Homemade Marshmallow Fluff Recipe

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marshmallow cream

My sister and I made this the other day and it is SO delicious!  While it does take a little time, it’s very simple to make and tastes so much better than the store bought marshmallow fluff!

This recipe uses vanilla for flavoring, but I can’t wait to make it again and play with the flavorings by adding different extracts… next on my list to try is almond!

While there is corn syrup in this recipe… it is NOT the same product as that High Fructose Corn Syrup which most of us are trying to avoid.  I hope you enjoy this homemade marshmallow fluff recipe!


marshmallow cream
4.91 from 30 votes
Review Recipe


Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Holly Nilsson
Course Dessert
Cuisine American
My sister and I made this the other day and it is SO delicious! While it does take a little time, it’svery simple to make and tastes so much better than the store bought marshmallow fluff!


  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • 3/4 cup golden corn syrup
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

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  • With a whisk attachment, beat the egg whites and cream of tartar until foamy.
  • Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  • Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
  • Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.
  • Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
  • Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  • Add vanilla extract and beat on high 1 minute
  • Store in a tightly sealed container
  • Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten.

Nutrition Information

Calories: 173, Carbohydrates: 44g, Protein: 1g, Sodium: 38mg, Potassium: 49mg, Sugar: 44g, Calcium: 4mg
Keyword marshmallow fluff

Here are a few more recipes that you’ll love!

Sweet Spring Marshmallow Flower Cupcakes  *  White Chocolate Peanut Butter Marshmallow Squares  *

homemade marshmallow fluff in a jar

This recipe was slightly adapted by Martha Stewart’s Momma Reiner’s Homemade Marshmallow Cream.

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Needed more fluff for one of my truffle recipes. This was easy to make and I was able to move on with my candy making without any trouble.5 stars

  2. Can this be frozen? I want to make a hot chocolate flavored ice cream that has a marshmallow swirl in it. Will this recipe work for freezing in ice cream?

  3. I have some beef with you sisters! Let me tell you!! I tried to make this “delicious” marshmallow fluff. I spent a freaking year and a half with my hand mixer trying to make peaks! And when I finally got them, I was almost a skeleton and I was no longer interested in this “delicious” recipe! So ladies and gents, do not under any circumstances try this garbage! FYI that is mine went! Do not waste your time! Please reply to me sister!

    1. I am sorry to hear that Sasha! This recipe works greats for us as well as other readers. Did you beat the egg white and cream of tartar combination in step one until foamy before adding the sugar? Was there possibly some yolk in your mixture? That could prevent it from forming peaks. Hopefully, this helps!

    2. This is my first time commenting on a recipe, but it needs to be said. Sasha sounds like a troll. This recipe was SUPER easy and DELICIOUS. Over-whipping might cause egg whites to “break,” ergo pay attention so you don’t miss the soft peak stage. S’mores tip: graham cracker + marshmallow fluff + chocolate chips = DELICIOUS.5 stars

      1. So happy to hear you love this fluff Michelle! I’ve had great success with it myself. Hard to stop eating it! And, what a GREAT idea to serve with s’mores!!

  4. This is basically White Mountain Frosting or Seven Minute Frosting. I always said it tasted like Marshmallow Fluff. It’s a wonderful recipe. Great on Angel Food and Dark Chocolate Cake.(I use the Wacky Cake recipe). It’s very yummy together.5 stars

  5. I have tried many “marshmallow fluff” recipes and I have found this one to be the Best! Thank you for the share!5 stars

    1. Hi Sherry, I have only made this recipe as listed but other readers have suggested using golden syrup which is a sugar cane syrup.

  6. So I put fluff on some cookies I made and left them in room temperature, the next day the fluff was everywhere! Would this work as like a coverup for the fluff so it at least won’t keep sticking and dripping? I need them to harden up or something – without just freezing or refrigerating them. Can you help?

    1. I am not sure if that would help Meg. It could depend on the temperature the cookies are stored at, or how this fluff sits on the other fluff. Maybe another reader will have a suggestion.

  7. This also make great chocolate cake frosting and in place if white sugar, use brown and frosting color is beige. Or put food color in white frosting.5 stars

  8. Great recipe! It’s much smoother and not as granular as the store stuff. The hardest part was getting it into the bottles to store!5 stars

    1. I am so glad you enjoyed the recipe Linda! Yes, the wider the mouth of the jar, the better for this fluffy goodness!

  9. I have been trying for a few days different receipes, I just cant seem to get it quite right, not sure what i am doing wrong, I had to make my own syrup (sugar, water) this was extremely sticky oh my… but I cant seem to get the egg whites to look like yours, so the last batch i made this am using your receipe, I first made my glucose syrup, then cooled it slightly but it wasnt cold, then made your mix of sugar, water, syrup, but I may have burnt it slightly does taste caramelly, Im not sure why one has to cook the syrup one just made twice seems crazy, any way added it to my eggs, but it doesnt look like yours, thick and smooth and hint of caramel taste, I cant believe that this is so hard to make, but I did try the others come out almost runny but thick, so I used them in hot chocolate. so im not quite sure what to do to fix my dillemma anyway I will keep trying.3 stars

  10. Definitely an ancient post at this point, but just a few shares that a future reader may find useful.

    Very similar to King Arthur Flour’s formula for marshmallow creme, except 3/4 C sugar is used in that one, which is a bit more. Some online recipes go overboard with sugar amounts per one egg white.

