There isn’t anything like this homemade marshmallow fluff recipe. It’s fluffy, smooth, and delicious! Yes, you’ve seen it in a jar at the store, but when it’s homemade, it’s light and airy, and the flavor doesn’t even compare to store-bought marshmallow fluff.
I’ve been making this marshmallow fluff recipe for over 20 years, and it works every time. It’s the perfect topping for so many of my desserts. I love it so much that I added it to my book Entertaining with Charm!
Making marshmallow fluff is easy, and it’s great for so many desserts, like topping my sweet potato casserole, using it to make Krispie treats, or making a delicious marshmallow fluff sandwich. It uses fewer ingredients, is less sweet, and has an extra fluffy texture, similar to marshmallow cream.
Try these marshmallow recipes: The best fluffy marshmallows, marshmallow fondant and my delightful rose-flavored homemade marshmallows!
Why You’ll Love This Recipe
Fluffy Texture: Homemade fluff is whipped to perfection, giving it a light, fluffy, and smooth consistency that’s perfect for desserts.
Simple Ingredients: This recipe uses common pantry staples, and you likely already have everything you need.
Customizable: Add spices or extracts to create unique flavors like gingerbread, lemon, or coconut.
Versatile: Use it for frosting, fillings, toppings, or even a classic fluffernutter sandwich.
Marshmallow Fluff Ingredients
Egg Whites: Use large, pasteurized organic egg whites. Whipping them to stiff peaks is essential for the fluff’s texture.
Granulated Sugar: Sweetens the fluff and contributes to the creamy texture.
Cream of Tartar: Stabilizes the egg whites and ensures the fluff holds its shape.
Light Corn Syrup: Adds glossiness and stiffness to the fluff.
Water: Helps melt the sugar and corn syrup together.
Vanilla Extract: Enhances the flavor of the fluff.
How to Make Marshmallow Fluff
Whip the Egg Whites: In a stand mixer, beat egg whites with cream of tartar until soft peaks form. Let it keep running while you prepare the syrup.
Cook the Sugar Syrup: In a saucepan, combine water, corn syrup, and sugar. Stir constantly over medium heat until it boils. Let it boil for 5-7 minutes, ensuring it reaches 240°F using a candy thermometer.
Combine and Whip: Gradually pour the hot syrup into the egg whites while the mixer runs on medium-low. Once added, increase to high speed, add vanilla, and beat for 7-10 minutes until thickened.
Tips Making Marshmallow Fluff
Soft-Ball Test: If you don’t have a thermometer, drop a small amount of syrup into ice water. If it forms a soft ball, it’s ready. Ensure it boils for at least 5-7 minutes for a stable fluff.
Use a Candy Thermometer: This ensures precise results for the sugar syrup. You’ll want it to read Soft-ball stage or 240° F
Sugar Substitutions: Replace 1 cup of corn syrup with 1 cup of honey or light molasses. Note that flavor and consistency may change.
Recipe Variations
Coconut Fluff: Incorporate a teaspoon of coconut extract.
Gingerbread Fluff: Add gingerbread spices and a tablespoon of molasses.
Pumpkin Pie Fluff: Stir in a few teaspoons of pumpkin pie spice.
Lemon Fluff: Add a teaspoon of lemon extract and zest.
How to Use Marshmallow Fluff
- Frosting for cupcakes and cakes
- Topping for pies or puddings
- Filling for cakes, whoopie pies, or cookies
- Dip for fruit platters
- Layer in trifles or parfaits
- S’mores spread between graham crackers
I used it to create cute ghost cupcakes for our Halloween party. It’s great because it holds a tall shape and doesn’t melt.
How to Toast Marshmallow Fluff
For a beautiful toasted effect, use a kitchen torch to create golden-brown peaks. Toasted fluff looks stunning on desserts like cupcakes, cakes, or even sweet potato casseroles.
Storage and Shelf Life
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps fresh for up to 2 weeks.
- Freezer: Freeze for up to 3 months. Defrost overnight in the refrigerator.
Frequently Asked Questions
Marshmallow fluff is a light and fluffy confection made from whipped egg whites, sugar, and vanilla. It’s used as a topping, filling, or dip for various desserts.
Yes, marshmallow cream is another name for marshmallow fluff. However, marshmallow cream has a slightly less stiff texture and doesn’t hold peaks as well.
No, this recipe doesn’t include gelatin, making it different from melted marshmallows.
Marshmallow fluff is gluten-free.
When stored properly, homemade marshmallow fluff can last up to 6 weeks at room temperature or 3 months in the freezer.
Gather your ingredients and start making this delicious homemade marshmallow fluff today! If you try this recipe, leave a comment and review it below. Don’t forget to tag me on social media so I can see your creations!
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Marshmallow Fluff
Ingredients
- 4 egg whites
- 2/3 cup sugar
- 1 tsp cream of tartar
- 1/3 cup water
- 3/4 cup light 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 5-7 minutes. You’ll want to keep stirring so it doesn’t burn or boil over. If you are using a candy thermometer, you'll want a Soft-ball stage or 240° F on a candy thermometer. When added to the egg whites, the mixture has to get hot enough to thicken. If you’re not sure, give it another minute or two. More time is better than less.
- Once the egg whites create thick peaks, carefully pour the syrup in a thin, steady stream into the whites with 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!
Can this fluff be made into chocolate covered marshmallow cream?
I have never done that but you can try!
I see 2 references about storage. The first says that the fluff can let 1 week at room temp and in another section of the text, it says can last 6 weeks. Can you clarify for me?
Thanks
Hi, this worked well for the full portion, but I tried again with 1/4 of the ingredients, and the sugar syrup heated up and reached soft ball temperature a lot faster but still waited around 7mins to be sure. But the sugar syrup hardened very fast as I was pouring it, and hard chunks of syrup couldn’t be incorporated, so I’m wondering if I overboiled and heated the syrup for too long, since it was thicker than the normal portion syrup when it was taken off the heat? Do I keep heating the syrup whilst we’re incorporating it into the egg whites? Should I heat it for less time if I’m using a 1/4 of the ingredients? Thanks for any advice!
Can you make fudge with this? Some fluff recipes don’t work for fudge.
Thank you for the great and clear instructions! It was perfect. I used it to top a lemon pie.
Wow! Who knew how easy this is to make? I made it for a chocolate pie and almost ate most of it 🙂
This fluff is incredible! I could not stop eating it with a spoon! I used it on a pie and it was perfect!
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!
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.
Hi. Can I substitute something else for the corn syrup?
Unfortunately not for this recipe.
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!
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.
Turned out beautifully! I made mine with cookies and cream flavoring, it is divine. Thank you for your recipe