

In a large mixer bowl, combine egg whites, cream of tartar, corn syrup, and salt. Beat for 10 minutes on med-high until thick. Reduce the speed of your mixer to low and gradually add the confectioners’ sugar.

Then add vanilla extract and beat until blended. Makes two quarts.

Transfer the marshmallow creme to a plastic container, cover, and store in the fridge for up to 2 weeks or freeze for up to 2 months.

If you’d prefer a Paleo-friendly version of this recipe you can use the one below.

Homemade Marshmallow Fluff

While this recipe is intended for use on sandwiches, such as the famous fluffernutter, it shouldn’t be used to replace commercially prepared marshmallow creme in homemade candy recipes.

You’ll Need:
3 egg whites
1 cup light corn syrup
1/4 tsp. salt
1 cup sifted confectioners’ sugar
2 tspvanilla extract

In a large mixer bowl, combine egg whites, corn syrup, and salt. Beat for 10 minutes on med-high until thick. Reduce the speed of your mixer to low and gradually add the confectioners’ sugar.

Then add vanilla extract and beat until blended. Makes one quart.

Transfer the fluff to a plastic container, cover, and store in the fridge for up to 2 weeks or freeze for up to 2 months.

If you’d prefer a Paleo-friendly version of this recipe you can use the one below.

Old Fashioned Homemade Marshmallow Fluff

(keep in mind this is a different texture than marshmallow creme).

You’ll Need:
1 c. Water
3 Tbs Gelatin
1/2 c. Local Honey or pure Maple or Birch Syrup

Combine gelatin with 1/2 of the water in a medium bowl. Let it sit 5 minutes to bloom. Using a hand mixer or whisk, beat until it forms a granular texture that is even throughout, set aside

In a medium saucepan combine remaining water and honey over medium heat until it reaches 240°F (Yes, you should use a candy thermometer for this, I prefer the digital spatula thermometer which tells you precisely what the temperature is as you stir.

With the mixer on, Slowly add the heated honey mixture to the gelatin, mixing until fully incorporated, then turn the mixer to high and beat until light and fluffy, much like the consistency of whipped cream.