    For anyone interested in the standard sugar ratio, 1/4 C or 48 – 50g sugar per one egg white provides an average sweet taste, but with the addition of syrup, a bit less is more than adequate.

    Golden syrup, like light non-HFCS, is an invert syrup, and is not necessary, but helps for those who may be less careful when cooking syrup, to prevent a grainy/crystallized consistency.

    Golde syrup lends a wonderful flavor and is also easy to make, as well, and is used in Chinese moon cookies, but oh so good on everything from waffles to pancakes to bidcuits.

    Temperature, not more sugar, provides stability. Swabbing the bowl with a wedge of fresh lemon also works if cream of tartar is unavailable.

    Marshmallow creme is a base for Italian meringue, cooked to 240° F or 115.55° C.

    While Swiss meringue uses a similar process, it is cooked to only 160° F – 165° F or 71.11° C, a bit less stable than Italian meringue, but cooked enough to kill any bacteria in eggs.

    Although many advocate refrigeration once creme is whipped, texture is best if stored in a cool, dry area. If in a hot climate, however, chilling may be the only option.

    Separation usually occurs if not whipped until bowl is completely cool and/or temperature was too low when adding hot syrup mixture to egg whites, but is not an indication it is past its shelf-life. Just rewhip.

    Although egg shells are the usual source of samonella, some eggs crack such that a bit of yolk or white comes into contact with outer shell. Therefore, cooking is a safe bet to potentially destroy any harmful bacteria that may come in contact with yolks or whites from shell.

    A fresh egg white should whip to 6 – 8 times its volume. Therefore, one egg white should yield ~1 C or 85g fluff.

    Much more could be stated regarding an older egg white vs. fresh egg white in terms of volume, but two excellent sources are the Incredible Egg website (National Egg Board), as well as Harold McGee, food science author and columnist of “On Food and Cooking” and “The Curious Cook,” respectively.

    Finally, for anyone wishing to sub creme for marshmallows in kripsie treats, use ~3½ C marshmallow creme per every 5 – 6 C rice cereal.5 stars

    1. Wow! That is a lot of information! Thank you for sharing your knowledge with us. It’s always interesting to read and learn more about the recipes and the ingredients. I’m glad you are enjoying my page!

    2. Thank you for all that information! I’m exactly the “future reader” you had in mind 2 years ago when commenting on an already “ancient post”… i can only hope you’re still out there posting things like this in more comment sections i will eventually come across. Thanks again, I’m off to try to this recipe :)5 stars

    1. I haven’t tried this with maple syrup so I can’t say for sure, please let us know how it turns out for you if you do try it.

  11. This is an excellent Recipe! However, my husband is allergic to corn, so I used Lyle’s Golden Syrup, which is a sugar cane syrup. Has a very rich flavor, about the same level of sweetness, a bit more expensive but works great and can be used to substitute for corn syrup in any recipe. If you wanted a flavor twist, use maple syrup.4 stars

    1. Just did it with the golden sirup and turned out awesome. Not as stringy as the original. Kinda stuff and smooth and way better in flavour than the original. I will use in in cupcakes jemmas richer brownie recipe now. I hope it works there too… 5 stars

    1. Each sugar refers to granulated sugar and corn syrup is the same as Karo syrup. Hope that helps.

  12. Hi,

    Your recipe mentions 2 tablespoons of sugar & 2/3 cup of granulated sugar. Are they both the granulated sugar? Or 2 different types?


  13. Hi Holly,

    I’m not familiar with golden corn syrup. Is this the same as a product such as Lyle’s golden syrup? Or is it just light Karo syrup? Thanks!

    1. Lyle’s Golden is sugar cane syrup, tastes way better than corn syrup (more like liquid brown sugar) and often works as a superior tasting substitute for corn syrup. I would try it and see. Some US grocery stores are finally starting to carry it, but mostly I have seen it in Great Britain.

  14. Just made this earlier today to use in a homemade chocolate peanut butter fudge recipe. Had absolutely no problem. It came out great! Tastes light and fluffy even though it is thick and sticky. Taste so much better than store bought and not as cloyingly sweet. Was easier making this than it was trying to get it in a mason jar lol!

  15. This is a recipe my Mo used to ice a very special cake she use to make. Bake a white cake, cool, then between the two layers fill with apricot jam. Ice with the fluff, then add coconut to top and sides….Never lasted longer then a day!

    1. This is a recipe my Mom used to ice a very special cake with. Bake a white cake, cool, then between the two layers fill with apricot jam. Ice with the fluff, then add coconut to top and sides….Never lasted longer then a day!


