This homemade marshmallow fluff recipe is such a fun and easy treat to make!

It’s light and smooth with the perfect hint of vanilla flavor! It’s scoopable, spreadable, and don’t be surprised if you find yourself ‘taste-testing’ it every so often!

It’s the perfect addition to a fluffernutter sandwich and great on ice cream or between cookies.

Homemade Marshmallow Fluff with biscuits

Homemade Marshmallow Fluff

  • Marshmallow fluff (AKA marshmallow crème) is dippable, spreadable, smooth, and creamy!
  • This recipe uses basic pantry ingredients and egg whites to get a light, sweet and creamy fluff.
  • Marshmallow fluff is easy to make with a rich and thick consistency.
  • It’s perfect to use as a dip for fruit, a frosting for cupcakes, to swirl in hot chocolate, or to make extra chewy rice Krispie treats.
sugar , egg whites , vanilla , corn syrup and cream of tartar with labels to make Homemade Marshmallow Fluff

Ingredients in Marshmallow Fluff

This recipe appeared on Martha Stewart in 2007, and I first shared it here in 2013. I later learned it was from this book here by Kimberly Reiner. It’s fluffy, thick, and perfect in every way!

Egg Whites are the base and are used to make it fluffy and give its signature texture.

Cream of Tartar helps to stabilize the egg whites, allowing them to form stiff peaks.

Corn syrup both sweetens and thickens the marshmallow fluff. Use light or dark corn syrup, I prefer light.

Granulated Sugar adds sweetness.

Granulated Sugar (⅔ cup): This is added to the egg whites and helps to create the structure of the marshmallow fluff.

Vanilla Extract is added for flavor. Try other extracts to vary the flavor, like almond, maple, coconut, or lemon. You can also add orange or lemon zest.

How to Make Marshmallow Fluff

  1. Beat whites until foamy per the recipe below. Add sugar and beat until stiff peaks form.
  2. Boil the corn syrup, water, and sugar until it reaches 248°F.
  3. Very slowly pour the sugar syrup into the beaten egg whites.
  4. Beat the marshmallow fluff until thick and glossy.
close up of Homemade Marshmallow Fluff on the mixer

How to Use Marshmallow Fluff

Create fun dipping sauce and serve marshmallow fluff along with homemade caramel sauce, and hot fudge sauce for fresh fruit kabobs, scoop onto homemade waffles, or mix it into our Fantasy fudge recipe!

And most famously, make a fluffernutter! Spread peanut butter (or your favorite nut butter) and marshmallow creme on bread like a PB&J. So yummy!

Storing Marshmallow Fluff

Keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 6 weeks.

Spreadable Sweets

Did you make this Marshmallow Fluff recipe? Leave us a rating and a comment below!

Homemade Marshmallow Fluff with biscuits
4.95 from 55 votes↑ Click stars to rate now!
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Homemade Marshmallow Fluff Recipe

Homemade marshmallow fluff is light & creamy with the perfect hint of vanilla flavor.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Equipment

Stand Mixer on white background
Stand Mixer with whisk attachment

Ingredients  

  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup light corn syrup
  • cup water
  • cup granulated sugar divided use
  • ½ teaspoon vanilla extract

Instructions 

  • Fit a stand mixer with a whisk attachment. Add the egg whites and cream of tartar and beat on medium speed until foamy.
  • Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  • Meanwhile, in a medium saucepan, combine water, corn syrup, and the remaining sugar.
  • Cook over medium-high heat while stirring until the mixture reaches firm ball stage (*see notes) or 248°F on a candy thermometer. This step will take about 10-12 minutes.
  • Once the corn syrup mixture reaches firm ball stage, turn the mixer on to medium and in a slow steady stream, pour the sugar syrup mixture into the beaten egg whites in the mixer bowl.
  • Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  • Add vanilla extract and beat on high for 1 minute.
  • Store in a tightly sealed container.

Notes

TO TEST FOR FIRM BALL STAGE without a thermometer:
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.
4.95 from 55 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, Dip
Cuisine American

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mixed ingredients to make Homemade Marshmallow Fluff and plated dish with writing

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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!
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Comments

  1. Hi Holly!

    Thank you for posting this recipe! I want to make this for a smores birthday cake layer, but would their consistency change if i put it in the fridge then put it in room temp?

    1. I haven’t tried this recipe at high altitude so I can’t say for sure Teresa. If you try it I would love to hear how it turns out!

    1. You can keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 6 weeks Mari.

  2. 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

  3. 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

      1. I haven’t tried it so I can’t say for sure Sue. If you try it I would love to hear how it turns out!

  4. 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?

  5. 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!!

  6. 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

  7. 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.