There really isn’t anything like this homemade marshmallow fluff recipe. 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!
I’ve been making this marshmallow fluff recipe for years and it works every time. It’s easy to make too and we use it for several desserts like topping it on our sweet potato casserole or using it to make krispie treats.
It’s the perfect topping for pies, cakes, cupcakes, sweet potatoes and if you’re like my kids… peanut butter sandwiches.
The marshmallow fluff ingredients in this recipe are very simple. You will most likely have them on hand. Another cool thing about making marshmallow fluff is that you can add spices and extracts to create unique flavors. Some examples of flavors we made are lavender, gingerbread and lemon.
How to Make Marshmallow Fluff
Supplies
- Medium Sauce Pan
- Electric Mixer
- Whisk Attachment
Marshmallow Fluff Ingredients
- Egg Whites – Organic when possible.
- Sugar – Granulated baking sugar is perfect.
- Cream of Tartar – Helps the fluff thicken.
- Corn Syrup – Gives the fluff texture, a glossiness and stiffness.
- Vanilla – Adds flavor.
- 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.
- Next, 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!
Tips For Making This Marshmallow Fluff
- Use a candy thermometer to give you accurate results. You’ll boil the sugar to a soft boil on a thermometer.
- Be very careful when working with hot sugar. Pour it slowly into the whipped egg whites and take your time doing it.
- Don’t over whip the fluff or it will get too stiff to spread on desserts.
- If you have leftover marshmallow fluff you can freeze it to use later.
Adding Flavors to This Marshmallow Fluff Recipe
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.
What can you do with homemade 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
Put the fluff in a sealed container in the refrigerator to store. It will last about a week.
It’s made from egg whites, sugar, corn syrup, cream of tartar, water and vanilla extract.
It has been around for 100 years! A man named Archibald Query invented marshmallow cream in Somerville, Massachusetts, in 1917.
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!
Gather your marshmallow fluff ingredients and start cooking! 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!
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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 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!
Meredith says
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!
Eden says
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.
Beena says
Hi. Can I substitute something else for the corn syrup?
Eden says
Unfortunately not for this recipe.
Carly says
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.
Eden says
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!
Sam says
Hi. Thanks for the recipe. I don’t own a stand mixer. Do you have any tips for mixing by hand?
Eden says
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.
Jennifer Ulloa says
Turned out beautifully! I made mine with cookies and cream flavoring, it is divine. Thank you for your recipe