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!

REPIN HOMEMADE MARSHMALLOW FLUFF

marshmallow cream
4.94 from 44 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Marshmallow Fluff Recipe

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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients  

  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • ¾ cup golden corn syrup
  • cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions 

  • 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 ⅓ cup water, corn syrup, and ⅔ cup sugar.
  • Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248°F 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

TO TEST FOR FIRM BALL STAGE:

  • 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.
4.94 from 44 votes

Nutrition Information

Calories: 173 | Carbohydrates: 44g | Protein: 1g | Sodium: 38mg | Potassium: 49mg | Sugar: 44g | Calcium: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

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.

Categories:

Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. I made this recipe today and it turned out perfectly. So yummy. I needed marshmallow cream to put in my fruit dip that I’m taking to a dinner tonight. The grocery stores were out of marshmallow cream so I used your recipe to make my own. So glad I did. I used half your recipe to make the fruit dip which combines the marshmallow cream with a brick of cream cheese. The other half of the marshmallow cream I’m saving for one of your other recipes. Thank you so much for a great recipe.5 stars

  2. 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

  3. 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?

  4. 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!!

  5. 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

  6. 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.