This post may contain affiliate links. Please see our disclosure policy.
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!
Pin this now to find it later
Pin It⭐⭐⭐⭐⭐
“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!
More Recipes You’ll Love
Recipes
Buttercream Frosting Recipe
Frosting
Maple Syrup Frosting Recipe
Holidays
Homemade Holiday Marshmallows
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!
My new Entertaining book is here! Order Now!
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.
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