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It’s easy to make your own Marshmallow Fluff at home with just a few ingredients. This light, creamy, and fluffy recipe is similar to melted marshmallows.
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Marshmallow Fluff recipe
Are you familiar with Marshmallow Fluff? You may also know this recipe as Marshmallow Cream, Marshmallow Creme, Marshmallow Stuff, or Marshmallow Paste. No matter what you call this, this sweet recipe needs to be in your files.
This recipe is a regional confection, typically associated with New England or the Northeastern United States. Most popularly, it is used to make Fluffernutter Sandwiches – peanut butter and marshmallow fluff sandwiches.
This homemade Marshmallow Fluff recipe is so much better than the store-bought stuff and it can be used in so many ways! Let me show you how it’s made …
Marshmallow Fluff ingredients
- water
- granulated sugar
- light corn syrup
- large egg whites
- pure vanilla extract
How to make Marshmallow Fluff
- Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer. Heat just until the mixture reaches the soft-ball stage (240°F).
- While the syrup is heating, add the whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
- Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl, so it has time to cool slightly before hitting the egg whites – but be careful!
- Once all of the syrup has been added to the egg whites, turn the mixer to high speed and beat until stiff peaks form about 7-8 minutes.
- Transfer to an airtight container and store in the refrigerator for up to ten to fourteen days.
Ways to enjoy Marshmallow Fluff
- The most obvious way – with a spoon! 😍
- In my Banana Fluffernutter Crepes recipe
- In a classic Fluffernutter Sandwich – a peanut butter and marshmallow fluff sandwich
- On top of pancakes or waffles
- Add a big dollop to a mug of hot chocolate or your favorite warm beverage
- Frost a cake or cupcakes – and toast the fluff it if desired
- Between two cookies for a double whammy treat
- In any kind of S’mores dessert
- Make a fruit dip
Marshamllow Fluff FAQs
GLUTEN-FREE – Yes. I can’t speak for other corn syrups, but all Karo Syrup products are free of gluten, soy, milk, egg, peanut, and tree nuts. The other ingredients used in this recipe are naturally free from gluten.
VEGAN – No. Because this recipe uses egg whites, it is not vegan.
DAIRY-FREE – Yes, this recipe is dairy-free!
Because of the egg whites, I would refrigerate this recipe. It can be stored in an airtight container in the fridge for 10-14 days.
Yes! Transfer the fluff to a freezer-safe container or ziptop bag. Freeze for up to three months. To use, allow to that overnight in the fridge. For best consistency, beat in a mixing bowl to re-fluff.
Recipe Tips
- The eggs whites should be at room temperature for best results.
- Be sure the bowl for the egg whites is spotless and grease-free. Your egg whites might not whip properly otherwise.
- While the sugar and water mixture is heating – resist the temptation and don’t stir it. Sugar crystals may form, causing your fluff to be gritty.
- You can substitute honey, glucose syrup, or rice malt syrup for light corn syrup. Note that these substitutions may change the color of your fluff slightly.
- After storing this in the refrigerator, you may need to whip it again for a lighter consistency.
- Get funky by switching it up and using a different extract flavor. For example, try mint, peppermint, strawberry, coconut, banana, maple, etc. Or, try mixing the zest from one large lemon or medium orange.
- Want a Chocolate Marshmallow Fluff? Mix in 1/4 cup cocoa powder during the last few minutes of mixing.
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Marshmallow Fluff
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Equipment
Ingredients
- ¼ cup water
- ½ cup granulated sugar
- ½ cup light corn syrup
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Instructions
- Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer. Heat just until the mixture reaches the soft-ball stage (240°F).
- While the syrup is heating, add the whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
- Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl, so it has time to cool slightly before hitting the egg whites – but be careful!
- Once all of the syrup has been added to the egg whites, turn the mixer to high speed and beat until stiff peaks form about 7-8 minutes.
- Transfer to an airtight container and store in the refrigerator for up to ten to fourteen days.
Notes
- The eggs whites should be at room temperature for best results.
- Be sure the bowl for the egg whites is spotless and grease-free. Your egg whites might not whip properly otherwise.
- While the sugar and water mixture is heating – resist the temptation and don’t stir it. Sugar crystals may form, causing your fluff to be gritty.
- You can substitute honey, glucose syrup, or rice malt syrup for light corn syrup. Note that these substitutions may change the color of your fluff slightly.
- After storing this in the refrigerator, you may need to whip it again for a lighter consistency.
- Get funky by switching it up and using a different extract flavor. For example, try mint, peppermint, strawberry, coconut, banana, maple, etc. Or, try mixing the zest from one large lemon or medium orange.
- Want a Chocolate Marshmallow Fluff? Mix in 1/4 cup cocoa powder during the last few minutes of mixing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe today and was so thrilled it worked. My 15year old daughter has fructose malabsorption and can’t eat normal sugar but can eat dextrose and light corn syrup/glucose syrup as both are only glucose. I wasn’t sure the dextrose would work but to the delight of my daughter it did and was amazing. She hasn’t had a marshmallow since she was 7 so this was a huge treat. Thanks the recipe.
I’ve been doing a very similar recipe (but also add 1/4 teaspoon cream of tartar) and all is in a double-boiler at once. Turn on the beaters on high and voilà! A few minutes later all is done and oh goodness. so good on any cake. I could eat this by spoonful if it was healthier. 🙂 Been doing this recipe regularly for over 40 years now. My grandma made it, then mom showed me and now it’s a hit whenever I make this. I like to spread it warm on a cool cake. Now..I’m drooling and will make some tomorrow I think.
I’ve got to try this!! I’m wondering…I make a marshmallow fudge at Christmas that calls for Semisweet chocolate chips, marshmallow cream, evaporated milk snd vanilla. Can this be used for the jarred marshmallow cream and in equal amounts?
yes.