DIY Marshmallow Creme

by alexandra

Post image for DIY Marshmallow Creme

A few month ago I made homemade marshmallows for the first time. They were fluffy and airy and incredibly easy to make. I used them in some awesome s’mores ice cream sandwiches and was totally smitten with the fact that I could make my own marshmallows from now on. Fast forward to now and I’ve found my new marshmallow-y obsession: Homemade Marshmallow Creme.

It’s smooth, glossy, creamy, and fluffy, and I love it.

DIY Marshmallow Creme from Confessions of a Bright-Eyed Baker

Just like marshmallows, Marshmallow Creme is a breeze to make. In fact, I think making Marshmallow Creme might even be easier (which is a little dangerous when you think about it). Whip up some egg whites, make a sugar syrup, combine the two, and whip, whip, whip your way to marshmallow heaven. That’s basically the gist of it, for reals. :) And since marshmallow creme doesn’t have to “set” like marshmallows do, you can be spooning this stuff into your mouth straight away – I mean, ahem, using it in a recipe. Of course there’s a recipe coming up – I always have an ulterior motive. ;)

DIY Marshmallow Creme from Confessions of a Bright-Eyed Baker

I think I should mention that I happen to know a marshmallow LOVER who claimed full rights on the marshmallow creme-covered beater, spatula, and spoon once I was done making this stuff. I’m pretty sure that means it gets a huge stamp of approval.


DIY Marshmallow Creme from Confessions of a Bright-Eyed Baker

DIY Marshmallow Creme

  • Yield: about 5 cups


This homemade Marshmallow Cream is incredibly easy to make. Plus, it’s so perfectly thick, fluffy, creamy, and glossy, you’ll wonder why you ever bothered buying it from the store!


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup water
  • 5 1/2 ounces granulated sugar, divided (3/4 cup plus 2 tablespoons)
  • 9 ounces light corn syrup (3/4 cup)
  • 1 teaspoon vanilla extract


  1. Place the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over. Beat, increasing the speed to medium-high, until the eggs starts to get light, airy, and frothy. With the mixer running, slowly pour in 7/8 ounce (2 tablespoons) granulated sugar. Continue to beat until firm (but not stiff) peaks form. Set aside.
  2. Fit a small saucepan with a candy thermometer, or have a reliable digital thermometer ready nearby. Combine water, sugar, and corn syrup in the saucepan and stir together. Bring to a boil over medium heat, and then, using a heat-safe spatula, stir very frequently as you cook the syrup mixture to 240°F, maintaining a consistent boil. Once at 240°F, remove from the heat immediately.
  3. Start the mixer on second speed and slowly pour the syrup in as it mixes until all of the syrup has been added. Stop the mixer and scrape down the bowl if needed, and then increase speed to medium-high and beat for another 5 minutes. The mixture should have expanded and you should now have a white creme that’s able to hold some shape. Add the vanilla, wipe down the bowl and beater, and beat for about 1 more minute, until the mixture is even in color again and has reached the desired consistency of marshmallow creme.
  4. Store creme in an airtight container in the refrigerator.

Recipe Adapted From: Kimberly Reiner via Martha Stewart

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Ashley March 15, 2013

Making marshmallow fluff at home is definitely on my must-try list! I finally tackled homemade marshmallows over the holidays and realized how much I like them (I was never a big fan of any of the store-bought ones)… I need to try this next!
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alexandra March 17, 2013

You should do it! I love making marshmallows and marshmallow fluff just because it’s so much fun to see it turn all white and fluffy before your eyes. :) Plus it really does taste good homemade!

Erika March 15, 2013

Omg. I’m not even a marshmallow person most of the time but I want to stuff a spoonful of this in my mouth! Yum! And that does sound super easy–I’ll have to try this as a frosting or filling sometime soon! I always want to make s’mores-type desserts, but I never have marshmallows/marshmallow creme on hand!
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alexandra March 17, 2013

I’m not so much a marshmallow person usually as a marshmallow-with-something person, if that makes sense?! Like s’mores… that could be my life, thank you :) But this fluff is so light and yummy you just want to spoon it up!

sandra rose March 15, 2013

OMG, this is lovely!

