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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.
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!
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
- 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.
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 Recipe
Equipment
- Stand Mixer with whisk attachment
Ingredients
- 3 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup light corn syrup
- ⅓ cup water
- ⅔ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Dip
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Oh My Goodness!!!
I have NEVER made anything related to cooked sugar for candies, etc. and was intimidated all these years at the thought to make my own Marshmallow Fluff…
but I needed this for a recipe NOW and did not have time to get to the store to buy it there.
I had DARK Corn Syrup and googled “Dark Corn Syrup and Fluff” and your recipe was on top, so I used it and I am stoked!!!
It turned out PERFECT and is much better than the store bought, and the Dark Corn Syrup lends a nice molasses like flavor which is a plus.
THANK YOU,
Charles
This recipe works using hand beaters! I don’t have a stand mixture but followed the recipe the same and it turned out perfect. Now it’s time to eat my pile of heavenly goo.
Perfection. I used this recipe to make chocolate marshmallow swirl cookies. The fluff is awesome on its own. My kids and I didn’t mind licking the beaters