Marshmallow Crème

A spoonful of Marshmallow Creme on a small blue plate

All the creamy, sticky goodness of Fluff, but with real vanilla flavor and incredible stability — no weeping, sliding or running, just perfectly fluffy marshmallow crème. Use as a filling, a topping or eat it straight off the spoon - I promise I won't tell.

Course Dessert, Snack

Cuisine American

Keyword creamy, dairy free, fluff, fluffy, homemade, italian meringue, meringue, nut free, sweet, topping, vanilla, wheat flour free

Category Fillings, Spreads, Toppings

Baking Ambition Adventurous

Prep Time 30

Total Time 30

Servings

Calories 40kcal

Equipment

saucepan
large mixing bowl
small microwave safe bowl
electric mixer
As an Amazon Associate I earn from qualifying purchases.candy thermometer
kitchen scale (or measuring cups)
measuring spoons

Ingredients

150 g sugar
180 ml corn syrup
60 ml water
¼ tsp salt
2 large egg whites
¼ tsp cream of tartar
1 ½ sheets gold leaf gelatin bloomed
10 ml vanilla bean paste or extract

US Customary - Metric

Instructions

In a medium heavy‑bottomed saucepan, combine the sugar, corn syrup, water, and salt. Heat over medium‑low until the mixture reaches 240°F.
150 g sugar, 180 ml corn syrup, 60 ml water, 1/4 tsp salt
While the syrup heats, add the egg whites and cream of tartar to a large mixing bowl. Using an electric mixer fitted with a whisk attachment (a hand mixer works well so you can stay close to the stove), beat the whites to medium peaks.
2 large egg whites, 1/4 tsp cream of tartar
Once the syrup reaches temperature, reduce the mixer speed to low. Slowly stream the hot syrup into the egg whites, taking care not to hit the whisk — the syrup can splatter and cause burns.
Melt the bloomed gelatin (about 10 seconds in the microwave). With the mixer still running on low, slowly pour the melted gelatin into the meringue.
1 1/2 sheets gold leaf gelatin
Increase the mixer speed to high and beat until the mixture becomes thick, glossy, bright white, and has cooled to about room temperature. This typically takes about 10 minutes.
Beat in the vanilla until fully incorporated.
10 ml vanilla bean paste
Use the marshmallow crème immediately, or transfer it to a jar for later use. Yields about 4 cups of marshmallow crème (465g [16oz]).

Nutrition