Laura (Tutti Dolci) March 15, 2013

Wow, your homemade version looks lick-the-spoon worthy! Can’t wait to see how you use it!
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Rachel (teacher-chef) March 16, 2013

Anything where a candy thermometer is involved makes me super nervous! This looks like it would be worth getting over my fear for though, AMAZING photos making me want fresh fluff for breakfast!
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alexandra March 17, 2013

That’s why I like using a digital thermometer! (I use a Thermapen and it’s a lot more straightforward and simple than dealing with a candy thermometer.) But honestly, this fluff is SO easy to make and totally worth it. :) And thank you so much for the photo compliment!

Julia | March 16, 2013

I am jealous! I want this marshmallow creme! It looks so white and fluffy. Great job photographing it too: it’s so hard to capture white objects the right way.
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alexandra March 17, 2013

Haha thanks Julia! The photos were a little challenging, especially because I wanted to go with the white-on-white to emphasize the cloud-like quality of the fluff. I’m glad you like the finished product!

Averie @ Averie Cooks March 21, 2013

I need this in my life. Homemade is always best and although this is probably super sticky to deal with, totally worth it!
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alexandra March 21, 2013

A little sticky, but honestly not as bad as I expected! Marshmallows are hard because they’re sticky AND they set fast, but with the creme, you don’t have the setting issue so that somehow helps. It’s definitely worth it!

sally @ sallys baking addiction March 21, 2013

OMG I had no idea how to make marshmallow creme at home and I’m so happy I can make it now. homemade is always better. :)

alexandra March 21, 2013

Yup! SO easy! And I agree. :)

Melissa Klotz April 3, 2013

What a cool idea!! I haven’t seen homemade fluff yet. And it supports that jar of cream of tartar I bought, thinking I’d use all the time and never have…

Thanks for sharing!!
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alexandra April 4, 2013

Thanks! Yup… It will use a tiny little bit of that cream of tartar. ;) It’s SO GOOD though, you have to try it!

Wendy May 8, 2013

Is this stiff enough to hold up to frosting cupcakes? or can I make it stiffer?
Looks wonderful!

alexandra May 8, 2013

When I first made the marshmallow creme, it seemed fairly stiff (stiff enough for cupcakes); as you can see from the photos, I was able to pipe a tip that held it’s shape. After a few days though, it seemed to get a little softer, but that may have been my imagination. What you can do is make the marshmallow creme, and if it doesn’t turn out to be stiff enough, you could try using it in a recipe for marshmallow frosting. There are a few marshmallow frosting recipes online that have marshmallow creme as one of the ingredients. Hope that helps a bit!

Hattie May 20, 2013

Hey this looks amazing!! Just wondering how long it will keep for? I want to make it now but have nothing to use it for just yet!! :)

alexandra May 21, 2013

A good 3-4 weeks at least. I would love to hear what you do with it when you decide!

Hattie June 12, 2013

I used it for a chocolate frosting recipe and it was to die for!! I can’t give you the exact recipe because I modified it loads as I was going along and forgot to write it down!! Think it had the full batch of this plus 3/4 cup of cocoa, 1/2 cup butter, 2 cups powdered sugar, some melted milk chocolate and some coffee essence! But it is AMAZING!! And the marshmallow creme on it’s own was sooooooo good I litereally started eating it with a spoon!!

alexandra June 12, 2013

Oh my goodness, that sounds incredible!! I should definitely try that sometime! Thanks so much for sharing and I’m so glad you liked the marshmallow creme. It’s certainly highly spoonable :)

Raelene May 21, 2013

When I added the heated syrup into my mixer it started to clump and did not mix completely. Any suggestions?

alexandra May 22, 2013

It sounds to me like perhaps you added the syrup a little too fast. You really want to make sure that you add it in a slow stream as the mixer is moving. If the whipped egg whites looked fine before you added the syrup, that would be my best guess! Hope that helps. :)

Susie June 25, 2013

Lovely taste, but mine went crunchy! Definitely not right. Any thoughts why that might be?!

alexandra June 27, 2013

Hmm, did you make any substitutions to the recipe? Was the whole thing hard or were there just crunchy bits mixed in?

