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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My homemade marshmallow fluff is light, airy, and irresistibly sweet—perfect for anyone who loves a little extra indulgence.
- Foolproof & Easy: Just 5 ingredients and simple steps for perfect results every time.
- Expert Tips: Learn the tricks to get fluffy, stretchy, cloud-like texture.
- Versatile: Perfect for topping desserts, s’mores, hot chocolate, or eating by the spoonful.
- Fresh & Homemade: No store-bought jars needed—make it anytime at home.
When I first tried Marshmallow Fluff on a holiday in America, I was instantly hooked. American kids had it at their fingertips, and I knew I had to recreate it at home. Now, no matter where you live, you can make your own fluffy, homemade version with just 5 ingredients. I’ve even included recipes for homemade marshmallows in three flavors, so you can enjoy this classic treat anytime.
Bold Bakers Loved This!
“Dear Gemma, my very first time making marshmallow fluff, your recipe was very easy to follow, the taste is DIVINE, thank you for posting.” — Aura C.
“Super easy and so delicious!! After whisking it all up I added a bit of course sea salt which made the taste pop.” -Zelda
“We went to 7 stores to try to find marshmallow fluff. All out so I found your recipe and was so easy to follow. Worked like a charm.” — Linda S.
IMPORTANT NOTE: This recipe was improved and updated on 10/8/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, ways to use marshmallow fluff, and Pro Chef Tips.
Table of Contents
- What is Marshmallow Fluff?
- Tools You Need
- Key Ingredients
- How to Make Marshmallow Fluff
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Ways to Use Marshmallow Fluff
- FAQs
- Use Marshmallow in More Recipes
What is Marshmallow Fluff?
Marshmallow Fluff is a light, airy, and stretchy sweet topping, similar to the inside of a marshmallow but soft enough to spread or dollop.
- Homemade & Simple: Made with just 5 ingredients—egg whites, sugar, corn syrup, water, and vanilla.
- Foolproof Texture:Whipping the egg whites with a hot sugar syrup creates a cloud-like, glossy fluff.
- Versatile: Use it to top pies, cupcakes, ice cream, or swirl into drinks.
- Better Than Store-Bought: Fresher, customizable, and far more flavorful than jarred versions.
- Long-Lasting: Keeps up to 6 weeks in an airtight container at room temperature.
Tools
- Measuring cups
- Measuring spoons
- Measuring jugs
- Stand mixer with whisk attachment
- Medium-sized heavy-bottom saucepan
- Whisk
- Candy thermometer
Key Ingredients
Egg Whites
- Provide structure and stability when whipped.
- Trap air to create the light, fluffy, cloud-like texture of marshmallow fluff.
Cream of Tartar
- Acts as a stabilizer for the egg whites and keeps the air locked in, preventing deflation.
- Substitutes: Use ½ teaspoon lemon juice or vinegar for every ¼ teaspoon cream of tartar.
Corn Syrup
- Sweetens and adds viscosity to the fluff.
- Prevents crystallization of sugar, keeping the texture smooth and stretchy.
- Substitute: Make Perfect Homemade Corn Syrup Substitute using my recipe.
Granulated Sugar
- Provides sweetness and bulk.
- Combines with corn syrup and water to form the hot sugar syrup that stabilizes the whipped egg whites.
Water
- Dissolves the sugar to create the syrup.
- Controls consistency and prevents the sugar from burning.
Vanilla Extract
- Adds flavor and enhances the sweetness.
- Gives the fluff a classic, familiar marshmallow taste.
How to Make Marshmallow Fluff
- In the bowl of a stand mixer: In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) add the egg whites and cream of tartar. Set aside.
- In a medium-sized heavy bottom saucepan: In a medium sized heavy bottom saucepan add the corn syrup, sugar and water. Heat the mixture over low heat stirring constantly until the sugar dissolves, about 2 minutes. Once the sugar has dissolved, bring to a simmer and insert a candy thermometer. (This tool is essential in this recipe).
- Simmer the mixture: Allow the mixture to simmer until the thermometer reads 240℉ (120℃), about 7 minutes. Once your sugar mixture has reached the desired temperature, remove the pot from the heat and set aside.
- Whip the egg whites: With the mixer on medium speed, whip the egg whites until you achieve soft peaks, around 3 minutes.
- Pour in the sugar syrup: Very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. (If your sugar mix has firmed up , put it back on the heat to liquify it).
- Continue whipping: Once all of the syrup is in, increase the speed to medium-high and continue whipping for 6-8 minutes or until the mixture is thick and glossy. (The whites will deflate at first, but they will eventually thicken and fluff up).
- Add vanilla extract: Add in the vanilla extract and continue whipping until the fluff has cooled completely.
- Use and store: Use your marshmallow fluff to decorate cakes or cupcakes. Store leftovers in an airtight container at room temperature for up to 6 weeks.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot sugar syrup—this creates the fluff’s light, stretchy texture.
- Prepare the mixing bowl and whisk: Make sure the whisk attachment and mixing bowl are completely clean and grease-free to help the egg whites reach full volume.
- Cook sugar syrup carefully: Use a candy thermometer and bring the sugar mixture to exactly 240℉ (120℃) for ideal texture. I don’t recommend making this recipe without a candy thermometer.
