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.
This post may contain affiliate links. Please read our disclosure policy.
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!
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.
Hi, cream of tartar is not readily available where I live, (neither is corn syrup but I read the comments about substitutes), is there a substitute for it?
Hi Diane, we have never tried making this recipe without cream of tartar but others have replaced it with lemon juice and had good results. We would love to hear how it turns out!
Has anyone tried this using egg white powder by chance?
I haven’t tried it so I can’t say for sure Lisa. Maybe another reader can offer some insights!
I thought you couldn’t eat egg whites raw.
Hi Amelia, there is a potential risk to eating egg whites. If you prefer you can use pasteurized egg whites to remove the risk! I hope this helps.
How much does this recipe make? Ounces or cups?
This makes approximately 3 cups.
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?
The consistency should remain the same. That sounds delicious Shinta!
Could you make marshmallows from this recipe or are they different?
I don’t think they would set up properly using this recipe Paula.
Does the firm ball stage temp need to be adjusted for high altitudes?
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!
does it need refrigeration
You can keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 6 weeks Mari.
Delicious! Its our go to recipe for fluff.
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.
So glad this recipe worked out for you, Linda!
Looking for simple easy summer snacks using fresh fruit.
Here are some awesome fruit recipes Kacky!
Hi!
Can we give any color this cream
Thanks
Food coloring would work in this recipe.
Amazing taste. Easy to make.
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.
Do you think this would work with sugar free corn syrup and sugar free sugar?
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!
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?
Yes, this recipe can be frozen. It doesn’t freeze quite solid but I haven’t tried it in ice cream.
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!
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!
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.
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!!
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.
I have tried many “marshmallow fluff” recipes and I have found this one to be the Best! Thank you for the share!
I just made this with honey (out of corn syrup) and it is amazing! Thanks so much for the recipe.
Was the honey flavor strong?
Hi Holly, I am trying to stat away from corn syrup. can you make fluff with any other syrup??
Hi Sherry, I have only made this recipe as listed but other readers have suggested using golden syrup which is a sugar cane syrup.