Annie July 16, 2013

My 14 year old daughter made this as a filling for her snickerdoodle whoopie pies. It was perfect. She enters them into the county fair today!

alexandra July 16, 2013

That’s awesome! That sounds like a delicious combo too; I hope she wins!! :)

Janet Paula July 17, 2013

How long will the Marshmallow Creme last in the refrigerator?

alexandra July 17, 2013

I had mine in the fridge for about a month and it was fine!

Jenna @ thehoneymoonkitchen July 30, 2013

Thank you so much for this! I live in Ireland where it’s really hard to find marshmallow creme and I always see delicious recipes needing the stuff! Who knew it was so easy to make?!

alexandra July 30, 2013

SO easy! You’re welcome! Hope you give it a try if you haven’t already!

Char July 31, 2013

Hi there!

I love the taste and consistency of your recipe. I love making marshmallow creme since we don’t have it here in our country. Just one concern. When I make the creme it comes out great, but it weeps after a few days. I see some sort of liquid gathering right below the container. What causes this? Does your creme last a month without weeping? Hope you can help me with this.


alexandra August 2, 2013

Hi Char! My marshmallow creme lasted the whole time without weeping or seeping any sort of liquid. Are you sure that your thermometer is working correctly/accurate and the syrup reached the correct temperature before you added it to the eggs? Did you skip any ingredients or change the recipe at all?

Char August 3, 2013

I followed the recipe to the letter. Perhaps it’s the thermometer. I should keep testing. Hahaha. Although the thermometer read 240 when I mixed the syrup with the egg whites. In case i don’t have a thermometer, is there any way to know that the syrup is okay to mix with the egg whites?

alexandra August 4, 2013

I would definitely check your thermometer to see if it’s working accurately. Technically, you’re bringing the sugar syrup to the soft-ball stage, which means that if you spoon a bit of it into a bowl of really cold water, you should be able to clump it into a little ball with your hands, but if you lift it out of the water, it will string out. The problem is that 240º is right on the edge of the soft ball stage, heading to firm ball, so you’re really better off using a good thermometer.
You can also check the note section on this recipe for more information on testing your thermometer.
Hope that helps!

Barbara February 18, 2015

Maybe it requires longer mixing time or there could be a difference in climate where
you are Char?

alexandra February 19, 2015

Climate could potentially be an issue!

Rebecca August 1, 2013

Just made this. Yum. We had it warm over chocolate ice cream right from the mixing bowl. So yummy. I added a pinch of salt and a teaspoon of vanilla. So very very good. The rest of it is headed for whoopie pies. Thanks for the recipe.
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alexandra August 2, 2013

Sounds awesome! I wish I’d thought to try this over some ice cream; that would be amazing. I’d love to hear how your whoopie pies turn out with the creme, and I’m so glad you liked the recipe!

Eleora August 11, 2013

I love making marshmallows and this recipe seems DELICIOUS. Too bad my place doesn’t sell corn syrup…:( Do you have any suggestion for light corn syrup substitute? It will be GREAT if you have some suggestions for me! :D I promise I’ll run to the kitchen straight away. Hehe.

