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Home » Eats & Drinks » Desserts » How to Make Marshmallow Fluff

How to Make Marshmallow Fluff

Published on November 12, 2019 by Eden

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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!

Homemade marshmallow fluff on a wooden spoon.

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!

Marshmallow fluff on a wooden spoon in a metal mixing bowl.

Flavored Marshmallow Fluff

Pumpkin pie spice, sugar, cream of tartar and egg whites to make 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

Egg whites, corn syrup, sugar and cream of tartar on a marble table.

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.
Sugar, water and corn syrup in a medium sauce pan.
  • In a medium heavy saucepan combine the water, corn syrup and sugar.
Sugar boiling on stove top.
  • 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.
Hot sugar and corn syrup being poured into egg whites.
  • 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.
Marshmallow fluff being whisked in a blender.
  • 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!
Homemade marshmallow fluff in a bowl.

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!

Toasted marshmallow fluff on candied yams.

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.

Marshmallow fluff recipe.

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.

Marshmallow Fluff in a mixing bowl.

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

Lucky Charms Cupcakes

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

Light and airy marshmallow fluff recipe that works every time!
4 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: homemade marshmallow fluff, marshmallow fluff
Prep Time: 5 minutes
Cook Time: 10 minutes
5 minutes
Servings: 20 ounces
Calories: 63kcal
Author: Eden

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! 

Notes

Make sure the sugar mixture boils for a good 7-10 minutes.
Stir constantly so it doesn’t burn.
Add in spices or extracts to create your own flavors! 

Nutrition

Nutrition Facts
Marshmallow Fluff
Amount Per Serving
Calories 63 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 8mg0%
Potassium 25mg1%
Carbohydrates 17g6%
Sugar 16g18%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarandcharm or tag us #sugarandcharm!


9 Comments

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Comments

  1. Jennifer Ulloa says

    February 26, 2020 at 1:36 pm

    5 stars
    Turned out beautifully! I made mine with cookies and cream flavoring, it is divine. Thank you for your recipe

    Reply
  2. Sam says

    April 29, 2020 at 7:09 pm

    Hi. Thanks for the recipe. I don’t own a stand mixer. Do you have any tips for mixing by hand?

    Reply
    • Eden says

      April 29, 2020 at 7:12 pm

      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.

      Reply
  3. Carly says

    June 24, 2020 at 7:41 pm

    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.

    Reply
    • Eden says

      June 25, 2020 at 1:49 am

      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!

      Reply
  4. Beena says

    September 14, 2020 at 12:49 pm

    Hi. Can I substitute something else for the corn syrup?

    Reply
    • Eden says

      September 14, 2020 at 2:46 pm

      Unfortunately not for this recipe.

      Reply
  5. Meredith says

    November 23, 2020 at 9:46 pm

    Can this be made ahead of time and refrigerated? Or will the quality suffer?

    Also, can you bake it, like as a topping for sweet potato casserole, or is it too delicate for that?

    Thanks!

    Reply
    • Eden says

      November 24, 2020 at 1:53 am

      Marshmallow fluff can be added after the potatoes are baked. You can place it in the oven for a few minutes so it will toast or use a kitchen torch to toast it. The fluff will last in the refrigerator for a few days.

      Reply

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Eden of Sugar and Charm

Adding a little charm to the everyday life with entertaining and lifestyle inspiration, sweet recipes and classic style… your daily dose of sugar and charm!

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