Save
With just five simple ingredients and less than thirty minutes, you can whip up irresistibly light and billowy marshmallow fluff right at home. Whether you want to fill cakes, top hot chocolate, or relive childhood fluffernutters, there is no store-bought version that captures the true freshly-whipped magic of homemade.
The first time I tried making this for a birthday cake, I was shocked at how quickly my kitchen filled with that classic sweet aroma. Now, family members always ask when I will be making another batch for their cookies and pies.
Ingredients
- Water: For dissolving sugar and ensuring a smooth syrup
- Sugar: Provides classic sweetness and structure
- Light corn syrup: Ensures stability and that signature stretch
- Large egg whites: Room temperature is key for achieving maximum volume
- Cream of tartar: Helps stabilize whipped egg whites for long-lasting fluffiness
- Vanilla extract: Gives the final fluff familiar warmth and depth
Instructions
- Prepare the Sugar Syrup:
- Combine water, sugar, and corn syrup in a heavy bottom saucepan and clamp on a candy thermometer. Cook over medium-high heat without stirring until the mixture bubbles and the temperature reaches two hundred forty degrees Fahrenheit. This precise temperature guarantees you will get the ideal thick but spreadable consistency instead of chewy or runny fluff.
- Whip the Egg Whites:
- While the syrup cooks, add the egg whites and cream of tartar to a spotless large mixing bowl. Use either a stand mixer with a whisk attachment or an electric hand mixer to beat the mixture. Whip steadily for three to four minutes until the whites reach soft peaks. The bowl and beaters must be free from all grease and moisture or your whites will not whip—wipe down with vinegar or lemon juice if needed.
- Combine Syrup and Egg Whites:
- As soon as the hot syrup hits two hundred forty degrees, remove from heat. With the mixer running at medium speed, slowly pour the syrup in a thin stream into the whipped whites to gently cook and stabilize them. This is safest and easiest with two pairs of hands.
- Whip to Finish:
- Continue whisking, turning up the mixer to medium-high once all syrup is in. The marshmallow will deflate briefly, then magically fluff up thick and glossy. Whip for seven to eight more minutes. Add vanilla extract and whip to blend.
- Cool and Store:
- Let the fluff rest until cool before using. For storage, transfer to an airtight container and keep at room temp for up to two weeks for easy spoonfuls whenever you like.
Egg whites are hands-down my favorite ingredient in this recipe. Seeing the shiny peaks form always brings back memories of helping my grandmother in her sunny kitchen, and even now my kids love taking a turn with the mixer.
Storage Tips
Homemade marshmallow fluff keeps fresh for up to two weeks when stored in a clean airtight jar at room temperature. If the fluff starts separating or weeping, give it a gentle mix before using. I never refrigerate it as that can make it rubbery.
Ingredient Substitutions
If you do not have cream of tartar, lemon juice or white vinegar work as stabilizers for the egg whites. Dark corn syrup changes the flavor and color so stick to light if you want the classic look. For a hint of extra flavor, sometimes I swap half the vanilla for almond extract.
Serving Suggestions
Spread this fluff between peanut butter for the ultimate fluffernutter sandwich. Pipe or dollop on top of cupcakes or brownies. Toast with a kitchen torch for a finishing s’mores touch. My family’s favorite is spooning it over hot chocolate for snowy day treats.
Cultural and Historical Context
Marshmallow fluff has a proud American legacy dating back to the early twentieth century. The classic fluffernutter sandwich is beloved in the Northeast, but this sticky treat pops up in everything from fudge to fudge frosting to whoopie pies across the country.
Seasonal Adaptations
Swap vanilla with peppermint extract for winter holiday treats
Stir bits of freeze-dried strawberries for a springtime twist
Mix in pumpkin pie spice and cinnamon for autumn-inspired fluff
Success Stories
I have heard from so many friends who tried making marshmallow fluff for the first time and could not believe how much better it tasted fresh. One always brings a jar to every family picnic now. Another swirled it into ice cream and won her local bake-off.
Freezer Meal Conversion
While I do not recommend freezing the finished fluff as the texture may break down, you can use any leftovers in marshmallow-based freezer treats such as fudge or rocky road bars.
Once you have tasted fresh marshmallow fluff, you will never go back to store-bought again. Enjoy experimenting with flavors and swirling it into favorite desserts.
Common Recipe Questions
- → Can I make marshmallow fluff without a stand mixer?
Yes, you can use an electric hand mixer with a whisk attachment. Mixing by hand is not recommended due to the time and volume required.
- → Why do my egg whites need to be at room temperature?
Room temperature egg whites whip more easily, creating greater volume and a fluffier texture for the finished spread.
- → How do I know when the sugar syrup is ready?
Use a candy thermometer and heat the syrup to 240°F (soft ball stage) before combining with whipped egg whites.
- → How should I store homemade marshmallow fluff?
Keep it in an airtight container at room temperature for up to two weeks for best texture and freshness.
- → What should I do if the fluff loses volume after adding syrup?
Don't worry if it deflates initially. Continue mixing; the volume and texture will recover as you whip it longer.