Amy August 11, 2013

I substituted agave syrup for the corn syrup, as my kiddo can’t have corn syrup. I only heated the mixture to 200 degrees because, if I’m not mistaken, I think agave syrup has a lower smoke point than corn syrup, and I didn’t want to burn it. It came out great! It has a more complex flavor than store-bought marshmallows, for sure – almost like a subtle molasses flavor. I omitted the cream of tartar. Thanks for the recipe! I needed some fluff for a muffin recipe my daughter wants to try, but couldn’t find anything without corn syrup.

alexandra August 11, 2013

Well I’m so glad it worked out for you! I wasn’t sure whether a substitute for the corn syrup would work, but that’s awesome that you were able to make the recipe suited to your needs. Good luck with those muffins, and thanks so much for letting me know!

Eleora August 11, 2013

Thanks for the suggestion!! :D

alexandra August 11, 2013

I was just about to reply to your comment and let you know that you might try the agave syrup. Something like glucose syrup, honey, golden syrup, or agave would be other possibilities, although I don’t have any experience using them for marshmallows or marshmallow creme myself. I would suggest sticking with the cream of tartar, though if possible. Hope that helps! :)

Eleora August 12, 2013

I used agave syrup as a substitute and stick to the rest of the recipe. ( I didn’t omit cream of tartar) And… turns out PERFECT!! :D It was soooo addicting that I single-handedly finish 3 cups of it with chocolate bread. (That says much since I have a small appetite) The remaining 2 cups went to my friends’ house and they LOVE it too. :D

alexandra August 12, 2013

Good! I’m so happy to hear that! Did you cook the syrup all the way to 240ºF, or stop early as Amy did? I’d love to know in case other readers have the same question you did.
Chocolate bread and marshmallow creme sounds ahhh-mazing!

Eleora August 12, 2013

I stopped as early as Amy did. I am definitely going to make it again…today!! Yay :D

alexandra August 13, 2013

Good to know! And yay… go for it!!

jocelyn August 16, 2013

I just found this post and would love to try making this… I’m curious about how you use the Thermapen though. It seems like with a regular candy thermometer that is attached to the pan you should know the exact moment it hits 240. Do you hold the Thermapen in the syrup with one hand and stir with the other while you’re waiting for the temperature to come up? Or do you just keep testing once it comes to a boil?

alexandra August 18, 2013

Hi Jocelyn,
You can definitely use a candy thermometer for the marshmallow creme. I use the thermapen because my experience with candy thermometers has been frustrating; after using an inaccurate one and ruining a recipe, I decided it was time to get a more reliable thermometer. I believe what I did in this case was let the syrup come to a boil, and then start testing the temperature. Once it got close to the desired point, I kept the Thermapen in while stirring so I knew exactly when to take it off the heat.

jocelyn August 25, 2013

I made it this weekend and it came out great! I don’t know how thick it’s supposed to be, but mine was thick enough to put a blob on skewers and still roast over the fire. Big hit with s’mores this weekend – thank you! One more question… have you used the marshamllow creme with rice krispie treats? I tried it this weekend and mind didn’t set; maybe I used too little?

alexandra August 31, 2013

Yum.. marshmallow creme roasted over the fire sounds awesome! I can tell you that mine was thick enough to pipe when it was fresh. I haven’t tried making rice krispie treats with it though. Did you follow a recipe that called for marshmallow creme? I’m not a big rice krispie maker so I don’t have much advice on that front, unfortunately.

Tiare February 9, 2016

Hi, I’m wondering if you ever figured out your rice krispie treats. I’m hoping to make them this week. Any suggestions would be appreciated!

Lucy August 25, 2013

This sounds wonderful, I’ll be making it sometime next week and will be using it to make marshmallow buttercream (…and eating the rest with a spoon ;) ) – do you have any idea how long it will keep for?

alexandra August 31, 2013

I’m so sorry I didn’t get back to you earlier Lucy! I had mine in the fridge for about a month and it was still good, although it does seem to not be as stiff after a while. Still perfect for eating. ;) I’d love to hear how that buttercream turns out!

Maida September 4, 2013

Please could you tell me how long can you keep the Marshmallow Creme


alexandra September 5, 2013

Mine lasted for about a month. It was still good, but that was when we finished it, so I can’t speak for how much longer than that it would last. It’s more stiff when it’s first made, though, so if you’ll be piping it or using it in any way that you need it to set, fresher is better.

