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.
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.
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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
- 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
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.
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.
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
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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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