Homemade Marshmallow Fluff
Servings
4-5 cups
Prep Time
15 minutes
Bake Time
9 minutes
This Homemade Marshmallow Fluff is so easy and better than store-bought. It’s thick, fluffy, and has that gooey texture that brings back all the best '90s memories. Use it as a filling, scoop into hot cocoa, or spread it with PB for a classic “Fluffernutter” sammie. We hope you have as much fun making it as we do!
Ingredients
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150 g (¾ cup) granulated sugar
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224 g (⅔ cup) light corn syrup (*see notes)
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60 ml (¼ cup) water
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93 g (3 large) egg whites, room temp (fresh preferred)
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¼ tsp cream of tartar
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⅛ tsp salt
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1 tsp vanilla extract
Instructions
Add the egg whites in a stand mixer with the whisk attachment. Set aside.
Combine sugar, corn syrup, and water in a small saucepan.
Cook over medium heat, stirring with a spatula until the sugar dissolves, about 3 minutes.
Stop stirring and heat until the syrup reaches 240–245°F (soft-ball stage), about 6–8 minutes.
While the syrup cooks, whip the egg whites on high until foamy, about 30 seconds.
Add cream of tartar and salt, then beat on medium-high until soft peaks form, about 2-3 minutes.
With the mixer on low, slowly stream the hot syrup into the whipped egg whites between the whisk and the side of the bowl (avoid hitting the whisk). This should take 1-2 minutes.
Increase speed to high and beat for 6–8 minutes until thick, glossy, and slightly cooled.
Beat in vanilla on high until combined, about 30 seconds.
Enjoy right away or transfer to an airtight container to store.
Did you make this? We’d love to hear how it turned out! Leave a review
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Notes
- Servings: About 4-5 cups, depending on how much you whip it.
- Storage: Store in an airtight container at room temp for up to 1 week, in the fridge for up to 6 weeks, or freeze for up to 3 months. To prevent graininess, make sure it’s sealed tightly and protected from air or humidity.
- Before You Begin: Prep and measure everything in advance—this recipe moves quickly. A digital food scale is the most accurate and efficient way to measure.
- Egg Whites: Use fresh egg whites for the fluffiest texture. Make sure they’re fully room temp—cold egg whites won’t whip properly (set them out for 4 hours before using). Pasteurized carton whites work too, but tend to whip up slightly denser.
- *Corn Syrup Swaps: You can honey, agave, golden syrup, or glucose syrup (closest to corn syrup) instead, but the texture and flavor may change slightly. For classic fluff, corn syrup is best.
- Thermometer Accuracy: You’ll need a reliable candy thermometer. Before starting, test it in boiling water—at sea level, it should read 212°F.
- Syrup Temperature: The sugar syrup needs to reach 240–245°F (soft-ball stage). Don’t let it go higher—overheating can create hard, candy-like bits or make it stick to the bowl. Check frequently once it passes 220°F.
- Grease-Free Equipment: Even a tiny bit of grease (or egg yolk) will stop your egg whites from whipping. We wipe our bowl and whisk with a slice of lemon or vinegar before starting.
- Mixer Tips: A stand mixer works best. If using a hand mixer, expect each whipping step to take 2–4 minutes longer.
- Fluff Texture: Whip to stiff, glossy peaks for thick fluff; stop if gloss fades to avoid overwhipping. For creamier fluff, whip slightly less.
- Flavor Variations: Try different extracts or emulsions like coconut, peppermint, or lemon. For stronger vanilla flavor, use vanilla bean paste or the seeds from one vanilla pod.
- Using the Fluff: This can be used as a filling for sandwich cookies, cupcakes, s’mores, cake layers, or scooped into hot chocolate. Our favorite uses are with our S'mores Cookies recipe or a throwback “Fluffernutter” sandwich!
- Reusing or Re-whipping: Fluff deflates a bit over time, but it’s still delicious. You can re-whip it to revive some volume, but we often use it as-is.
- Why Your Fluff Might Be Runny: Undercooked syrup or cold egg whites can prevent the fluff from setting properly. Be sure to hit the right syrup temp and use room-temp eggs.
- If Fluff Gets Grainy Over Time: Graininess usually comes from air exposure or improper syrup temperature. Hitting 240–245°F during cooking helps prevent crystallization.
Happy baking! ❤️
Emma & Eric
