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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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This recipe gives away all of the secrets to making the perfect Marshmallow Fluff recipe at home!


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.

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!

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[If you like marshmallow fluff you will love this recipe for Homemade Marshmallows in 3 amazing flavors!]

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!

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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!

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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!

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4.55 from 72 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
 

This recipe gives away all of the secrets to making the perfect Marshmallow Fluff recipe at home!

Course: Ingredient
Cuisine: American
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.

Watch the Recipe Video!

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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333 Comments

Write a Comment and Review

  1. Niveditha on August 20, 2019 at 11:58 am

    Hello Gemma,
    Thanks for such an amazing recipe. I tried this recipe and the fluff turned up great. I don’t like the taste of store bought marshmallow, so mostly avoid them. After making this recipe, I can’t stop eating them. 😜😜
    Query:
    I wanted to know if these fluff can be used as cake filling for a 2 tier cake. I am planning to make them for a birthday party. Will it be necessary to stabilize these fluff!? Please provide your inputs.
    Thanks in advance,
    Nive

    • Gemma Stafford on August 21, 2019 at 1:19 pm

      Hi Nive,
      I think this will stand up nicely as frosting in a light sponge cake. A heavy Maderia cake may flatten it too much, but a sponge like this one (https://www.biggerbolderbaking.com/painted-cake/) should work well for you.
      If you try it do let us know.
      Thank you for this lovely review of the fluff recipe,
      Gemma 🙂

  2. Marcelle Slabbert on August 16, 2019 at 10:47 am

    Hi there i want to try out your recipe for my sons first birthday on cupcakes will this work on cupcakes? And then I do not have a candy thermometer and they don’t sell them were i live can i do it with out one? I am using a gas stove with only a high and low setting thank you

    • Gemma Stafford on August 18, 2019 at 4:15 pm

      Hi Marcelle,

      Sorry for my late reply. This marshmallow fluff is soft and probably not the best for decorating as over time it will over time loose shape and drip off without any boarders to stop it.

      A candy thermometer is important for this recipe as you need to get it to a certain stage. You can watch the video and try and do it by sight.

      Hope this helps,
      Gemma.

  3. Monica madan on August 9, 2019 at 6:05 am

    Hi Gemma.. if marshmallow can be made with gelatine, can this fluff be made with the same procedure and ingds? I want eggfree fluff actually. Any suggestions pls.
    Monica😍

    • Gemma Stafford on August 10, 2019 at 3:22 pm

      Hi Monica,

      Um that is a funny one. I’m not sure you can make fluff without eggs. I don’t recommend just leaving them out. This recipe needs to be followed to a tea.

      Hope this helps,
      Gemma.

  4. Mee on August 7, 2019 at 6:34 pm

    Is it 3/4c or 8oz?

    • Gemma Stafford on August 8, 2019 at 2:01 am

      Hi there,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so the rice will be different from sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get digital scales, it will be the most accurate of all!
      Gemma 🙂

  5. Rui on August 6, 2019 at 5:04 pm

    Hi Gemma how to make cream of tartar

    • Gemma Stafford on August 7, 2019 at 4:38 am

      Hi there,
      cream of tartar is a residue formed on a wine cask during the winemaking process, you cannot make it at home. It is an acid ingredient, use in conjunction with an alkaline to leaven (rise) a bake. So, cream of tartar and bicarbonate of soda make baking powder for instance.
      Lemon juice is acid too which can be useful for some recipes in place of cream of tartar. I have not used it in this recipe though, so I am not too clear about how much you will need. Food grade citric acid can be used too, and this is often used by candy manufacturers, again I have not tried it for this recipe.
      This is not much help I know! I am sorry, I would need to have tried it to be sure of the result,
      Gemma 🙂

  6. Sania on August 6, 2019 at 10:25 am

    Hi Gemma can this fluff be used to make nougat? Thanks in advance

    • Gemma Stafford on August 7, 2019 at 3:45 am

      Hi Sania,
      nougat is a different thing to this, this is way too soft to be used as nougat.
      Making nougat requires a lot of ingredients and accurate temperature control using a candy thermometer.
      I have added this to my list, thank you for the suggestion, I will try to make it simple for you,
      Gemma 🙂

