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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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4.82 from 16 votes
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
Homemade Marshmallow Fluff
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Servings: 6 cups
Author: Recipe from live for cake
Ingredients
  • 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.
Recipe 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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207 Comments

Write a Comment and Review

  1. Luísa Andreatta on July 11, 2018 at 7:34 pm

    Mine corn syrup is very dense, different from yours, do I have to do something to make it softer? And if not, do you have any hint of how can I take it from the pot easily? I’m from Brazil and it’s not usual to find corn syrup here. Thanks 🙂

    • Gemma Stafford on July 12, 2018 at 3:16 am

      Hi Luisa,
      Corn syrup here is generally light for pouring.
      If your is dense use a spoon, which has been dipped in boiling water to remove it from the pot.
      You can also use a sugar syrup for this. That is also called ‘simple syrup’. 1/4 cup of boiling water, 1 1/4 cup of granulated sugar. dissolve the sugar in the boiling water, you can boil it for a few seconds until it is sticky to the touch, use a wooden spoon to stir and teat it, it will be HOT! That will work well for you too.
      I hope this is of help,
      Gemma 🙂

  2. Ruth on July 1, 2018 at 2:04 pm

    I do not have a whisk attachment for my mixe, can I use regular beaters for this?

    • Gemma Stafford on July 1, 2018 at 9:29 pm

      Hi Ruth,

      yes the whisk attachment is what you need 🙂

      Best,
      Gemma.

  3. jdavis10 on May 10, 2018 at 11:10 am

    Great recipe!! Very easy to make and tastes so much better than store bought!

    • Gemma Stafford on May 12, 2018 at 5:02 am

      Hi there,
      Thank you, I am happy you got on well with this one!
      Gemma 🙂

  4. Carmen on May 5, 2018 at 1:35 pm

    So fun! Technique worked perfectly even at high altitude. I used local honey in place of all the corn syrup and both the texture and taste are incredible! Thank you!!

    • Gemma Stafford on May 7, 2018 at 5:00 am

      Hi Carmen,
      Good, I am really happy to hear this. High Altitude baking is a challenge for many people. Thank you for letting me know,
      Gemma 😉

  5. Aisha on April 12, 2018 at 3:02 am

    Hello!
    So what’s the difference between marshmallow fluff and marshmallows (the ones u eat ) 🤔🤔

    • Gemma Stafford on April 12, 2018 at 4:27 am

      Hi Aisha,
      One is set, one is soft, it is a different process. Read through both recipes, you will get the idea,
      Gemma 🙂

    • Sobia on April 26, 2018 at 4:45 am

      Can we store it in a refrigerator ,if yes for how many weeks
      Kindly repl

      • Gemma Stafford on April 26, 2018 at 4:04 pm

        Hi,

        Store it in the fridge for up to 6 weeks.

        Best,
        Gemma.

  6. Tracy Annis on March 25, 2018 at 2:01 am

    How long can this last in a cake as filling or frosting ? Is it similar to the 7 minute frosting which breaks down after a couple of hours?

    • Gemma Stafford on March 25, 2018 at 2:13 am

      Hi Tracey,
      No, it is stable, it is more like marshmallow. Seven minute frosting is more of an Italian meringue, which if is baked at a low temperature will firm up. When it is not baked it is stabilized by the hot sugar syrup, but this must be the right temperature to effectively cook the egg to set it. This should not really break down in a couple of hours if prepared properly, it is cooked really.
      Gemma 🙂

  7. Allison Skinner Wilson on February 15, 2018 at 8:07 pm

    Like every other recipe of yours, this is another five-star and beyond! Tonight I made this for the second time to use with the S’more pie recipe. It turned out GREAT! I wanted to make something special for my coworker’s retirement party tomorrow and everyone at work is so excite to try this delicious pie I’ve been raving about. Thank you for all of your videos! I love it that you’re so easy to follow and fun to watch. I learn something new with each post.

    • Gemma Stafford on February 16, 2018 at 4:17 am

      Hi Alison,
      How kind, thank you. I am sure your colleague will be delighted that you made this lovely pie. It is a poignant occasion, but I hope it is a happy one for all of you,
      Gemma 🙂

  8. Dianne on February 12, 2018 at 8:39 pm

    Site wont let me rate you “five”…but this is a ten! Most stunning thing I’ve ever made with a hand mixer. Unlike a lot of other bloggers and you tubers your recipe turned out PERFECT. I cant wait to try more of your recipes. Thank you for posting!

    The only thing I would add is marshmallow extract to give it a boost. Cheers!

