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
- 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.
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
- Beat whites until foamy per the recipe below. Add sugar and beat until stiff peaks form.
- Boil the corn syrup, water, and sugar until it reaches 248°F.
- Very slowly pour the sugar syrup into the beaten egg whites.
- Beat the marshmallow fluff until thick and glossy.
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.
Did you make this Marshmallow Fluff recipe? Leave us a rating and a comment below!
Homemade Marshmallow Fluff Recipe
- 3 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup light corn syrup
- ⅓ cup water
- ⅔ cup granulated sugar divided use
- ½ teaspoon vanilla extract
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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