There really isn’t anything like homemade marshmallow fluff. Yes, you’ve seen it in a jar at the store but when it’s homemade it’s light, airy, made with fewer ingredients, less sweet and fluffy! The perfect topping for so many different desserts!
I’ve been making marshmallow fluff for years! This is my go-to recipe that works every time. It’s easy to make too! It’s the perfect topping for pies, cakes, cupcakes, sweet potatoes and if you’re like my kids… peanut butter sandwiches.
Another great thing about this recipe is that you can alter it to add in your own flavor using spices and extracts!
Flavored Marshmallow Fluff
These spices and extracts can be added to the fluff at the end when it’s almost finished. Usually, a few teaspoons is all you need!
- Gingerbread Marshmallow Fluff – Add in gingerbread spices and a tablespoon molasses. See the recipe for that here!
- Pumpkin Pie Fluff – Add a few teaspoons pumpkin pie spice.
- Lemon Fluff – Add in a teaspoon or two of lemon extract.
- Coconut Fluff – Add in a teaspoon coconut extract.
How to Make Marshmallow Fluff
Supplies
- Medium Sauce Pan
- Electric Mixer
- Whisk Attachment
Ingredients
- Egg Whites
- Sugar
- Cream of Tartar
- Corn Syrup
- Vanilla
- Water
Directions
- In a standalone mixer, whisk the eggs and cream of tartar together until soft peaks form. You can let this whisk while you boil the other ingredients.
- In a medium heavy saucepan combine the water, corn syrup and sugar.
- Bring to a boil for about 7-10 minutes. You’ll want to keep stirring so it doesn’t burn or boil over. Letting the mixture boil for at least 7-10 minutes is crucial for making a good fluff.
- The mixture has to get hot enough to thicken when added to the egg whites. If you’re not sure, give it another minute or two. More time is better than less.
- Once the egg whites create thick peaks, slowly pour in the boiling sugar mixture into the egg whites while the mixer is on medium-low speed. Let it mix fully in between pours.
- Add in the vanilla extract or any other spices and extracts you want to flavor it with.
- When it’s all in, beat on high with the whisk attachment until thick. It will thicken up nicely!
- And that’s it! You have the most delicious, fluffy topping for so many desserts!
What can you do with marshmallow fluff?
It’s one of our favorites toppings for so many desserts! Here’s a lost of ideas you can use with marshmallow fluff:
- Frosting for cupcakes and cakes
- Topping for pies
- Fillings for cakes
- Ice cream topping
- For peanut butter sandwiches
- Fill in the middle for cookie sandwiches
- Topping for pudding
How to Toast Marshmallow Fluff!
Who doesn’t love a good toasty marshmallow?! Toasting marshmallow fluff is easy and all you need is a kitchen torch. The fluff toasts up so nicely creating golden brown peaks. It looks stunning on cupcakes, cakes, and our sweet potato casserole!
Frequently Asked Questions
How do you store marshmallow fluff?
Put the fluff in a sealed container in the refrigerator to store. It will last about a week.
What is marshmallow fluff made from?
It’s made from egg whites, sugar, corn syrup, cream of tartar, water and vanilla extract.
When was marshmallow fluff invented?
It has been around for 100 years! A man named Archibald Query invented marshmallow cream in Somerville, Massachusetts, in 1917.
Is there gelatin in marshmallow fluff?
This recipe does not include gelatin. It does include egg whites so it’s not vegan-friendly. The egg whites act as the binder.
More Dessert Recipes You’ll Love!
S’more Popsicles Dipped in Marshmallow Fluff
Chocolate Parfait with Toasted Gingerbread Marshmallow Fluff
The Best Buttercream Frosting Recipe
Neapolitan Sheet Cake – this fluff would be so good on this cake!
Icecream Sundae Sheet Cake – Or this one too!
Let us know what you think!
Let us know if you make this recipe! Leave a comment and a review below. We would also love to see what you pair it with! Tag your desert pics @sugarandcharm on Instagram and Facebook.
Marshmallow Fluff
Ingredients
- 4 egg whites
- 2/3 cup sugar
- 1 tsp cream of tartar
- 1/3 cup water
- 3/4 cup corn syrup
- 1 tsp vanilla extract
Instructions
- In a standalone mixer, whisk the eggs and cream of tartar together until soft peaks form. You can let this whisk while you boil the other ingredients.
- In a medium heavy saucepan combine the water, corn syrup and sugar.
- Bring to a boil for about 7-10 minutes. You’ll want to keep stirring so it doesn’t burn or boil over. Letting the mixture boil for at least 7-10 minutes is crucial for making a good fluff. The mixture has to get hot enough to thicken when added to the egg whites. If you’re not sure, give it another minute or two. More time is better than less.
- Once the egg whites create thick peaks, slowly pour in the boiling sugar mixture into the egg whites while the mixer is on medium-low speed. Let it mix fully in between pours.
- Add in the vanilla extract or any other spices and extracts you want to flavor the marshmallow fluff with.
- When it’s all in, beat on high with the whisk attachment until thick. It will thicken up nicely!
Turned out beautifully! I made mine with cookies and cream flavoring, it is divine. Thank you for your recipe
Hi. Thanks for the recipe. I don’t own a stand mixer. Do you have any tips for mixing by hand?
Hi Sam, unfortunately, you can’t make this by hand as it has to be whipped at high speed. You can try an electric hand mixer if you have one at high speed.
Made this- loved it! Forgiving recipe too, I accidentally whipped the eggs to stiff peaks and it sill worked fine. I heated the sugar to about 225 degrees and it was perfect. Made a S’mores pie with this- after the pie baked for about 10 minutes, I put it on a low broil to brown the marshmallow – only took about 1 minute – it was DELICIOUS! Thanks for the recipe! This is defintiety going in the recipe book.
Love hearing this and so happy it worked for you!! I’ve made this recipe SO many times. The one time it messed up for me was when I boiled the sugar too long and got really hard marshmallows, hahah!! Other than that, it has always been my favorite!