Marshmallow creme is delicious in so many ways. From yummy skillet s’mores dip to creamy marshmallow icing, how can we ever get enough of that sweet gooeyness? Whoever invented it deserves an award. But as tasty as it is, traditional marshmallow creme is made using genetically modified corn syrup. Bummer.
Thankfully, unlike store-bought versions, this marshmallow creme recipe is corn syrup and GMO-free. Yea! It is also super simple and fun to make. But most importantly, it actually tastes better than store-bought.
For people with allergies, this recipe is also egg and soy-free. Instead, nutritious gelatin is what helps to give this scrumptious treat its fluffy texture.
Marshmallow Creme Recipe
(makes approximately 6 cups)
Ingredients:
- 1 tbsp of unflavored gelatin (1 envelope)
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla
Supplies:
- small bowl
- silicone spatula
(I love the kind that is all one piece, like these) - saucepan
- electric stand mixer or electric hand mixer
(I love the kind that is all one piece, like these)
or electric hand mixerSteps:
Begin by mixing the gelatin and 1/2 cup of water in a small bowl. Set aside.
In a saucepan, combine the 2 cups of sugar with the remaining 1/2 cup of water. Over medium heat, stir constantly until sugar is fully dissolved.
Then, stir the gelatin mixture into the sugar water and bring to a boil. Again, you should be stirring constantly during this time. Once boiling, remove from heat and mix in the salt and vanilla.
At this point, it will resemble disgusting brown muck. Don’t worry, you are doing it right. It WILL turn white.
Pour the mixture into your stand mixer and beat on low for a few minutes until slightly cooled. When the mixture is cool enough, steam will no longer be rising.
If you don’t have a stand mixer, you can use a sturdy hand mixer instead.
Next, crank the mixer up to full speed and beat until the brown muck becomes white, fluffy goodness. It will take about 10 minutes. The finished product will be approximately double the volume of the original gelatin mixture.
If you are using a hand mixer, the creme may become more challenging to mix as the volume increases.
The Marshmallow creme will keep for up to 3 days in an airtight jar. If you keep it any longer, the sugar starts to re-crystallize and the creme begins to deflate.
This recipe has been adapted from this homemade marshmallow recipe by Jerry James Stone.
Happy cooking!
Erica has lived in East TN for over 10 years. She enjoys exploring this gorgeous region with her husband and 3 lively children. As a former teacher turned homeschool mom, she loves finding fun and affordable activities the entire family will love, especially if they cultivate a love for learning!
I’ve never heard of marshmallow fluff before… But I know my kids (who all love marshmallows) will love this! Thanks for sharing the recipe
You are so welcome. I hope you enjoy it!
Thanks so much for this wonderful recipe . It’s very delicious and I love the texture !
I’m so glad you enjoyed it!
This is something new to me. Sounds interesting. Thank you for sharing this!
THIS IS AWESOME! I can’t stand to see children being fed chemicals (which is what marshmallows and the jars of fluff are full of)! This is a SUPER alternative, and I’m sure it tastes better, too! Good job!! *****
Thank you, I totally agree! And, it really tastes delicious. 🙂
Can I use this instead of meringue? If so – I’m really excited because I have an amazing lemon meringue pie and I’d like to try this recipe!
You could definitely use it instead of meringue, although the flavor would be different. If you try it, let me know how it is! 🙂
This looks wonderful! I once had a cocktail with this on top and they had used a mini blowtorch to get it all burnt like a toasted marshmallow. Now I want one again 😉
Oh my gosh! That sounds amazing! Now I want to try and concoct something 🙂
I have been looking for this exact recipe for a few weeks now!
We are having a camping themed baby shower for my friend and I really wanted to have the marshmallow aspect!
Thank you so much!
Sounds like it will be a great party! I hope you enjoy the fluff!
i tried this and it thickened but never fluffed… is it because i doubled the recipie? bc i followed everything to the detail
I’m so sorry it didn’t work out for you. I don’t see why doubling it would be a problem, except that you would have to beat it for longer. Did it turn completely white when you were mixing it? What was the final consistency?
Do you think I could try to do the last beating part in the food processor?
I dont own a stand mixer and I dont know if the hand held one will have enough power.
I recently discovered I could whip cream in the food processor just as easily as with a stand mixer (I`ve always had trouble with the hand held mixer to achive perfect whipped cream) and that´s why I wonder if it could work.
Thank you!
The liquid increases substantially in volume, so definitely not all at once, but maybe in small batches. If you try it, please let me know how it works out. 🙂
Awesome recipe! My kids love marshmallow fluff, but after becoming more aware of the ingredients in food, it came off the list. My kids were miffed to say the least. Our kids love that they can now have a ‘healthy’ version of marshmallow fluff on occasion. I use it in dessert and dips and have received rave reviews. Thank you!
Thank you! I’m glad the recipe has worked well for you!
Hi! Can this marshmallow fluff be toasted to use on smores?
I’ve never tried using it for s’mores, sorry. If you decide to give it a try, please let us know how it goes!
So I’ve made marshmallows but needing a “fluff” or cream for a party… what exactly is the difference? Jar vs pan
Marshmallow Fluff is just a specific brand of marshmallow creme. They are the same thing. Homemade marshmallow creme, never fully sets, like homemade marshmallows do. It remains soft and fluffy just like store bought marshmallow creme.
Could I use this in fudge instead of store bought?
You can use it if you are going to eat the fudge within a few days. 🙂