    • Gemma Stafford on February 13, 2018 at 8:37 am

      Hi Dianne,
      What a lovely review, thank you so much.
      I will get Kevin to check the issue with stars, too bad to be missing out! lol,
      Gemma 🙂

  9. Scarlett Rose on January 17, 2018 at 1:13 pm

    Hi Gemma,
    I love all ur recipes and I have made a lot of them so far. You have always been and always will be a big inspiration to me, one of the reasons being I’ve always loved baking and making anything yummy in the kitchen. I just wanna say keep up the awesomeness!!!!
    Also,can I use liquid glucose syrup instead of corn syrup for the marshmallow fluff?
    Thanks, luv u

    • Gemma Stafford on January 18, 2018 at 3:17 am

      Hi Scarlett,
      Yes, but I suggest you look for a specific recipe online. I would need to test it before I could stand over it but there are a few out there. It is perfectly possible,
      Gemma 🙂

  10. Rushdah on January 14, 2018 at 9:57 pm

    I’ve got corn syrup and am planning to make this. I’ll be making half the quantity just for Smores, wanted to ask u if I could store in the refrigerator? Thank you
    Rushdah

    • Gemma Stafford on January 15, 2018 at 5:58 am

      Hi Rushdah,
      Yes, in a sealed jar in the fridge. I hope this works well for you, follow the steps,
      Gemma 🙂

  11. Jennifer on January 13, 2018 at 3:37 pm

    Gemma I was wondering before I make this. Is this soft enough to put into drinks and mix up or is it kind of sticky and firm like store bought? Thank you so much.

    • Gemma Stafford on January 13, 2018 at 8:19 pm

      Hi Jennifer,

      yes you can put it into a drink. It is soft though and very similar to store bought in texture.

      Gemma.

  12. Jo on December 30, 2017 at 3:38 am

    Hey!
    I’m definitely planning on trying this, as I can’t get fluff in my country either.
    However, wouldn’t it make more sense to have to egg whites whipped before you start heating up the sugar if speed is what you want?
    What is the point of getting the sugar to reach a certain temperature, and do we have to keep it there?
    Thank you!

    • Gemma Stafford on December 30, 2017 at 3:47 am

      Hi Jo,
      Yes, to a degree you can do this, and then you will have an Italian Meringue, nice for frosting too, but it is a different thing!
      Ingredients and methods are different for a reason, this is the science behind baking,
      Gemma 🙂

      • Candymaker on February 2, 2018 at 10:13 am

        Just a quick FYI. Italian meringue is actually the base for marshmallow creme, and beating the egg whites first is a bit more efficient as they are ready for the hot sugar syrup, which will not require a quick reheat while waiting for the egg whites to be whipped. Either method works.

        Also, lemon juice is an acid, and from a chemical standpoint, is another ingredient used in place of cream of tartar. Just rub a bit of a lemon around the clean bowl before adding whites to whip.

    • Maricor doblada on January 8, 2018 at 1:49 am

      Hi im so greatful for your talents because you’re not selfish to share to people like me. I would like to ask for a recipe of icing. Im a beginner in terms of baking. And as a mothe and a housewife i want to start a small or home based business to help my husband for our children education especially now our eldest will soon to enter college. It will be a great help if you can help me. I live watching your videos and saving it for my future use. Thank you and more power!

      • Gemma Stafford on January 8, 2018 at 4:01 am

        Hi there,
        That is so good to hear, a child getting ready for college is a big change in a family, and certainly an expensive time too. Some kids can get little jobs to help, some do not find it so easy to do so, and parents continue to work hard to help, it too will pass!
        (https://www.biggerbolderbaking.com/best-ever-vanilla-buttercream-frosting/) here is my recipe for buttercream frosting. This is a basic and standard frosting used for filling and icing a cake. I have others here on my website, rolled fondant, marshmallow fondant etc. Check it out.
        I do not know where you live, the temperature etc, all of these things dictate what you will use, especially in a business sense. Catering is a tough business, you need to do your sums to be sure you can actually make money from it.
        I hope you do really well,
        Gemma 🙂

  13. Nadine Rizk on December 23, 2017 at 12:56 am

    Hi Gramma!
    I luv ur recipes. But I don’t have access to corn syrup or cream of tartar. Can I use honey and lemon juice instead? I wonder if they would affect the outcome. Also, would a cooking thermometer b ok? Thnx

    • Gemma Stafford on December 23, 2017 at 9:18 pm

      Hi Nadine,

      Really glad you like my recipes. So cream of tar tar is really important and unfortunately there is no sub for it. I buy it on Amazon. It is cheap.
      Same for corn syrup here, unfortunately you need it for this particular recipe. I very rarely use it and when I do it means you need it.