Maida September 5, 2013

What else could you use it for Please

Keily November 6, 2013

Hi Alexandra,

I came across your page while doing another search. I was wondering if you have any idea of the consistency of the marshmallow creme if it were to be frozen? Would it be like an ice cream or rock hard? I’m too lazy to check myself, LOL! I’m trying create an ice cream that mirrors one of my cake creations… Let me know if you can :)

Please and Thank you!!!
K. Martini

alexandra November 7, 2013

Hmm, the idea of freezing marshmallow creme makes me a little nervous (hah!), but considering that I usually freeze my marshmallows, which are made in a very similar way, it might work. Are you putting the creme in an ice cream base?

Keily November 7, 2013

I meant to click the reply button, lol! Ooooops. Comment’s below

Keily November 7, 2013

No. I am actually thinking of swirling it in the ice cream… I’m just afraid that it might harden too much and ruin the texture of the ice cream. I might have to try it this weekend. I’ll come back and post a link to my website for the final result :)

alexandra November 8, 2013

Oh I see… Well I’m really not sure how that will work, but maybe you could use a bit of vodka in the marshmallow creme to help ensure it doesn’t freeze hard (or any alcohol really, but vodka for no change in flavor). I’d love to see what you come up with!

Marilyn December 4, 2013

Has anyone used this to make fudge? Did the fudge set up?

alexandra December 7, 2013

I haven’t personally, but please let me know if you give it a try!

alexandra December 7, 2013

I actually just had a thought. This recipe was adapted from one found on Martha Stewart’s website. The original recipe was intended to be used for fudge. The only thing that might affect the fudge setting is that the original instructions call for cooking the sugar mixture to 242º-248º, rather than 240º as I did here. It’s possible that the higher temperature would be better for the fudge. Hope that helps!

Marilyn December 8, 2013

I made the fudge and it turned out wonderful. I cook my fudge to about 240-242 degrees. I was very happy with it. I am going to try using the Blue Agave syrup next time. I’ve been reading lately how unhealthy corn syrup is. It is a genetically modified food and is the worst carb according to some experts. If the agave works out as well I’m going to be really happy. Thank you for this recipe.

alexandra December 9, 2013

Great! Thanks for coming back to let me know!
I realize that corn syrup isn’t the most attractive ingredient, and I rarely use it myself. I reserve it only for recipes like this one where it can be hard to find a good substitute. I’d love to here how the agave syrup works when you try it!

Marilyn December 9, 2013

I will be making a lot of fudge. I give a little bag of fudge to everyone in my family and there are about 45 of us. I’ll let you know how it turns out after I ma ke the next batch of fudge, which will be soon.

alexandra December 13, 2013

Great! Thanks Marilyn!

Beth December 10, 2013

I’m going to try hosting a gingerbread house party for our neighborhood kids in two weeks. An experienced house maker suggested I used marshmallow fluff instead of royal icing to attach the candy. She used the collapsable plastic squeeze bottles. The idea is that the kids wouldn’t have the icing sliding down the house after putting candy on it. She bought “marshmallow icing” in a box at the grocery store, but your recipe sounds better. Has anyone tried it with gingerbread houses?

alexandra December 13, 2013

To be honest, I don’t think this would hold up candy any better than icing. When first made, it is on the stiffer side to where it can hold its shape, but it does seem to soften more over time. I would think that a stiff icing would work, so maybe you could try using the homemade marshmallow creme in an icing recipe.

