There isn’t anything like this homemade marshmallow fluff recipe. It’s fluffy, white, 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!
It’s made with fewer ingredients, less sweet, and extra fluffy, like marshmallow cream. It is the perfect topping for many desserts! We’re covering everything you need to know on how to make marshmallow fluff.
Also, check out our marshmallow fondant too!
I’ve been making this marshmallow fluff recipe for years and it works every time. Making your own marshmallow fluff is easy to do and it’s great for so many desserts like topping it on our sweet potato casserole, using it to make Krispie treats or making a delicious marshmallow fluff sandwich.
What is Marshmallow Fluff?
Marshmallow fluff, also known as marshmallow creme, is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow. It has a whipped, creamy consistency and is a wonderful dessert topping and filling.
You can make your own jar of marshmallow creme by following our recipe and step-by-step instructions in the recipe card below.
It’s the perfect topping for pies, cakes, cupcakes, sweet potatoes, and if you’re like my kid’s peanut butter sandwiches.
If you love marshmallows, this is the best marshmallow recipe! Try our rose-flavored marshmallows which are delightful!
Homemade vs. Store-Bought
Fluffy Texture – There is no comparison when it comes to the texture of homemade marshmallow fluff compared to store-bought. Homemade is light, fluffy, and smooth. It’s whipped to perfection and perfect for desserts.
Simple Ingredients – The marshmallow fluff ingredients in this recipe are very simple. You will most likely have them on hand.
Unique Flavors – 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
This homemade marshmallow fluff recipe is easy to follow and fun to make. Here’s everything you need to know to make your own fluff at home.
Supplies
Medium Sauce Pan
Electric Stand Mixer
Whisk Attachment
Marshmallow Fluff Ingredients
This recipe uses simple ingredients to make homemade marshmallow creme.
Egg Whites – Use large, pasteurized organic egg whites when making this recipe. When the egg whites are whipped to soft peaks, this gives the marshmallow fluff its fluffy texture.
Granulated Sugar – White sugar sweetens the fluff and adds to the delicious, creamy texture.
Cream of Tartar – Stabilized the egg whites and helps the fluff thicken. This isn’t strictly necessary, but it is recommended for a thicker fluff that holds its shape. If you don’t have any you can leave this out.
Corn Syrup – Gives the fluff texture, glossiness, and stiffness. We use light corn syrup for this recipe.
Water – Helps melt the sugar and the corn syrup together.
Vanilla Extract – Adds a nice vanilla flavor to the marshmallow cream.
Directions For Making Marshmallow Fluff
Full recipe and step-by-step instructions are in the recipe card below.
- Place egg whites and cream of tartar in the bowl of a stand mixer.
- On medium-high speed, whisk 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. This makes a sugar syrup that will sweeten and thicken the marshmallow fluff.
- Bring to a boil for about 7 minutes until it reaches the soft ball stage. You’ll want to keep stirring so it doesn’t burn or boil over. Letting the mixture boil for at least 5-7 minutes is crucial for making a good fluff.
- The mixture has to get hot enough to thicken in consistency when added to the egg whites. If you’re not sure, give it another minute or two. More time is better than less. To get this right you can use a candy thermometer and wait until it reaches 240 degrees.
- Once the egg whites create thick peaks, turn the mixer to low and slowly pour 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 will be able to hold stiff peaks.
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 on a soft-ball stage 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.
Room temperature ingredients are always recommended, but not required.
Add a little lemon juice or lemon zest to the recipe if you’re using it to top fruit pies.
Soft Ball Test
If you don’t have a candy thermometer, you can use the “soft ball test” method to test the sugar mixture. Before you start cooking, fill a small dish with ice water and set it aside. After the mixture is boiling for about 3½ minutes, dribble a few drops of the mixture into the ice water from a spatula or wooden spoon.
Leave it for 10 seconds to cool and you should be able to roll it into a small ball with your fingertips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, the sugar mixture is done, and you can remove it from the heat and add it to the whipped egg white.
The mixture may need more time, cook for another 30 seconds and try the test again.
To get a soft ball texture, it will take about 5-7 minutes.
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 are all you need!
Gingerbread Marshmallow Fluff – Add in gingerbread spices and a tablespoon of molasses. See the recipe for that here!
Pumpkin Pie Fluff – Add a few teaspoons of pumpkin pie spice.
Lemon Fluff – Add in a teaspoon or two of lemon extract and a teaspoon of lemon zest.
Coconut Fluff – Add in a teaspoon of coconut extract.
Sugar Substitutions
If you want to substitute corn syrup you can replace 1 cup of corn syrup with one of these simple substitutes:
- 1 cup honey
- 1 cup light molasses
Please note that the flavor and consistency will change when using a sugar substitute.
Tips for Cleaning The Sauce Pan
As we often say, it’s all fun and games until someone has to clean up! When the sugar, water, and corn syrup are boiled together the pan can be difficult to clean. Instead of spending 30 minutes scrubbing the baked-on sugar, add some more water to the pan and bring it to a boil.
The remaining mixture will melt and then you can pour it down the sink and clean the pan with soap. It’s much easier than scrubbing essentially hard candy out of the saucepan.
What can you do with homemade marshmallow fluff?
The best part about this recipe is that a jar of marshmallow fluff can be used for many desserts. Here’s a list of ideas you can use with marshmallow fluff:
- Frosting for cupcakes and cakes
- Ice cream topping for an ice cream bar
- Add it to a peanut butter sandwich to make fluffernutter sandwiches
- Filling for whoopie pies
- The best frosting for chocolate cupcakes
- Between graham crackers for an easy s’mores dessert
- Fill in the middle of two cookies to make cookie sandwiches
- Fruit dip when serving a fruit platter
We 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
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!
How to Store Marshmallow Fluff
Store the homemade marshmallow fluff in an airtight container or glass jar with a lid at room temperature for 1 week. If you won’t be using it right away, it will stay fresh in the refrigerator for up to 2 weeks.
How to Freeze Marshmallow Fluff
Did you know that you can freeze marshmallow fluff? That’s right, you can freeze marshmallow fluff or crème! Freezing it will allow it to stay fresh longer. Marshmallow fluff will stay fresh for 3 months in the freezer. To defrost it you can leave it in the refrigerator overnight.
Frequently Asked Questions
Is marshmallow cream and marshmallow fluff the same thing?
Marshmallow cream is also known as marshmallow fluff. They are both a confectionery spread and have the flavor. However, marshmallow cream is a little less thick and doesn’t hold a stiff peak. You can use this exact recipe to make either.
The only thing that changes is that you will only beat the egg whites to a soft peak and then slowly add in the sugar mixture, without beating. This will give it a creamier, less fluffy texture.
Marshmallow fluff is made from beaten egg whites, granulated sugar, corn syrup, cream of tartar, water, and vanilla extract. It’s the perfect topping for desserts or a fun dip for fruit.
Marshmallow Fluff was created by Archibald Query, who began selling it door-to-door 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.
Yes it can be frozen. Store it in a sealed container and freeze for up to three months. When you’re ready to use it, transfer it to the refrigerator and let it thaw overnight. You may need to whip it again in a mixer to get the fluffy texture back.
Marshmallow fluff is gluten-free.
Not at all. Marshmallow fluff is made to stay creamy and fluffy in texture. Marshmallows have gelatin, so when you melt marshmallows they tend to get big and puffed up, but then slowly fall to a sticky texture that hardens quickly. It’s nothing like marshmallow fluff.
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!
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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. Letting the mixture boil for at least 5-7 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, 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
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