jar kraft marshmallow creme

Marshmallow crème is a smooth, spreadable confection made primarily from whipped egg whites, corn syrup, powdered sugar, and cornstarch. The mixture is aerated to create its characteristic light, fluffy texture and shelf-stable consistency, distinguishing it from traditional marshmallows which are typically cube-shaped. First commercially popularized in the early 20th century, marshmallow crème became widely available in jars as a convenient baking and dessert ingredient. The product is essentially dehydrated marshmallow fluff with a denser consistency suitable for spreading and mixing into recipes.

Marshmallow crème serves as a versatile sweetening and texturing agent in both baking and confectionery applications. It is commonly used as a filling for chocolate cookies, layered into ice cream desserts, swirled into brownies and cakes, and blended into frostings and fondants. In American cuisine, it features prominently in s'mores preparations as an alternative to campfire-toasted marshmallows, in fudge recipes, and as a topping for hot chocolate. The ingredient can be softened slightly with heat and thinned to create glazes or incorporated into whipped desserts for added volume and sweetness.