  7. M Gupta on August 6, 2019 at 3:41 am

    Hi Gemma

    Love ur videos!! Just wanted to know that is it ok to eat raw egg whites?? Here in India, we can never be sure about the eggs and didnt want to take a chance eating them raw as much as i would love to try out this recipe…

    • Gemma Stafford on August 6, 2019 at 5:46 am

      Hi there,
      I know, it is not the same everywhere. For this recipe, however, you do not need to worry. Egg white coagulates/cooks at a low enough temperature, 144 and 149°F. You are heating the syrup above this, and the hot syrup effectively ‘cooks’ the egg white.
      I hope this is reassuring for you,
      Gemma 🙂

  8. Lily on August 5, 2019 at 5:37 pm

    Hi is this suitable for your marshmallow fondant

    • Gemma Stafford on August 6, 2019 at 3:32 am

      Hi Lily,
      yes, this will work really well, though you may need a little more sugar.
      Gemma 🙂

  9. Priya Rajasekaran on August 5, 2019 at 2:07 am

    Hi Gemma. Kind of a silly question will it possible to pipe it on cupcakes or will it be too sticky to work with ? Thanks

    • Gemma Stafford on August 6, 2019 at 3:21 am

      Hi Priya,
      this recipe will be too sticky to pipe. What you need is an Italian Meringue Frosting. This is like a regular meringue, egg white, and sugar, but the sugar is sugar syrup, drizzled into the whipping egg whites to give a really stable meringue, which is effectively cooked by the hot liquid, and it is firm and pipable.
      Swiss Meringue buttercream may also suit your need (https://www.biggerbolderbaking.com/swiss-meringue-buttercream/).
      You can google the Italian meringue, see if it is what you want,
      Gemma 🙂

  10. Bombelina Bombka on July 18, 2019 at 12:01 pm

    Wonderful recipe! I used lemon juice and honey as someone from Romania did because we don’t have corn syrup and cream of tartar very common in Poland. The fluff is perfect. Thank You for the recipe! Greetings, Ania.

    • Gemma Stafford on July 20, 2019 at 7:52 am

      Thrilled to hear that, Ania.

      Thanks so much fro trying it out!

      Best,
      Gemma.

  11. Amy on July 5, 2019 at 3:52 pm

    Awesome! I’ve made marshmallow fluff before, but this recipe is the best! Thanks!

    • Gemma Stafford on July 6, 2019 at 4:25 am

      Hi Amy,
      thank you for this lovely review, I appreciate it,
      Gemma 🙂

  12. Lavinia on June 13, 2019 at 5:26 am

    The best marshmallow fluff I’ve ever made.There is no corn syrup and cream of tartar in my country, so I substitude them with honey and lemon juice. It turn out amazing! Best regards from Romania!

    • Gemma Stafford on June 13, 2019 at 4:14 pm

      Well done! Happy to know that it worked with the substitutions! Thanks for being here all the way from Romania! Gemma 😊

    • Carol on June 14, 2019 at 4:28 am

      Just so you know, Gemma has a terrific recipes for corn syrup on her site.ive used it many times

      • Gemma Stafford on June 14, 2019 at 1:22 pm

        Aw thank you for the kind words, Carol!

  13. Chef Jill on May 30, 2019 at 9:19 pm

    Your recipe says this makes 6 cups, is that right? The picture looks more like 6 ounces. I’m asking because I’m serving an ice cream bar for 20. I’m excited to make this!

    • Gemma Stafford on May 30, 2019 at 11:39 pm

      Hi Jill,

      Yes it makes around 6 cups. We just put a little into the jar for the photos.

      Best,
      Gemma.

  14. Cristina Maria Edgecomb on May 21, 2019 at 8:38 am

    Can this be ‘torched’ like a merengue or marshmallow? I’m working on a s’mores cookie cup recipe and was thinking this would be great as a topper but I would like to use my cooking torch to add some color like you would a real marshmallow over a fire.

