What Makes a Great Marshmallow creme?

Don’t have any marshmallows around to make s’mores? Try marshmallow creme!

A high quality marshmallow dessert topping should have a marshmallow aroma and flavor that also holds up when eaten in application within a “fluffer nutter” sandwich.

The aroma and flavor profiles will also include notes of vanilla and egg, but these intensities should not overwhelm the overall marshmallow intensity.

The texture should be smooth and fluffy – not gritty or grainy.

Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • grainy

    A texture consisting of grain particles; unsmooth. Example: Whole-grain bread, corn chips and brown rice can have a grainy texture.