      Have a look on line for a candy thermometer, it should just be $10. I only use mine 2 times a year but for a recipe like this it’s really important.

      I hope this helps you.
      Gemma.

  14. Jessica on December 12, 2017 at 2:39 am

    Making this for Christmas hot chocolate hampers. How long is the shelf life?? Can’t wait to try it!

    • Gemma Stafford on December 12, 2017 at 3:03 am

      Hi Jessica,
      good for you, what a lovely gift idea!
      Do follow the instructions carefully for this. It will keep well, at room temperature for up to 6 weeks.
      Happy Christmas to you and yours,
      Gemma 🙂

      • Jessica on December 12, 2017 at 6:51 pm

        Thank you so much Gemma!

  15. DS on December 2, 2017 at 12:10 pm

    Have you tried making this with honey instead of corn syrup?

  16. Lynn on November 16, 2017 at 11:52 am

    LOL!!! Well Gemma, I just messed up… I took my syrup off the heat at 204 instead of 240 grrrrrr!!! A little absent minded. Keeping my fingers crossed that it’ll be ok anyway…

    Ok, so mine might not be super firm, but it’s deliciously delightful anyhow. It tastes like a little cloud from Heaven. LOVe it.

    Now, am going to take this not so perfect marshmallow fluff to make orange creamsicle fudge 🙂

    Thank you Gemma
    Lynn

    • Gemma Stafford on November 17, 2017 at 1:42 am

      Hi Lynn,
      Good catch! I am happy that you got it there, it is a tricky thing to make first time, and then you will be an expert! Well done you,
      Gemma 🙂

    • Gracie on April 16, 2018 at 12:12 pm

      Orange creamcycle fudge. Where can we find that recipe! Yum!

  17. Chris on November 5, 2017 at 6:27 am

    My son and I made this recipe yesterday and it turned out perfectly except it has a weird bitter aftertaste. Do you know what could have caused the aftertaste?

    • Gemma Stafford on November 6, 2017 at 2:14 am

      Hi Chris,
      I do not know! Could it be the gelatin? Did you use animal or plant sourced gelatin?
      You may prefer a plant one, such as Agar Agar, Carrigeen Moss, China Grass. These are seaweed based gelling agents, ancient really, and are wort getting to know. They are not so easy to add directly to a dish, but are worth a little work. Take a look at these in your health store, read the instructions, and see if they will suit you. Agar Agar is available in different forms too, find one you like.
      I hope this helps,
      Gemma 🙂

    • Karin on January 20, 2018 at 1:20 pm

      Hi! If you use artificial vanilla (should be called vanillin in the ingredients) and especially if you use too much of it, it can definitely cause some extra unpleasant flavors in there. It’s perhaps possible that excessive amounts of real vanilla can have the same effect, but I’ve never experienced that myself, and I have on occasion been quite liberal with the stuff…

      • Gemma Stafford on January 21, 2018 at 4:45 am

        Karin, you are a star!
        Thank you so much for your help here. You are right, vanilla essence is an artificial vanilla, which has been shown a vanilla pod!
        Good for you, obviously a vanilla lover, like me!
        Gemma 🙂

  18. davey on October 4, 2017 at 2:31 am

    Hi Gemma,

    I have a few questions regarding this marshmallow fluff (it looks delicious in your video)!
    1. If I want do make a larger serving of this fluff for a large party, can I just multiply the ingredients?
    ex (if i were to multiply the recipe by 3x):
    ⅓ cup (90g/3oz) water x3 = 1 cup
    ¾ cup(180g/6oz) granulated sugar x3 = 2.25 cups
    ¾ cup(8oz/240g) corn syrup* x3 = 2.25 cups
    3 egg whites (room temperature) x3 = 9 egg whites
    ½ tsp cream of tartar* x3 = 1.5 tsp cream of tartar
    1 tsp vanilla extract (optional) x 3 = 3 tsp extract

    2. The fluff also looks really firm when made. Will it stay that texture in room temperature or will it slowly lose its volume?
    3. If I use this fluff on top of a hot waffle, will the fluff melt?
    4. Would it be better to keep the fluff refrigerated to maintain its texture and to preserve it?

    Thank you again for providing us with yet another delicious recipe 😀

    • Gemma Stafford on October 7, 2017 at 5:15 pm

      Hi David,

      yes just multiply it. However for the first time making it it might be a good idea to make 1 times the recipe to just make sure you make it right.

      Yes the fluff can live at room temp. It should be a medium ‘firmness’ when done. I honestly don’t know what putting it in the fridge will do. It might not be good for it.

