Description
This homemade Fluffy Marshmallow Crème is light, silky, and perfectly sweet with a hint of vanilla. Made from simple pantry ingredients, it’s the ideal topping or filling for cookies, brownies, cakes, and more. Ditch the store-bought jar—this one whips up fresh in minutes and delivers unbeatable texture and flavor.
Ingredients
1 cup granulated sugar
1 cup light corn syrup
1⁄4 cup water
1⁄4 teaspoon salt
2 large egg whites, room temperature
1⁄4 teaspoon cream of tartar
1 and 1⁄2 teaspoons vanilla extract
Instructions
1. In a stand mixer, begin whipping egg whites and cream of tartar on medium speed until soft peaks form, about 2–3 minutes.
2. In a saucepan, combine granulated sugar, corn syrup, water, and salt. Stir gently and bring to a boil without stirring further.
3. Using a candy thermometer, cook the syrup until it reaches 240°F (soft-ball stage).
4. With the mixer running on medium-low, slowly pour the hot syrup into the egg whites in a thin, steady stream. Avoid hitting the sides of the bowl or whisk.
5. Increase mixer speed to high and beat for 6–8 minutes, until thick, glossy, and stiff peaks form.
6. Add vanilla extract and mix just until combined.
7. Let cool slightly and transfer to a clean jar or airtight container.
Notes
For best results, make sure the sugar syrup reaches exactly 240°F—use a candy thermometer.
Egg whites must be at room temperature for maximum volume and stability.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert topping
- Method: Whipped and cooked syrup
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 82
- Sugar: 14
- Sodium: 15
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 0
- Cholesterol: 0