  16. Just put it in a pressure cooker with water 1/2 inch above the can and cook for 35 minutes. No fuss no clean up and no worrying about the water level etc… I even cook 2 cans at once without a problem.

  17. Hi Holly

    Thank you for sharing this recipe. What I am wanting to know is if I frost a cake with this fluff, will it dry hard if being served the next day? I am scared it will get hard or tacky.

    Thank yo so much

  18. How long does this recipe save? We are down in Australia and this is not easily accessed (as well as corn syrup) I’d like to be able to make some to have on hand. Thanks!!

    1. In Australia also. I know this is an old post but just in case anyone else may want to know, glucose syrup can be used as a substitute.

  19. Take a jar of Marshmallow Cream, a container of Cool Whip and whip in a half of box of strawberry jello for a delicious fruit dip. I have been doing this for years.

    1. That sounds good! I use a jar of marshmallow crime and a bar of cream cheese, stir together until smooth. Makes a great dip for strawberries – especially early in the season when they are not quite at their peak and need a little sweetening.

  20. ACtually, it is EXACTLY the same corn syrup as that “icky, evil, yuckerbooboos High Fructose Corn Syrup” you’ve all been brainwashed into believing “causes (insert dire disease here)”. But hey, who’s counting, right?

    1. Corn syrup (Karo) is actually glucose. High Fructose Corn Syrup has undergone a chemical process converting some of the glucose into fructose (about 50/50).

      It is true that some brands of corn syrup may have HFCS added but if they do, it will be listed on the ingredients label.

    1. I stored this in the pantry. It was good for a couple months. We could tell when it was past it’s shelf life as it went from nice and fluffy to pourable.

  21. Hi! I’m living in Italy and I dearly mis USA style marshmallow. Can’t find corn syrup. Can I double the sugar or substitute honey? Had to buy creme of tartar at the pharmacy!

  22. About how much does this make and can it be doubled? I have six young kids plus I babysit a lot so we go through a jar of fluff fast. Making a big batch would make sense in my house.

    1. Yes it can be used as frosting. Try flavoing it with any other extract you like. Peppermint, cherry, pineapple, whatever your heart desires! You can also color it! I add my coloring just before I add the hot syrup.

  23. Is this a lot like marshmallow cream you buy? I’m wondering if it could be substituted for marshmallows in Rice Krispie treats.

    1. Yes. I make a Crisco Frosting :
      In sauce pan combine :                                   5 heaping Tbsp. White flour
      1 cup Milk 
      Cook this on top of stove until it thickens. Make sure and keep stirred with a whisk all the time it’s cooking. When done it needs to be Stiff — not liquid—– let cool
      When cool , in mixing bowl add : 
      I whole Crisco stick 
      Mix with electric mixer real well
      Add : 1/12 granulated White Sugar 
      Beat this until not Grainy. When it has mixed really well add your cooled mixture. 
      Start slowly mixing and as it gets all mixed up turn your mixer on HIGH until well blended and fluffy add a cap of Vanilla Flavoring and make sure it’s Fluffy. It is now ready to be used between Chocolate cake layers . Hope you enjoy !!!!

  24. Yes, this is basically Italian Meringue. You could also do a Swiss Meringue and it would taste very similar and give anyone with misgivings about the egg whites reaching a safe temperature peace of mind.

    1. I asked my government-vet brother-in-law about salmonella from raw eggs. He says that salmonella poisoning comes from the egg shells and not inside the egg, so if you wash your eggs carefully before you use them, they should be safe.

      1. Eggs are porous and washing them could allow anything on the outside to enter the egg. I would look this up for more information if this is something you intend on doing.

      2. Scrolling thru the comments to see how this came out.. Very excited to make. Such a well explained recipe too!!. (But I see a comment about washing an egg first. Do not do that. The bacteria will be forced thru the pores..)

        I do have a question, I want to fill cupcakes with this.. there was a Hershey mix that was Smores that came w marshmallow fluff that you squeeze into the middle of each cupcake before baking. Can you do that with this stuff??!
        Will it be ruined baked inside cake batter?
        It would be easier to get the fluff inside like this, and also maybe bake some of that bacteria out..
        If anyone knows please lmk5 stars

        1. I have never tried baking this recipe before so I can’t say. S’mores cupcakes sounds amazing though, please let us know how it goes!

    2. Kristin: My grandmother makes a Swiss Meringue that I think seems to be about the same. (That IS when you use a hand mixer to beat the icing while it’s in a double boiler, correct?) Keeping the egg whites over the heat for a while makes me much less nervous about food safety!

      1. Just be sure your mixer is on when you add the syrup. I make an Italian Meringue Buttercream that uses the same method.

    1. Well, the syrup does cook the egg whites, but you pour it very slowly so it doesn’t make ‘chunky’ cooked eggs. It needs to ‘cook’ the eggs otherwise you would be eating raw eggs.

  25. I think I have a recipe very similar to this where you use honey…I think it was from a cookbook called “The Wheat Book.”