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Homemade Marshmallow Fluff- Now you can make this deliciousness at home! And let’s face it, the fluff is the best part of the marshmallow

How to Make Homemade Marshmallow Fluff (Bold Baking Basics)

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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.

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Add Homemade Marshmallow Fluff  to Hot Chocolate,  Ice Cream or S’mores. Or grab a spoon and go nuts!

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Let’s face it, the fluff is the best part of the marshmallow so why not just get straight to the point.

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Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.

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5.0 from 9 reviews
Homemade Marshmallow Fluff
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 cups
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
  1. Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
  2. Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
  3. Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
  4. Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
  5. 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.
  6. Remove your sugar mix from the heat once you reach your temperature.
  7. Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
  8. 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).
  9. 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.
  10. Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
  11. Add in vanilla and whip until the fluff has cooled.
  12. Pour into an airtight container and store for up to 6 weeks at room temperature.
Notes
**The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
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.

 

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148 Comments

  1. Anita Kotze on July 22, 2017 at 7:18 pm

    Hi there . So the syrup is quite hot when adding to the egg white ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 4:25 pm

      yeah it is and thats ok, it won’t ‘cook’ the eggs. 🙂

  2. Ana on July 4, 2017 at 9:39 pm

    can i add gelatin to make it a bit more sturdy?

  3. Beth on June 28, 2017 at 9:42 pm

    Is it possible to overmix this? The recipe says whip for 6-8 mins, add vanilla and then mix til cool but in the video you add the vanilla and say it’s done. Just looking for some clarification. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 5, 2017 at 10:04 am

      Hi Beth,

      Sorry for my late reply. So mix until the bottom of the bowl is cool, it will roughly take 6-8 minutes :). Hope this clears it up 🙂

  4. Profile photo of Silver lining Silver lining on June 26, 2017 at 10:38 am

    Hello Gemma! I just tried this recipe and it is awesome
    I want to ask the recipe said it serves 6 cup hit how many gram is it in 1 cup?
    😊

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2017 at 12:28 pm

      around 450g 🙂

      • Silver lining on June 29, 2017 at 2:58 pm

        Oh! So 1 cup equal to 450gram right?

        • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2017 at 3:37 am

          Hi there,
          I have lost the thread of this comment, sorry. Check out the chart here (https://www.biggerbolderbaking.com/weight-conversion-chart/). Cups measure by volume, the weight changes according to the ingredient. It is best to stick to one method of measurement, and digital is the most accurate.
          Gemma 🙂

  5. Kay on June 13, 2017 at 7:17 am

    Hi! I am wondering if i can use fluff instead of mini marshmallow for my rocky road brownies? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2017 at 8:47 am

      Hi Kay,
      I did not try this, but I really cannot see why not! It may be more ‘melty’ than the shop bough type though! I must try this myself.
      Let me know how it works for you if you decide to do it,
      Gemma 🙂

  6. Ruqaiyah on June 6, 2017 at 7:15 am

    Hi there gemma
    Corn syrup is not available to me and is quite expensive if i get it shipped although i have liquid glucose syrup so can i just use that? And also there is no such thing as cream of tartar from where i am so is it possible i just use fresh lemon juice?
    Would love it if you’d reply
    Thanks gemma

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2017 at 9:20 pm

      for sure, use liquid glucose. regarding the cream of tar tar, if you can’t buy it on line I don’t know a sub for it so maybe leave it out.

      Hopefully it all works out 🙂

    • Angie on June 28, 2017 at 3:37 am

      The best substitute for cream of tartar is white or apple cider vinegar. You don’t even have to alter the amount you add. I promise you can’t taste it either.

  7. hassina on May 12, 2017 at 7:32 am

    Hi gemma tanks a lot it’s splendide ! ! I am french sorry for my bad english 🙂 so i can store 6 weeks ? Not in the fridge? Now i a have placed my jar in the fridge.
    Tanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 3:28 am

      Hi there,
      Yes, you can store it in or out of the fridge,
      Gemma 🙂

  8. Saee on April 16, 2017 at 5:20 am

    Thanks Gemma
    Love you

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2017 at 2:44 pm

      Thank you Saee,
      Gemma 🙂

  9. Saee mallakmir on April 13, 2017 at 11:06 pm

    hi gemma
    I made your marshmellow fluff it was tasting so yummy, as being an eleven old year child ( Yaa an 11 year child is cooking in microwave and also commenting you ) it become a little thick is it okay ? Hey , i also made your mug pizza, mug cake , popsicle , microwave chips , chocolate bars ( in a teddy bear mold ) ………. and much more but all tasted soooo yummy, i also made profile on your website.
    thanks for microwave cooking ideas

    • Profile photo of Gemma Stafford Gemma Stafford on April 14, 2017 at 3:42 am

      Hi Saee,
      How lovely to have you with us, and in the kitchen too! well done you, this is a great place to start. It is all about learning by doing,
      Gemma 🙂

      • Saee on April 16, 2017 at 5:21 am

        Thanks Gemma
        Love you

  10. meanchie asgali on April 4, 2017 at 7:30 pm

    Hi Gemma!
    I am from Philippines. Im a Filipina and I always watch your videos. I just want to ask if can I use this in Cake?

    • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2017 at 1:38 am

      Hi there,
      If you mean as a filling, then yes! Not to use in a bake, in the oven!
      Gemma 🙂

  11. Kim Aquilina on March 20, 2017 at 12:33 pm

    Hi Gemma, can you tell me how long the marshmallow would last in the fridge? and how do i properly store it for the longest shelf life?

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:58 am

      Hi Kim,
      I think I responded to this already, but just in case here goes!
      You can store this at room temperature, in an airtight container, for up to 6 weeks, but ii doubt it will last that long!
      Gemma:)

  12. Kim on March 19, 2017 at 1:16 pm

    around how long will the marshmallow fluff last? and also how do i store it properly?

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:09 am

      Hi there,
      this will be good at cool room temperature, in an airtight container for about 6 weeks. It is unlikely to last this long in my house!
      Gemma 🙂

  13. Amelia Imig on March 17, 2017 at 12:46 am

    I made this recipe and it was so delicious and everybody was so amazed. I did not have cream of tarter and it still worked. I love watching your videos Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 12:00 pm

      Yes! I am really happy to hear that, good job you,
      Gemma 🙂

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