- Pour syrup slowly: On a lower speed, add the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
- Keep whipping: Whites may deflate initially when syrup is added—continue whipping until thick and glossy.
- Store properly: Keep marshmallow fluff in an airtight container at room temperature for up to 6 weeks.
- Use egg yolks in my other recipes: 15 Minute Banana Cream Pie (No Bake), Chocolate Bread and Butter Pudding, The Creamiest Homemade Eggnog, Chocolate Pot de Crème Recipe, 2 Ingredient Homemade Pasta, more!
- Toasted Finish: Use a kitchen blow torch or pop your marshmallow fluff under the broiler for a few seconds to give them a golden, campfire-style toast—just like roasting marshmallows over an open flame!
Make Ahead and Storage Instructions
- Make ahead: Homemade marshmallow fluff can be made in advance and stored for later use.
- Storage: Place the fluff in an airtight container at room temperature. Don’t store it in the fridge.
- Shelf life: It will keep fresh for up to 6 weeks, though it’s unlikely to last that long once made!
Ways to Use Marshmallow Fluff
- Top desserts: Add a generous dollop as frosting to cupcakes, cakes, brownies, or pies for extra sweetness and texture.
- S’mores delight: Spread between graham crackers with chocolate for the ultimate gooey treat.
- Hot chocolate topper: Spoon marshmallow fluff on hot chocolate for a creamy, cloud-like finish.
- Fluffernutter sandwiches: Layer with peanut butter for a classic sweet and nutty snack.
- Ice cream swirl: Fold into homemade or store-bought ice cream for a sweet, marshmallowy ribbon.
- Fruit dip: Serve with strawberries, apple slices, or other fruits for a quick, indulgent treat.
- Baking ingredient: Use as filling for cakes, cookies, whoopie pies, or layered desserts.
- Sweet breakfast: Spread on toast, pancakes, or waffles for a decadent morning treat.
- Coffee or milkshake enhancer: Add a spoonful to hot coffee, lattes, or milkshakes for a creamy flavor boost.
- Party treats: Pipe into cookie cups, use in candy bars, or as a topping for themed desserts at parties.
FAQs
Do I need corn syrup for marshmallow fluff?
You can swap corn syrup with honey, maple syrup, golden syrup or glucose syrup, though the color and consistency may change slightly.
How is marshmallow fluff different from marshmallow creme?
Fluff has a thicker, spreadable texture, while marshmallow cream is smoother and more pourable.
Can I make marshmallow fluff without eggs?
Yes, use gelatin or aquafaba, but the texture will be different and less airy.
Can I use a hand mixer instead of a stand mixer?
Yes! Make sure your bowl is clean and grease-free. It may take longer, but it works.
How can I add flavors to marshmallow fluff?
Mix in chocolate, strawberry, coffee, or other extracts after the fluff cools to preserve texture.
Can I color marshmallow fluff?
Yes, gel food coloring creates vibrant colors without affecting the fluff’s consistency.
Is homemade marshmallow fluff vegan?
Traditional fluff contains egg whites, but you can make a vegan version with aquafaba or agar-agar.
Can I freeze marshmallow fluff?
Freezing changes the texture. Store it at room temperature for the best results.
Can I mix marshmallow fluff into ice cream?
Yes! Swirl it in for added sweetness and creamy texture.
Use Marshmallow in Recipes
- No Bake S’more Pie
- Irresistible S’mores Bars Recipe
- Candy Bar Fudge (Snickers)
- Homemade Ice Cream Cookie Sandwiches
- Homemade Ben & Jerry’s Ice Cream: Top 5 Flavors!
IMPORTANT NOTE: This recipe was improved and updated on 10/8/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, ways to use marshmallow fluff, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Marshmallow Fluff
Ingredients
- 3 large egg whites , at room temperature
- ½ teaspoon cream of tartar*
- ¾ cup (7½ oz/213 g) corn syrup*
- ¾ cup (6 oz/171 g) granulated sugar
- ⅓ cup (2½ fl oz/75 ml) water
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) add the egg whites and cream of tartar. Set aside.
- In a medium sized heavy bottom saucepan add the corn syrup, sugar and water. Heat the mixture over low heat stirring constantly until the sugar dissolves, about 2 minutes. Once the sugar has dissolved, bring to a simmer and insert a candy thermometer. (This tool is essential in this recipe).
- Allow the mixture to simmer until the thermometer reads 240℉ (120℃), about 7 minutes.
- Once your sugar mixture has reached the desired temperature, remove it from the heat and set aside.
- With the mixer on medium speed, whip the egg whites until you achieve soft peaks, around 3 minutes.
- Very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. (If your sugar mix has firmed up , put it back on the heat to liquify it).
- Once all of the syrup is in, increase the speed to medium-high and continue whipping for 6-8 minutes or until the mixture is thick and glossy. (The whites will deflate at first, but they will eventually thicken and fluff up).
- Add in the vanilla extract and continue whipping until the fluff has cooled completely.
- Use your marshmallow fluff to decorate cakes or cupcakes. Store leftovers in an airtight container at room temperature for up to 6 weeks.
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.
This is the best recipe I’ve found for fluff! Thank you SO MUCH! And it’s SSOOOOO delicious when torched!!
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?”
Wowzers. Absolutely incredible recipe. Just used this to make some banger fudge.