      Gemma.

      • David on October 28, 2017 at 5:05 pm

        Hi Gemma,

        So I did 1x and it came out with stiff peaks and tasted great. When I did 2x, it got a little softer and when I tried 5x, it did not stand at all. I followed the same instructions for 1x but am not sure where I went wrong. The issue cant be in the egg whites, maybe the corn syrup/ water/ sugar ration changes in bigger batches?

        • Gemma Stafford on October 30, 2017 at 6:47 am

          Hi David,
          Yes, I hear you, and you are probably right!
          Always difficult to multiply a recipe up, more so than reducing it, somehow.
          I am not sure what will fix it, but it is either add more egg white, or less water. I think I would prefer to add the extra egg white. Perhaps as much as one egg white for every double batch. I feel a lot of creme brulee coming on!
          Gemma 🙂

        • Karin on January 20, 2018 at 1:04 pm

          Hi!
          I had similar problems when making a very big batch of Italian meringue once. I’m pretty sure it’s because the excess volume completely covered the whipping attachment of the machine, thus preventing most of the air from being whipped into the eggwhites.

          Any batch multiplied by five sounds large enough to cause that kind of problem, unless you’re using a seriously huge machine. If you’re using a hand held mixer, it could help to make sure the beaters breaks the surface for most of the time, only lowering them to the bottom to stir it all up occasionally.

          • Gemma Stafford on January 21, 2018 at 4:46 am

            Good woman Karin, exactly right!
            Gemma 🙂



  19. Fuzzy mbrk on September 29, 2017 at 10:24 am

    Hi gemma i really make this but i dont have a candy thermometer plzzz may may i know for how many minutes i should let the sugar simmer .. i wish i get the reply as soon as possible .! Thank u jemma ❤️Love ur recepies

    • Fuzzy mbrk on September 29, 2017 at 10:26 am

      *i really want to make ur smores pie for tomorrow

    • Gemma Stafford on September 30, 2017 at 8:52 pm

      Hi,

      Oh gosh. A candy thermometer is really important to make these. You need to know the exact temp. I haven’t made these in a long time so I can’t tell you the time off hand.

      Sorry if I wasn’t much help,
      Gemma.

  20. Arisa on September 7, 2017 at 12:27 pm

    hi Gamma
    I love your recipe 😋😋

    if I want to add colors can I divide and mix color? and can i mix with liquid color ?

    • Gemma Stafford on September 8, 2017 at 3:21 am

      Hi Arisa,
      Yes, you certainly can color this, but a gel color will work best as it is low in water content,
      Gemma 🙂

  21. Bracha on August 19, 2017 at 9:02 pm

    Hi Gemma, I love u and ur recipes, but for some reason when I made the marshmallow fluff it came out thing when I beat it and it deflated after a half an hour or so, could u plz lmk what I possibly did wrong thanx😘

    • Bracha on August 19, 2017 at 9:10 pm

      I meant to say it came out thick and fluffy when I beat it but then it deflated and instead of it being 6 cups it was 3

      • Gemma Stafford on August 22, 2017 at 7:40 pm

        Oh that’s a shame. I am not sure what it would have done that. I’m wondering did it get over beaten?

    • Gemma Stafford on August 22, 2017 at 7:41 pm

      Hi Bracha,

      How long did you beat if for before it started deflating? It sounds like it might have been a bit too much.

  22. Erica on August 14, 2017 at 1:03 am

    I just made this for my adult S’mores w/ vodka infused berries and this fluff is so much better than the store bought. It did take quite a while for the water, sugar, corn syrup mixture to get to the proper temp though. I thought maybe it’s because I’m above sea level. Any thoghts?

    • Gemma Stafford on August 14, 2017 at 2:13 am

      Hi Erica,
      That is very good to hear, and that dessert sounds very appealing!!
      water at high altitude boils at a lower temperature than at sea level. That is why you cannot get a really hot cup of tea on a flight!
      This is most probably the explanation for this, so it will take a little longer. I am happy you got it to work for you,
      Gemma 🙂

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

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

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

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

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

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

  25. 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

    • 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 🙂

  26. 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?
    ?

    • 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?

        • 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 🙂

  27. 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

    • 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 🙂

  28. 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

    • 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.

  29. 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

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

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

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

    Thanks Gemma
    Love you

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

      Thank you Saee,
      Gemma 🙂

  31. 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

    • 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

  32. 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?

    • 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 🙂

  33. 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?

    • 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:)

  34. 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?

    • 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 🙂

  35. 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!

    • 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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