Homemade Marshmallow Fluff Recipe

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marshmallow cream

How to Make Homemade Marshmallow Fluff Recipe

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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

Print Recipe
4.41 from 5 votes
Servings: 8
HOMEMADE MARSHMALLOW FLUFF
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Author: Holly
Course: Dessert
Cuisine: American
Keyword: marshmallow fluff
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!
Ingredients
  • 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
Instructions
  1. With a whisk attachment, beat the egg whites and cream of tartar until foamy.
  2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
  4. 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.
  5. 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.
  6. Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  7. Add vanilla extract and beat on high 1 minute
  8. Store in a tightly sealed container
TO TEST FOR FIRM BALL STAGE:
  1. 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, Sodium: 38mg, Potassium: 49mg, Carbohydrates: 44g, Sugar: 44g, Protein: 1g, Calcium: 0.4%

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

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

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

Homemade Marshmallow Fluff! This is delicious... tastes SOOO much better than store bought!

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

Holly

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!

77 comments on “Homemade Marshmallow Fluff Recipe”

  1. 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.

  2. That’s “golden” and “biscuits” in fifth paragraph.

    Got to love the touchpad!

  3. 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.

    • 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!

  4. Loved, loved this recipe,  It came out perfect all I can say is YUM!  Thank you for sharing it.

  5. I plan to top hot cocoa with this recipe. Can’t wait! 

  6. Could I substitute Maple syrup for the corn syrup – the real stuff, not pancake syrup?
    Thanks!

  7. 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.

    • 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…

  8. There is “sugar” listed and “granulated sugar” what is the difference? Also what is golden syrup?

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

  9. Hi,

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

    Thanks!

  10. How much does this recipe make ?

  11. How long does this keep?

  12. I’m not rich enough to afford a stand mixer, can you use a hand beater?

  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!

    • Light Karo is perfect in this recipe.

    • 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. Sounds really good. I’ve never made it and was wondering how you would use it.

  16. 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!

    • 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!

      Reply

    • That sounds wonderful Patty! Thank you for sharing!

  17. 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.

  18. how long will this last in a jar?

  19. 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
    Tania

  20. 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!!

  21. 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.

    • 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.

  22. 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?

    • 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.

  23. How long does this keep stored in the refrigerator?

  24. 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!

  25. 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.

  26. Can this be made with Splenda or any other sweetener?

  27. Can this be used to frost between cake layers and on top ?

    • 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.

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

  29. This is same recipe as divinity isn’t it?

  30. I would love to try this, but I am allergic to eggs. Is there anything that I can substitute for the egg whites??

    • Just google “Vegan marshmallow fluff recipe” There are some great ones and because it’s vegan no eggs! :)

    • 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 !!!!

  31. Is Karo ok to use for this?

  32. 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.

    • 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.

    • 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!

  33. Do you let the syrup mixture cool? Seems like pouring 248° syrup onto egg whites will just “cook” them.

    • I did not let the syrup cool. I just made sure I poured it very slowly in a thin stream.

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

    • 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.

  34. Thank you so much for sharing!! xoxo I’ve been looking for this!! Thank you again

  35. 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.”

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