    • Gemma Stafford on May 21, 2019 at 7:42 pm

      Yes absolutely it can. I tried it myself.

      Best,
      Gemma.

  15. Carol on May 19, 2019 at 12:39 pm

    Can I use your corn syrup recipe for this?

    • Gemma Stafford on May 19, 2019 at 4:12 pm

      Hi Carol,

      You know, I’m not 100% sure about that. I want to say yes you can use it but I personally haven’t tried it so I’m not sure.

      If you try it let me know,
      Gemma.

  16. Rohan on April 11, 2019 at 6:31 am

    Mam do you think eggless marshmallow fluff is possible??

    • Gemma Stafford on April 12, 2019 at 3:31 am

      Hi Rohan,
      yes! it is perfectly possible. You need to get to know aquafaba. This is the water in which beans, such as chickpeas, are cooked. The water in a can of chickpeas will work too. This is whipped up to make a substance like egg white.
      Try it, it will not be exact, but it is a close thing,
      Gemma 🙂

  17. Sara on April 2, 2019 at 8:25 am

    Hello,

    I tried your recipe and it was perfection! I stored the rest in a jar and left it at room temperature but noticed a week later that the syrup was accumulating at the bottom of the glass. What could explain this? I thought it would last more than one week. The flavour is still great though.

    Thank you! 🙂

    • Gemma Stafford on April 2, 2019 at 9:32 am

      Hi, this can happen all you have to do is give it a stir!

  18. Rai on April 1, 2019 at 3:24 am

    May i reduce the sugar to make it less sweet?

    • Gemma Stafford on April 1, 2019 at 9:52 am

      I would not suggest that as it will change the texture.

  19. Susan on March 1, 2019 at 5:31 am

    Great recipe, but I noticed that you left Cream of Tartar out of the written instructions. Mine turned out great and will never buy from the store again!!

    • Gemma Stafford on March 1, 2019 at 1:10 pm

      Thank you! I am delighted to hear that!

  20. Dienne Shankland on February 22, 2019 at 9:41 am

    I have to say that I had my doubts but…, I tried it, I successfully made it and we love it! Never again will I buy it in a store!!

    • Gemma Stafford on February 22, 2019 at 11:54 am

      YAY, great job! I am delighted to hear that!

  21. COLLEEN PERKINS on February 11, 2019 at 4:53 am

    I see that I am able to replace the sugar with mink fruit or erythritol… am I also able to replace the corn syrup with fiber yum syrup, to make them keto?

    • Gemma Stafford on February 12, 2019 at 9:55 am

      Ah i dont know about that syrup, but if you give it a try please do let me know!

    • COLLEEN PERKINS on February 12, 2019 at 11:49 am

      Will do…I think i’ll try it this weekend…😉

      • Amy on February 27, 2019 at 11:42 am

        I do Keto too. Would love to know if that works!

        • Gemma Stafford on February 28, 2019 at 3:22 am

          Hi Amy,
          You can use some of the new age sweeteners, such as lakanto/swerve/Truvia to make these, you need the bulk of the alcohol sugars and the sweetness of the stevia/monk to make it work, but it will be good! Try it,
          Gemma 🙂

  22. Kyle Paden on February 9, 2019 at 8:57 am

    Have you tried flavouring the fluff with, say, raspberry?

    • Gemma Stafford on February 10, 2019 at 1:57 am

      Hi Kyle,
      I think if you are going to keep this for any time it is best to flavor as you are using it. Vanilla extract, or any extract would work well for you, but not a fruit coulis, as it will spoil.
      I hope this is of help,
      Gemma 🙂

  23. Liz on January 31, 2019 at 8:51 pm

    Would it be possible to make this using meringue powder?

    • Gemma Stafford on February 1, 2019 at 1:41 pm

      I would not suggest that for this recipe.