Emmie December 28, 2013

Thanks for this recipe. They don’t sell marshmallow creme where I live (in Canada) but I wanted to try out this peppermint cake recipe with marshmallow buttercream frosting
Your concoction works splendidly and if my memory serves correctly is no different from the stuff you buy in jars the last time I was in the US and had some. Thanks again and have a Happy New Year!

alexandra December 30, 2013

That’s fantastic! I’ve been wondering how this would work in a frosting recipe; I’ll have to try it myself sometime! I’m really glad you liked the marshmallow creme. :)

Susanne January 26, 2014

I hope you don’t mind but I used the this recipe for part of a blog post I just published. I put a link back to your page on my post and said that the recipe came from you, but didn’t even think to check with you first. I hope that it isn’t a problem as I absolutely loved this recipe. The blog is here –

alexandra January 26, 2014

No problem! I’m happy you liked the recipe enough to share! Thanks so much for letting me know. :)

April B February 10, 2014

I made this on Saturday and it was so easy and delicious!! Thank you so much for this recipe!

alexandra February 10, 2014

I’m so glad! Thanks for letting me know. :)

Nicole February 19, 2014

Can I use like regular corn syrup instead of light?

alexandra February 19, 2014

Sure. The difference will be that the marshmallows might have a little bit of a brownish tinge from the darker corn syrup and possibly a bit of richer, molasses-type flavor.

Christina March 4, 2014

This is the 3rd time I’ve made this I LOVE it so much. I am using it for my take on a bonbon s’more. I was wondering how long this stuff can be left in the fridge. as I have some left over.

alexandra March 5, 2014

Aww I’m so happy to hear it! I’ve kept it for about a month; it may last longer. It might not stay quite as stiff as it was when first made, but if it looks and smells fine, it should be fine.

Brenna March 17, 2014

Just made this. It turned out pretty awesome! I tried it though before I added the vanilla and I almost liked it better like that. You can really taste the vanilla after you add it. But it was still really good. I ate so much I started to make myself not feel too good from all the sugar.

alexandra March 31, 2014

I can understand that since I’m really picky about the amount of vanilla I use when I make regular marshmallows.The good thing about marshmallow recipes is that you can always switch the amount or type of extract you use to make it suit your tastes. So glad you liked it!

Katie Drew April 4, 2014

Can you use no calorie sweetner instead of sugar

alexandra April 6, 2014

It might work, but I can’t really say since I don’t use no calorie sweeteners. You would still need to use the corn syrup though, or some other liquid sweetener like agave.

Renee April 10, 2014

Can you use it for baking inside cupcakes?

alexandra April 11, 2014

I haven’t tried it, but I think it might work! Let me know if you do. :)

gubidal092 April 18, 2014

I know some people don’t use/don’t have access to corn syrup, and you should be able to substitute honey in this recipe with little/no trouble. I’ve made this substitution with marshmallows that had to set up and they did fine, they only wept a little after several days in the fridge, which shouldn’t even be a concern here.

alexandra April 22, 2014

Honey, agave, golden syrup, etc. can often be substituted for corn syrup in recipes like this one with success; I know at least one reader has tried making the marshmallow creme with agave and said that it worked well. Thanks for the input for all those who have this question! :)

Kelly May 11, 2014

I made this last night and it’s amazing! I added peanut butter to it and piped the homemade fluffernutter into cupcakes. Yum! :)

alexandra May 12, 2014

Oooh, I like the sound of that! YUM!

anita June 26, 2014

This recipe was so good! Thank you for sharing :)

alexandra June 29, 2014

Aww I’m so happy to hear it! Thank you!

Jessica Liew July 21, 2014

Hello what if we don’t have a candy thermometer? Oh! And are there any substitutes for corn syrup besides liquid glucose? Thanks! :)
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alexandra July 21, 2014

If you don’t have a candy thermometer and really don’t want to invest it one, the best thing you can do is use the cold water test. At 240º, a sugar syrup is at the soft ball stage, which means that if you take a small bit of the syrup and drop it in a bowl of very cold water, it will form a soft ball, but if you lift it out of the water, the ball will flatten in your hands within a few seconds. Check out this page for more information. As far as a substitute for the corn syrup, another liquid sweetener might work, but I haven’t tested any others myself for this recipe.

androshi August 22, 2014

have you found out if the marshmallow creme freezes well?

alexandra August 25, 2014

I wish I could say I have, but no. If you decide to try it, please let me know how it works out!

