Homemade marshmallow fluff is a sweet, creamy, and delightfully fluffy spread that's perfect for baking, filling, or just enjoying by the spoonful. This easy-to-make version tastes far better than anything store-bought and adds a luxurious texture to everything from sandwiches to desserts.
Why You’ll Love This Recipe
I love how this marshmallow fluff turns out so light and pillowy, with just the right balance of sweetness. It's made with simple pantry ingredients, yet it delivers impressive results. I find it perfect for frosting cupcakes, sandwiching between cookies, or adding a nostalgic touch to a fluffernutter. It’s also a fun and rewarding kitchen project that doesn’t require any complicated tools or skills.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
corn syrup
granulated sugar
water
egg whites
cream of tartar
vanilla extract
salt
directions
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I start by combining the corn syrup, granulated sugar, water, and salt in a saucepan over medium heat. I stir until the sugar dissolves, then I let it boil until it reaches 240°F on a candy thermometer.
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While the syrup is cooking, I whip the egg whites with cream of tartar in a stand mixer until soft peaks form.
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Once the sugar syrup hits the right temperature, I slowly pour it into the egg whites while mixing on low speed. I’m careful to pour along the side of the bowl to avoid scrambling the eggs.
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After the syrup is in, I increase the mixer speed to high and whip until the mixture becomes glossy and forms stiff peaks.
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I add vanilla extract at the end, giving it a final mix to blend it in completely.
Servings and timing
This recipe yields about 3 cups of marshmallow fluff. It takes approximately 10 minutes to prepare and another 10-15 minutes to cook and whip the fluff. So I usually set aside about 25 minutes total from start to finish.
Variations
Sometimes I switch things up by adding a bit of almond extract or peppermint extract for a twist. For a chocolate version, I fold in a few tablespoons of unsweetened cocoa powder once the fluff is fully whipped. If I want it less sweet, I reduce the sugar slightly, keeping the consistency in check.
storage/reheating
I store the marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks. When I want to use it again, I let it sit at room temperature for a bit to soften. If needed, I give it a quick whip by hand to restore its fluffiness.
FAQs
How do I know when the sugar syrup is ready?
I use a candy thermometer and wait until it reaches 240°F, known as the soft-ball stage. That’s when I know it’s ready to pour into the egg whites.
Can I make marshmallow fluff without a stand mixer?
Yes, but I find it much easier with a stand mixer. A hand mixer works too, but it’ll take a bit longer and more effort to reach stiff peaks.
Is marshmallow fluff the same as melted marshmallows?
Not exactly. Melted marshmallows can mimic fluff in some recipes, but the texture and flavor aren’t quite the same as true marshmallow fluff made from scratch.
Can I freeze homemade marshmallow fluff?
I don't recommend freezing it. The texture changes after thawing, and it can become watery or grainy.
What can I use marshmallow fluff for?
I use it in frosting, fudge, fluffernutter sandwiches, as a dip for fruit, or even swirled into brownies before baking.
Conclusion
Making marshmallow fluff at home is a simple yet satisfying way to elevate desserts and snacks. I enjoy knowing exactly what goes into it, and I love the versatility it offers in both baking and snacking. Once I tried making it myself, I never went back to store-bought again.
Homemade Marshmallow Fluff
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 cups
- Category: Dessert
- Method: Whipping
- Cuisine: American
- Diet: Vegetarian
Description
Homemade marshmallow fluff is a sweet, creamy spread with a light and airy texture, perfect for baking, filling, or snacking straight from the spoon.
Ingredients
- ¾ cup light corn syrup
- ½ cup granulated sugar
- ¼ cup water
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine corn syrup, granulated sugar, water, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then boil until the mixture reaches 240°F on a candy thermometer.
- While the syrup cooks, whip the egg whites and cream of tartar in a stand mixer until soft peaks form.
- Slowly pour the hot syrup into the egg whites while mixing on low speed, being careful to pour along the side of the bowl.
- Increase the mixer speed to high and whip until the mixture is glossy and forms stiff peaks.
- Add vanilla extract and mix until fully incorporated.
Notes
- Add almond or peppermint extract for flavor variations.
- Fold in unsweetened cocoa powder for a chocolate version.
- Reduce sugar slightly for a less sweet fluff.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Let it come to room temperature and whip by hand before reusing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 12g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg
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