  24. Joyce Lazan on January 31, 2019 at 10:47 am

    Gemma, can this be.used for icing on a cake? I love your recipes!

    • Gemma Stafford on February 1, 2019 at 2:02 pm

      Yes, that would be lovely! Enjoy!

      • Helen Joyce Lazan on February 1, 2019 at 5:37 pm

        Thank you so much! I always wanted a recipe like yours to use as icing 💗

  25. Arlene Vesper on January 30, 2019 at 8:41 pm

    Hi Gemma, love your recipes. I have a question about candy thermometers. When attaching the thermometer to the sauce pan does it touch the bottom of the saucepan, or a little bit above the bottom? Also, can I use Pam spray for spraying the pan for marshmallows and jars before putting in the fluff. Thanks for a reply before Valentines Day! 💝

    • Gemma Stafford on January 31, 2019 at 2:21 am

      Hi Arlene,
      A candy thermometer is suspended in the food, a little off the bottom will do it. Generally when making candy you need a pot which will take the increase in volume as the sugar heats and expands, this makes it easy to suspend the thermometer.
      Pam spray is an oil, with emulsifiers. I am not too sure why you would use it for this recipe, in fact I think it will not be helpful. I would not use it in the jars either, it is unnecessary.
      Thank you for being here with us,
      Gemma 🙂

  26. Dee on January 28, 2019 at 7:38 am

    Hi! As a kid who grew up with the jarred stuff, this is a great recipe! Love it. I put some on bread and then put some peanut butter on another slice with some slices of banana and put the two together for a “fluffernutter” sandwich.

    • Gemma Stafford on January 28, 2019 at 9:25 am

      Hi Dee,
      Wow! that sounds like it may become my new obsession! yummy, fluffernutter it is for me today, I deserve it, it is my birthday! Thank you for this lovely suggestion,
      Gemma 🙂

    • Newbie on March 11, 2019 at 8:46 am

      That’s how I used to eat it… growing up in Boston it was a staple in our home. Now I live in the south and true Marshmallow Fluff is very hard to find here.. there is something similar but not the same….I always have to have family members send some down… I will be making this and jarring it for some friends for Easter. I can only dare have a small taste since I am trying to be true to the paleo/ketogenic lifestyle now…. can’t wait to try it!

      • Gemma Stafford on March 12, 2019 at 2:26 am

        Hi there,
        Haha! yes, this certainly is the enemy of a keto diet, so hard to have just a little! Do try it though, as you are gifting it it wil lbe easier to have just a taste! as I say, eat like a French lady, just one bite!
        Gemma 🙂

  27. Anthony on January 26, 2019 at 9:33 pm

    Hi Gemma, i really want to try this recipe, but can i reduce the sugar? How much can i reduce it? Thank you so much 🙂

    • Gemma Stafford on January 27, 2019 at 2:35 am

      Hi Anthony,
      I think you can use an alternative sugar, such as erythritol.xylitol/Lakanto or a combinaton of these. You need the bulk of the sugar for this recipe. If you do not know about alcohol sugars then do a little research, very useful for all your baking. They are tricky for candy as they tend not to caramelize, but they should work well in the fluff. A few drops of stevia, or a little monk sugar will bring the sweetness.
      I hope this helps,
      Gemma 🙂

      • Anthony on February 8, 2019 at 12:21 am

        ummm okay, but i also want to reduce the sweetness. I like my fluff to be a little sweetless. Any suggestions?

        • Gemma Stafford on February 8, 2019 at 2:25 am

          Hi Anthony,
          The sugar matters in this type of recipe for best results.
          You can make a fluff using one of the new age sweeteners, truvia/swerve/lakanto etc. You should get to know the alcohol sugars too, xylitol/erythritol which are natural sugars too, a lot less sweet than sugar, no carb, and can be sweetened by stevia or monk fruit extract.
          Do a little research into this Anthony, these are really useful to either reduce or remove sugars in your food.
          I hope this is of help,
          Gemma 🙂

          • DanaBakes on August 2, 2019 at 12:15 pm

            Just a note to Anthony…There is no need to reduce the amount of sugar in this recipe for the sake of sweetness, as the finished product does not impart a pronounced sweetness. The sugar is necessary for structure, not so much for the sweet flavor of the marshmallow. Everything about this recipe is 100% perfect.