Shane September 13, 2014

Can anyone tell me how long this holds up in the refrigerator? Will it eventually separate?

alexandra September 18, 2014

At least a month, in my experience. I’m not sure if it will separate if kept longer, but it does seem to lose its structure a bit over time.

Laura September 30, 2014

Odd questi0n, but can I bake with this? I want to make Brownies with this swirled in, but I’m afraid it will melt in the heat.

alexandra September 30, 2014

I’ve never tried it, so unfortunately I really can’t say for sure. It sounds like an awesome idea though, so if you do try it, I’d love to hear how it goes!

Karina March 18, 2015

I did this recipe last week, and it was really nice, easy and delicious. now I’m going to do it again, thanks for having this place.

anita March 31, 2015

Hi there,
I made this recipe and loved it! Thank you for sharing.

alexandra April 1, 2015

Awesome! Thanks for taking the time to leave a note! :)

Tracy December 25, 2015

I just want to say that this recipe just saved our Christmas dessert. It was late Christmas eve, and the stores were all closed when we found that we did not have enough marshmallow cream. Thank you Alexandra! It tastes great!

alexandra January 22, 2016

Yay! That’s so good to hear!

Chelsea January 12, 2016

Do you think I could make an alcoholic version of this? I made Bailey’s marshmallows for my cocktail menu at work but they turned out a little bit more dense than I would’ve liked, I thought fluff would be a better alternative but haven’t found a recipe that uses booze anywhere..

alexandra January 22, 2016

I don’t see why not! Let me know if you try it – sounds awesome :)

Walter Poole March 25, 2016

Hi, Maybe you can help me? I’m a 80 year old retired man, living in Fl. I was born & lived in Baltimore, Md. for 60 years. I used to love “Marshmallow Do-nuts” from old Ma & Pa Bakeries. Now most of them are gone. The do-nuts had a special slight lemon flavor and were split open and a large gob of very creamery ,soft, gooey marshmallow sat. they would sometimes sprinkle powered sugar on them.
Any suggestions ? Thank you…Walter..

alexandra March 30, 2016

Hmm, My best guess would be (if I’m understanding correctly), make a regular donut with lemon zest added to the dough, and then pipe marshmallow cream into the center once they’re baked – similar to the technique used here.

zanna March 25, 2016

I made marshmellow crème from this recipe and it didn’t turn out right. it was too soupy and too sweet. what might have I done wrong?

alexandra March 30, 2016

My best guess would be you didn’t cook the sugar syrup to the right temperature. If you used a thermometer, you might want to check to see if it’s accurate; sometimes they can be off. :/

Cynthia June 14, 2016

I followed the recipe, but used sugar syrup instead of corn syrup. The consistency was great, but the taste was kind of sour. Could it be because of the cream of tartar?

alexandra June 20, 2016

I’m really not sure why you’d end up with a sour taste. If all your ingredients were fresh and measured accurately, that shouldn’t happen. :/

Betty August 6, 2016


Looks wonderful, and I am going to try it :)
Thank you

P.S. You have this tagged as dairy free, It should not be, as it he three egg whites inside…. :)

alexandra August 11, 2016

Eggs are animal products, but they technically aren’t dairy. ;) Let me know how it goes though, I love this recipe!

Peter August 16, 2016

So if I were to pipe this would it hold its shape?

alexandra August 16, 2016

You should be able to pipe it while it’s fresh. :)

Jill December 11, 2016

I have made a tray of brownies with the marshmallow fluff as a topping, but I have an extra pan, do you know if I can freeze this?

alexandra December 11, 2016

I really have no clue… marshmallows freeze well, but I haven’t tried freezing the creme. Let me know if you do; I’d love to know! Sorry I can’t be of more help. :/

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