Marshmallow Fluff

4.50 from 18 votes

Light and airy homemade marshmallow fluff recipe that works every time! You'll love this recipe for cakes, cupcakes, pies and more!

Prep Time5

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: ounces

Calories: 63kcal

Author: Eden

Cost: $6

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!

Make sure the sugar mixture boils for a good 7-10 minutes.

Use a candy thermometer to give you accurate results. You'll boil the sugar on a soft-ball stage on a thermometer.

Stir constantly so it doesn't burn.

Add in spices or extracts to create your own flavors.

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.