This Marshmallow Fluff recipe allows you to make a homemade version of the classic treat in the comfort of your own kitchen. Made with egg whites, sugar, and a touch of vanilla, it’s a versatile topping for your hot chocolate, cakes and cupcakes or filling for fluffernutter sandwich cookies, a fruit dip or whatever your heart desires. It’s both delicious and so easy to make.
Store-bought fluff can’t compare to the creamy, silky texture and rich flavor of the homemade marshmallow cream version. When you make it yourself, you control the quality of the ingredients, skip unnecessary preservatives, and enjoy a product that’s fresher and more customizable to your taste.
Whether you’re spreading it on toast, layering it in s’mores, or using it to top a cup of hot cocoa, making your own marshmallow fluff is a game-changer. It’s perfect for holidays, parties, or everyday indulgence as it brings a nostalgic sweetness to any occasion. Make it fresh and savor the difference in taste and texture!
Since you are here and looking for the best recipes to make at home, check out this Homemade Marshmallows Recipe, this Homemade Eggnog Recipe, or this Hot Cocoa in a Crock Pot Recipe.
Ingredients for this homemade marshmallow fluff recipe
Here are the ingredients you will need to make this homemade marshmallow creme recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Egg Whites: are the base of the fluff. You will want the eggs to be at room temperature, so pull them out of the fridge 30 minutes before starting the recipe.
- Granulated Sugar: sweetens the fluff while contributing to its stable, glossy structure.
- Light Corn Syrup: adds sweetness and a silky smooth consistency.
- Water: is used to dissolve the sugar and corn syrup, forming the syrup mixture that binds the fluff.
- Cream of Tartar: stabilizes the egg whites by ensuring they whip up to their fullest volume without collapsing.
- Pure Vanilla Extract: infuses the marshmallow fluff with its classic, sweet flavor.
How to make this marshmallow fluff recipe
This is how you can make this homemade fluff. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions!
- Add the egg whites and cream of tartar to the bowl of a stand mixer or a large mixing bowl. Set aside for now.
- In a small saucepan, mix together the sugar and corn syrup. Heat over medium-high heat, stirring occasionally, until the temperature reaches a soft-ball stage using a candy thermometer.
- While the hot sugar syrup is heating, whip the large egg whites and cream of tartar on medium speed until they form soft peaks.
- Reduce the mixer to low speed and slowly pour the hot sugar mixture into the egg whites in a thin, steady stream. Be careful to avoid pouring it directly onto the whisk attachment or the side of the bowl.
- Turn the mixer to medium-high speed and beat until the egg mixture is thick, glossy, and holds stiff peaks.
- Mix in the vanilla extract until fully incorporated.
- Use immediately or transfer the marshmallow mixture to a container.
Marshmallow Fluff Recipe Tips and Tricks
- Room-Temperature Egg Whites: Use egg whites at room temperature for better volume and stability when whipping. Cold egg whites don’t whip up as well.
- Accurate Temperature: Use a candy thermometer to monitor the syrup closely. Heating it to exactly 245°F (115°C) ensures the right consistency without being too runny or overcooked.
- Steady Syrup Pour: When adding the hot syrup to the egg whites, pour it in a slow, thin stream. Avoid letting it hit the whisk or sides of the bowl, as it can harden prematurely.
Why do you need to make this marshmallow cream recipe?
- This easy dessert only requires simple ingredients that you can quickly grab at any grocery store.
- If you’re a fan of the classic jar of marshmallow creme, then you’re going to absolutely love this.
- It’s customizable and can have fun and unique flavors added to it.
- The best part is it’s very versatile and can be used on so many desserts, drinks, and snack dishes.
- It’s so much better than the store-bought stuff when made at home.
Frequently Asked Questions – FAQ
How do I store leftovers of my marshmallow fluff recipe?
Place your leftovers in an airtight container and store in the refrigerator for up to 2 weeks. Give it a quick stir before using it if it separates slightly.
What flavors can I add to this recipe?
Flavored extracts like peppermint or almond added during the final whipping stage is the best way to customize your fluff. You could also add food coloring to give it a vibrant pop. Be sure to start with small amounts and adjust to taste.
Is this recipe safe to eat with raw egg whites?
The hot syrup cooks the egg whites as it’s added, making the fluff safe to consume. However, for added assurance, you can use pasteurized egg whites.
Can I use this recipe to make marshmallows?
No, unfortunately. While this fluff has a similar flavor to marshmallows, the consistency isn’t firm enough to cut into shapes. You’d need gelatin and a slightly different process to make marshmallows. Here is my homemade marshmallow recipe that yields delicious homemade marshmallows.
What’s the difference between marshmallow fluff and an Italian meringue?
Marshmallow fluff and Italian meringue may seem similar, but they have major differences in texture and ingredients. Marshmallow fluff is denser, gooier, and stabilized with corn syrup, giving it a sticky, spreadable consistency perfect for fillings, toppings, and desserts.
Italian meringue on the other hand, is light, airy, and satin-like, often used as a frosting or folded into pastries for a delicate finish. While fluff has a marshmallow-like sweetness and long shelf life, Italian meringue is less stable and best used fresh to maintain its volume and structure. The biggest difference is that this fluff is made with corn syrup while Italian meringue isn’t.
The Best Marshmallow Fluff Recipe
Homemade Marshmallow Fluff
Ingredients
- 3 large egg whites room temperature
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- ¼ cup water
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Place the egg whites and cream of tartar in the bowl of a stand mixer or a large mixing bowl. Set aside.3 large egg whites, ¼ teaspoon cream of tartar
- In a small saucepan, combine the sugar and corn syrup. Heat over medium heat, stirring occasionally, until the mixture reaches 245°F on a candy thermometer. (soft-ball stage)¾ cup granulated sugar, ¾ cup light corn syrup, ¼ cup water
- While the syrup heats, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Lower the mixer speed to low. Slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Avoid letting the syrup touch the whisk or bowl sides.
- Increase the mixer speed to high and whip for 7–9 minutes until the mixture thickens, becomes glossy, forms stiff peaks, and the bowl cools down to the touch. Beat in the vanilla extract for 30 seconds.1 teaspoon pure vanilla extract
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Nutrition
If you enjoyed this marshmallow fluff recipe, make sure to pin it for later!
Gissel
Super fluffy and delicious