Homemade marshmallow fluff is a dreamy, cloud-like treat that’s surprisingly simple to whip up in just 15 minutes. With its silky smooth texture and sweet, vanilla-kissed flavor, it’s perfect for spreading on toast, dipping fruit, or swirling into hot cocoa. This recipe skips the store-bought jars and delivers a fresher, more luxurious version you’ll want to make again and again.
In just 10 minutes of prep and 5 minutes of cooking, you’ll create a fluffy, melt-in-your-mouth delight that’s far superior to anything from a shelf. The light, airy consistency and hint of vanilla make it irresistible, whether you’re topping desserts or enjoying it straight from the spoon. Once you try this homemade version, you’ll never go back!
Ingredients for Homemade Marshmallow Fluff
- ⅓ cup (90g/3oz) water
- ¾ cup (180g/6oz) granulated sugar
- ¾ cup (8oz/240g) corn syrup (light corn syrup works best)
- 3 egg whites (room temperature, ensure no yolk is present)
- ½ tsp cream of tartar (helps stabilize the egg whites)
- 1 tsp vanilla extract (optional, for added flavor)
Step-by-Step Instructions
- Prepare the egg whites: Place the egg whites and cream of tartar in the bowl of a stand mixer. Ensure the bowl and whisk are completely grease-free for best results.
- Make the sugar syrup: In a medium, heavy-bottomed saucepan, combine water, sugar, and corn syrup. Stir over low heat until the sugar dissolves completely. Avoid letting the mixture simmer until the sugar is fully dissolved.
- Heat the syrup: Insert a candy thermometer into the pot and increase the heat to medium. Do not stir from this point onward to prevent sugar crystals from forming. Simmer until the mixture reaches 240°F (120°C) on the thermometer.
- Whip the egg whites: While the syrup heats, turn the mixer to medium speed and whip the egg whites to soft peaks. This should take about 3-4 minutes.
- Combine syrup and egg whites: Once the syrup reaches the correct temperature, remove it from the heat. With the mixer on medium/low, slowly and carefully pour the hot syrup into the egg whites in a thin, steady stream. If the syrup has thickened, briefly reheat it to make it pourable again.
- Whip until fluffy: Increase the mixer speed to medium/high and continue whipping. The mixture will deflate at first but will thicken and fluff up. Whip for 6-8 minutes, or until the mixture is thick, glossy, and holds its shape.
- Add vanilla: If using, add the vanilla extract and whip briefly to incorporate.
- Store: Transfer the marshmallow fluff to an airtight container. It can be stored at room temperature for up to 6 weeks.
Creative Ways to Use Your Marshmallow Fluff
Homemade marshmallow fluff is incredibly versatile! Spread it on graham crackers for a quick s’mores-inspired treat, or layer it with chocolate and cookies for a decadent dessert. You can also swirl it into hot cocoa for a creamy, dreamy twist. For a fun breakfast idea, try spreading it on toast with a sprinkle of cinnamon or dipping fresh fruit like strawberries or bananas.
Storage Tips to Keep Your Fluff Fresh
Store your marshmallow fluff in an airtight container at room temperature for up to 6 weeks. Avoid refrigerating it, as this can cause it to harden. If the fluff starts to dry out, give it a quick stir to revive its texture. For longer storage, you can freeze it in a sealed container for up to 3 months—just let it come to room temperature before using.
Essential Equipment for Perfect Fluff
A stand mixer with a whisk attachment is key for achieving the right texture, but a hand mixer can work in a pinch. Don’t skip the candy thermometer—it’s crucial for ensuring the sugar syrup reaches the correct temperature (240°F/120°C). Use a heavy-bottomed saucepan to prevent the sugar from burning, and make sure your mixing bowl and whisk are completely grease-free for the best results.
Recipe Variations to Mix It Up
Want to customize your fluff? Swap the vanilla extract for almond or peppermint extract for a unique flavor. For a colorful twist, add a few drops of food coloring during the final whipping stage. You can also fold in mini chocolate chips or crushed cookies for a fun texture. Experiment and make it your own!
Common Questions Answered
Can I use pasteurized egg whites? Yes, they work just fine. Why does my fluff deflate at first? This is normal—keep whipping, and it will thicken and fluff up. What if I don’t have cream of tartar? You can substitute it with a pinch of lemon juice or white vinegar to stabilize the egg whites. Happy fluff-making!
How to Make Homemade Marshmallow Fluff
Ingredients
- ⅓ cup water 90g/3oz
- ¾ cup granulated sugar 180g/6oz
- ¾ cup corn syrup 8oz/240g
- 3 egg whites room temperature
- ½ tsp cream of tartar
- 1 tsp vanilla extract optional
Instructions
- Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
- Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
- Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
- Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
- Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
- Remove your sugar mix from the heat once you reach your temperature.
- Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
- Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
- Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
- Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
- Add in vanilla and whip until the fluff has cooled.
- Pour into an airtight container and store for up to 6 weeks at room temperature.