  28. Andisbeach on January 26, 2019 at 1:04 pm

    Also, does it have to be regular granulated sugar; can I use an organic larger grain sugar like turbinado?

    • Gemma Stafford on January 27, 2019 at 1:34 am

      Hi there,
      The issue with the larger grained sugar will be getting it to dissolve.If you blitz it a little in a food processor/grinder the it wil lwork well for you,
      Gemma 🙂

  29. Andisbeach on January 26, 2019 at 12:58 pm

    May I substitute xylitol (my preference) or even Splenda for the sugar?

    • Gemma Stafford on January 27, 2019 at 1:33 am

      Hi there,
      I have not tried this!
      We are trying these new age sweeteners/alcohol sugars here to see if they will caramelize and behave like sugar in many recipes. We have not gotten to this one yet. I think it would work well in the fluff, but because alcohol sugars, which this is, tend not to caramelize, they would not toast. You may like a few drops of stevia/or monk sugar to sweeten these too.
      Do let us know if you try it,
      Gemma 🙂

  30. Kim on January 17, 2019 at 7:48 am

    So much better than the stuff in a jar. I swirled in into my sweet potato casserole, broiled it and topped with candied pecans at Thanksgiving this year. Huge success!!

    • Gemma Stafford on January 18, 2019 at 8:58 pm

      YUM, great job. I am delighted to hear that!

  31. Katy on January 14, 2019 at 8:46 am

    Quick question before I start: when the fluff is cooled, will it harden? I’m thinking about mixing this into homemade Rocky Road Ice Cream. I’m hoping it’ll still be somewhat soft/creamy even after it cools. I want to make something similar to Haagen Daz Rocky Road. Thanks!!

    • Gemma Stafford on January 15, 2019 at 4:56 am

      Hi Katy,
      This is a soft thing, it should not harden. I think your ice cream sounds lovely! Do let us know how this works out for you,
      Gemma 🙂

      • Katy on January 16, 2019 at 10:05 pm

        The Rocky Road ice cream was fantastic. The marshmallow fluff was perfect! Thank you for sharing!!

        • Gemma Stafford on January 18, 2019 at 8:59 pm

          I am delighted to hear that, great job!

  32. Rej on January 1, 2019 at 11:02 am

    Hi, this will be my first time working with a candy thermometer. How long does it usually take to get to 120deg? Mines been simmering for about 10minutes and not going past 100..increasing the heat gets it boiling..so just checking how long it should take. Thanks much!

    • Gemma Stafford on January 2, 2019 at 12:28 pm

      Hi there, great question it can take a bit of a while but when it does reach a higher temperature it can happen very quickly so i would just keep watching it closely.

  33. Amber on December 13, 2018 at 1:07 pm

    This recipe is delicious! I will never buy the jarred stuff again!
    I have a question, is it safe to double the recipe? I’m trying to save myself some time.

    • Gemma Stafford on December 14, 2018 at 3:39 am

      Hi Amber,
      Yes! you can easily double this, fear not! haha 😉
      I am delighted you are enjoying this lovely treat,
      Gemma 🙂

  34. Sharon on December 7, 2018 at 4:08 pm

    hi Gemma I love all of your recipes you’re an awesome cook my son is allergic to eggs though I was wondering if there was any way to substitute the egg whites I do make marshmallows at home without them but I’ve never made fluff. I wonder if it’s just the differences the cream of tartar. I’ve never put that in before. Thank you for your time Sharon

    • Gemma Stafford on December 8, 2018 at 3:50 am

      Hi Sharon,
      do tell us how you make your marshmallows. Are you using aquafaba, or another method. This is a very common question here on BBB.
      I think you can carry on with your own sub, certainly it is worth a try, but do share it with us,
      Gemma 🙂

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