Homemade Marshmallow Spread

star rating (19) rate this recipe
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: about 3 cups

Recipe photo

Best known as a companion to peanut butter in sandwiches, marshmallow spread is also excellent atop ice cream, floating in hot cocoa, or as a dip for fruits and crackers. Creating this fluffy whip at home is easy, and you'll be amazed at the fresh vanilla taste.

Homemade Marshmallow Spread

star rating (19) rate this recipe
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: about 3 cups
Published: 08/04/2013


Tips from our bakers

  • This recipe calls for raw egg whites. Be sure to use pasteurized eggs, or whites from a carton to ensure health and safety.
  • Want to try flavored marshmallow spread? Here's some suggestions:
    Chocolate: add in 1/4 to 1/3 cup cocoa powder during the last minutes of mixing
    Mint: substitute 1 teaspoon peppermint extract for the vanilla
    Lemon: add the zest of one large lemon to the finished spread


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1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.

2) When the sugar syrup begins to form large bubbles, and the thermometer reads about 225F to 230F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.

3) By the time the whites are whipped, the sugar syrup should be at 240F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.

4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.

5) Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.

6) Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat".

yield: about 3 cups


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  • star rating 03/13/2015
  • Carol from Washington, DC
  • Very good recipe. When I made it, it yielded 4 cups. But I made a mistake and added the corn syrup after incorporating the sugar syrup into the eggwhites (I just got in the groove of making an Italian meringue), so that may be why the yield was higher. Marshmallow spread can be used as the base for a quick, silky, buttercream frosting. Just beat in 1 part soft butter to 2 parts marshmallow fluff by volume, then add flavorings - extra vanilla extract, sifted dutch cocoa powder, other extracts. It also works with cream cheese. So easy, and so much nicer than frostings based on a fat plus confectioner's sugar!
  • star rating 12/24/2014
  • Jenn from
  • This is so tasty but how is it stored??????
    Hi Jenn, the recipe recommendations for storage are: Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat". It is also recommended that you use pasteurized eggs or egg whites from a carton for safety reasons, since this is a raw egg product. I hope this helps. Barb@KAF
  • star rating 03/06/2014
  • Nancy from New Fairfield CT
  • This made way more than 3 cups- more like 6. Very tasty of course- really the same as an egg white frosting that I make a lot from Bette Crocker or martha Stewart. Maybe upon storing in the fridge it will be stiffer.
  • star rating 11/18/2013
  • Carol from Keene, NH
  • I have made this recipe several times since summer. It is absolutely the best marshmallow I have ever tasted. It's almost too good to combine with other foods, such as peanut butter. I make it to give as gifts and recommend that the recipient eat it with a spoon! I use Lyle's Golden Syrup. I love the slightly carmelized flavor. I also cook the liquid a tiny bit higher on my thermometer. It gives the creme a little bit firmer consistency ( not too much, though!) and the shelf life is greatly extended. I have had some on the cupboard shelf for well over a month now and it is still perfect. Perhaps the cool and dark location helps here, too. Fabulous recipe. I plan to make more for Christmas giving and pair it with hot cocoa!
  • star rating 09/13/2013
  • burgerjunkie from KAF Community
  • I've made a very similar recipe. Used corn syrup (first time I used honey but didn't care for the taste.) didn't use cream of tartar. Melted the sugar in the hot water and added 2 whites and beat it with a hand mixer for about 7 min till it formed peaks. Used it for filling for "whoopie pies". Everyone loves them. Have some left and am going to incorporate into Homemade chocolate ice cream in the last few minutes. Yum. Chocolate Marshmallow ice cream..
  • star rating 09/03/2013
  • Mary from Twinsburg, OH
  • I will never buy jarred again. Such an easy recipe and so delicious!
  • 09/02/2013
  • rainey from Los Angeles area
  • How would this work as an element to layer or swirl into freshly churned ice cream? I would want something that wouldn't go hard during the freezing and wouldn't collapse stored inside something with a high liquid content like ice cream.
    Hi there. I've used the spread on top of ice cream and it does firm up pretty well, but doesn't become brittle. It should be fine over the few days that homemade ice cream lasts. ~ MJ
  • star rating 08/30/2013
  • kotie from KAF Community
  • Made this 2 nights ago. It is very smooth, and spreadable now, but when I first made it seemed rather sticky and not spreadable. I was very pleased with the taste, used for a pie topping. I had made the Ritz mock apple pie and it just needed something. This was it.
  • 08/30/2013
  • betty from cincinnati
  • great
  • 08/29/2013
  • MIC from Central America
  • this is exactly how we make "turron" (in spanish) which we eat alone or we use it as a frosting for any cake delicious!! if you want to make it whiter put some drops of lemon juice perfect!!!
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