This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
When I came to America on Holidays as a kid I tried Marshmallow Fluff for the first time. I immediately thought American kids were so lucky because they got to have Marshmallow Fluff whenever they wanted and us poor Irish children had to go without. Well, we shall not go without any longer. Now, no matter which country you live in you can make your own delicious Fluff at home. I even have recipes for Homemade Marshmallows (in 3 different flavors), if you don’t have marshmallows where you live, or just want to make them from scratch!
What is Marshmallow Fluff?
While marshmallow fluff is something you may have only ever seen in a jar at the store, it can be made easily at home and it is beyond better! Marshmallow fluff is a light and fluffy topping similar to the texture of a melted marshmallows. This sweet topping is light as air, stretchy, sticky and fluffy like the interior of a marshmallow!
How to Whip Egg Whites?
The first and potentially most important part of making homemade marshmallow fluff is properly whipping egg whites. Whipping your egg whites to stiff peaks is the key to giving my fluff its light cloud-like texture. To ensure your eggs are whipped to perfection I include cream of tartar in this recipe. This acts as a stabilizer keeping the air locked in the egg whites. After the stiff egg whites are combined with a hot sugar syrup the whole mixture is whipped together. The sugar syrup and the airy eggs combine to make a stretchy marshmallow flavor and texture. It’s nothing short of candy making magic!
How to Use Marshmallow Fluff?
This is one of my all time favorite toppings. Imagine instead of topping a pie or ice cream sundae with whipped cream adding a big dollop of this homemade fluff. Man, does this marshmallow fluff take any dessert over the top. Add this Marshmallow Fluff to Hot Chocolate, S’mores or grab a spoon and go nuts!
How Long Does Marshmallow Fluff Last?
My homemade marshmallow fluff can be made and stored in an airtight container at room temperature. It will keep fresh this way for up to 6 weeks, but I highly doubt it will last that long!
Get More Basics Recipes!
- Homemade Condensed Milk
- DIY All Natural Food Coloring
- How to Make Rolled Fondant
- Marshmallow Fondant
Be sure to pick up a copy of my cookbook, Bigger Bolder Baking Every Day!
Try These Recipes!
Watch The Recipe Video!
Homemade Marshmallow Fluff
Ingredients
- ⅓ cup (90g/3oz) water
- ¾ cup (180g/6oz) granulated sugar
- ¾ cup (8oz/240g) corn syrup*
- 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.
Recipe Notes
There are no substitutes for cream of tartar. They are important ingredients in this recipe and cannot be left out Replacing Corn Syrup: Golden syrup would work but just know it will turn your fluff a darker color. It won't come out white. You can also use glucose syrup.
Made this for my family to put in their hot chocolate and we all absolutely LOVED it! I have never made anything like this before, or anything with a candy thermometer, but I did it! Recipe was was easy to follow and delicious! Thank you for a great recipe!!! -Also, my first time to leave a comment for anything, but had to let you know! 🙂
Hi Gemma. I can’t get corn syrup here. Can I use glucose syrup instead?
Could you use this for individual whoopie pie cakes? I mean will this in the middle, stay thick & stiff or would it flatten and run?
Dear Gemma, my very first time making marshmallow fluff, your recipe was very easy to follow, the taste is DIVINE, thank you for posting
Hii. I made this .it turned out perfect and yummy.
Can i store this in fridge cause i live in a very humid area.iam afraid it would defalte.
We are cinnamon crazy in our house! Do you think I could add a cinnamon stick to the boiling syrup to flavor it? Or maybe just dump some ground cinnamon into the mixing bowl in the last whipping stage?
wow that marshmallow recipe worked like a dream this is my first time making this and it worked like a charm 🙂
Aaryaana La Brooy
Colombo,Sri Lanka
Hi,
For the egg whites, can I use packaged liquid egg whites, such as “Egg-Lands Best 100% liquid egg whites?”
This is the best recipe I’ve found for fluff! Thank you SO MUCH! And it’s SSOOOOO delicious when torched!!
Wowzers. Absolutely incredible recipe. Just used this to make some banger fudge.