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

With a hint of vanilla, it’s scoopable and spreadable. 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.

glass of Marshmallow Fluff

Homemade Marshmallow Fluff

  • Marshmallow fluff (AKA marshmallow crème) is dippable, spreadable, smooth, and creamy!
  • With basic pantry ingredients, marshmallow fluff is easy to make.
  • 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.

First appearing on Martha Stewart in 2007, I first shared this recipe in 2013. It comes from this book by Kimberly Reiner. It’s fluffy, thick, and perfect in every way!

sugar , egg whites , vanilla , corn syrup and cream of tartar with labels to make Homemade Marshmallow Fluff

Ingredients for Marshmallow Fluff

Egg Whites are the base, making it fluffy and giving its signature texture. You can use pasteurized egg whites if you’d like.

Cream of Tartar help stabilize the egg whites.

Corn syrup both sweetens and thickens this marshmallow fluff. Light or dark corn syrup work in this recipe; I prefer light for the color.

Granulated Sugar adds sweetness and structure to the marshmallow fluff.

Vanilla Extract is added for flavor (I like clear vanilla extract). 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

Serve marshmallow fluff along with 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!

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
4.98 from 102 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
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Ingredients  

  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup light corn syrup
  • cup water
  • cup granulated sugar divided
  • 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.
Store in an airtight container at room temperature for up to 6 weeks. 
4.98 from 102 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
whipped Marshmallow Fluff with a title
easy Marshmallow Fluff with writing
plated Marshmallow Fluff with writing
Marshmallow Fluff on a whisk and plated with a title

Categories:

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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. Have you ever baked with this? Wanted to try a take on s’mores pop tarts but didn’t know if the crème would melt completely inside the poptart?

  2. Your recipes always work, which is why I search your website first. This recipe was no exception, once I got past my fear of the candy thermometer, I was off to the races and the end product was delicious…5 stars

  3. I haven’t tried this yet, but love all your recipes.
    It is very difficult/ expensive to get corn syrup where I live (Portugal), so am wondering if I could substitute either Golden syrup or honey in its place.5 stars

    1. I have only made this recipe as listed so I am not sure, Mary! If you do try it, I would love to hear how it turns out!

  4. I just add marshmallows to a bowl like twelve or so microwave them til they start getting big and puffy then I take ‘em out and add a couple tablespoons of corn syrup stir it up and enjoy5 stars

    1. I haven’t tried it without, cream of tartar stabilizes the egg white. Let us know how it goes if you do try it!

  5. I made this as a substitute for marshmallow fluff for fudge since the store was sold out. I’m so glad I did! It worked out so well and is better than store bought!!!! Thank you for the recipe!5 stars

  6. This Marshmellow Fluff recipe was absolutely perfect! I made it for some cupcakes and it was spot on. Delicious! I’m all about toasted marshmellow. Makes it tricky during the Christmas season…
    Thanks for posting this fantastic recipe!5 stars

  7. Can I use a fold out instant read thermometer instead of a candy one? You know, the one used to take the internal temp of meat.

  8. Would this work to top a pumpkin pie? I am serving a pumpkin pie at a house party this weekend and since there will be many people and limited space, I would rather “pre-top” the pie instead of having to have whip cream at the last minute.5 stars

    1. Hmm I have never tried that Denise, but it sounds delicious! You can even use a kitchen torch to lightly toast it for a finishing touch :)