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This homemade marshmallow fluff recipe is light, airy, and so much better than the jarred version! I’ve been making it for over 20 years, and it’s my go-to topping for cakes, s’mores, Krispie treats, and fluffernutter sandwiches.
If you love marshmallows check out my Healthy Marshmallows, How to Make Marshmallows, Marshmallow Fondant and Rose Flavored Marshmallows!
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“Wow! Who knew how easy this is to make? I made it for a chocolate pie and almost ate most of it 🙂”
— Yolanda
Why You’ll Love This Homemade Marshmallow Fluff
- I’ve been making this recipe for over 20 years, and it never fails me. It’s the same marshmallow fluff I use in my kitchen and the one I trusted enough to include in my book, Entertaining with Charm!
- Homemade fluff is lighter, less sweet, and way more flavorful than the jarred version. I love it on everything from my sweet potato casserole, ice cream sundaes!
- It comes together with just a few ingredients, whips up extra fluffy every time, and can be customized with flavors like gingerbread, lemon, or coconut. Once you try it, you’ll never go back to store-bought.
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 for Making Marshmallow Fluff
Soft-Ball Test: If you don’t have a thermometer, drop a little syrup into ice water. If it forms a soft ball, it’s ready. Boil 5–7 minutes for stability.
Use a Candy Thermometer: Aim for 240°F (soft-ball stage) for perfect results.
Sweet Swaps: You can replace corn syrup with honey or light molasses, but note the flavor and texture will shift.
Flavor Variations: Add in pumpkin pie spice, lemon zest, coconut extract, gingerbread spices, or even chocolate mint—the options are endless!
How to Toast Marshmallow Fluff
The best way to get golden brown peaks is with a kitchen torch. It gives you that perfect toasted marshmallow look and flavor.
If you don’t have a torch, place the fluff under the broiler for a quick toast. Watch closely so it doesn’t burn. Toasted fluff looks beautiful on cupcakes, cakes, or even sweet potato casserole.
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.
Marshmallow Fluff FAQ’s
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.
Yes! Marshmallow fluff is gluten-free.
Homemade marshmallow fluff will stay fresh for about 1 week at room temperature in an airtight container, up to 2 weeks in the refrigerator, and up to 3 months in the freezer. For the best texture, give it a quick whip before using if it’s been stored.
Yes, you can replace corn syrup with honey, golden syrup, or light molasses, but it will change the recipe. The flavor will be different, and the texture may be less stable or not quite as fluffy. If you’re okay with a slight variation, it’s a fun swap to try!
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If you make this marshmallow fluff recipe, leave a comment and review below—I love hearing from you! And don’t forget to tag me on social so I can see your creations!
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Marshmallow Fluff Recipe
Equipment
- Medium Saucepan
- Electric Mixer with Whisk Attachment
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a phenomenal topping for ice cream! Dewar’s in Bakersfield uses this and it is divine.
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