Guys, I am absolutely obsessed with this homemade marshmallow fluff!
I’ve been whipping it up non-stop. Not to mention using it in everything from frosting to fudge. (And the fluffiest fluffernutters you’ve ever seen!)
And that’s all when I’m not eating it straight from the bowl with a spoon.
It calls for only six ingredients and is ready in just 30 minutes! Better yet, it tastes so much better than the stuff in the jar.
Why You’ll Love This Marshmallow Fluff
Light and Fluffy: This stuff is a pillowy-soft dream that melts in your mouth. Flavor Control: Making your own marshmallow fluff lets you control the flavor completely. You can adjust the amount of vanilla or use other extracts like almond or peppermint. Fun to Make: Making marshmallow fluff is a fun and engaging process. It’s also a great weekend activity for getting the kids involved. Endless Uses: With this airy treat, the possibilities are endless. Use it to frost cakes and cookies, swirl it into fudge and hot chocolate, and more.
Ingredients
Granulated Sugar: The primary sweetener that dissolves into a thick syrup.
Light Corn Syrup: Prevents sugar crystallization for a smooth, fluffy texture.
Egg Whites: Whipped into a meringue, these provide an airy structure.
Cream of Tartar: Stabilizes the egg whites for maximum volume and fluffiness.
Vanilla Extract: Adds sweet, fragrant flavor to balance the sugar. Be sure to use extract or paste, not essence.
Water: Helps the sugar dissolve and reach the right temperature without burning.
How to Make Marshmallow Fluff
Follow these steps to make your own homemade marshmallow fluff:
- BOIL. Dissolve the sugar in the water and corn syrup. Then turn the heat to medium and let it boil – do not stir. 2. BEAT. Add the egg whites and cream of tartar to the bowl of a stand mixer. Beat at medium speed until soft peaks form. 3. DRIZZLE. Cook the sugar syrup until it reaches 240 degrees Fahrenheit. Then, carefully drizzle it into the egg-white mixture. Beat on medium-low speed. 4. WHIP. Once all the syrup is in the egg-white mixture, increase the speed to medium-high and beat for 7 to 8 minutes. 5. FLAVOR. Finally, mix in the vanilla and beat for another minute. Then, use the fluff immediately or store it in an airtight container for up to 2 weeks. Enjoy!
Tips for the Best Marshmallow Fluff
Most of the tips for making marshmallow fluff are common sense. Just keep them in mind and, above all else, be careful with the hot syrup:
Keep everything clean. Even a single speck of grease on the bowl or beaters will prevent the meringue from whipping. So, wipe everything down with a paper towel and lemon juice/white vinegar.
Heat carefully and safely. Use a candy thermometer to ensure the syrup reaches the proper temperature (240°F). Use oven gloves when pouring the syrup, just in case it splatters.
Toast it. Once the fluff is ready, use a kitchen torch to lightly toast it. It’ll give it a rich, deep, toasted marshmallow flavor.
Try variations. Experiment with extracts like lemon, peppermint, or almond. You can also swirl in espresso powder, cocoa powder, or freeze-fried fruit powder.
How to Store
Marshmallow fluff is a terrific cupcake topping. But for the best appearance and texture, serve them right away or within a couple of hours.
Also, meringue is susceptible to heat and humidity, so if it’s hot, it might not last as long.
Luckily, it stores well!
To Store: Store the fluff in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 6 weeks. To Freeze: Freeze the fluff in an airtight container for up to 6 months. Its high sugar content will keep it from freezing solid, so you can enjoy it straight from the freezer.
Note: If your home is particularly warm, it’s best to store homemade fluff in the fridge. You may also need to whip it a little before use.
More Marshmallow Recipes You’ll Love
Marshmallow Fluff Fudge Chocolate Covered Marshmallows Marshmallow Cream Cheese Fruit Dip Brown Butter Rice Krispie Treats
Homemade Marshmallow Fluff
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I am absolutely obsessed with this quick and easy homemade marshmallow fluff. It has only six ingredients and is ready in just 30 minutes!
Ingredients
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Wipe a mixing bowl and whisk attachments with lemon juice or white vinegar and a paper towel. Set aside.
- In a medium saucepan, combine the water, sugar, and corn syrup. Secure a candy thermometer on the side of the pot and turn the heat to low. Stir gently until the sugar dissolves, then turn the heat to medium. Do not stir after this point, as crystals will form.
- When the sugar syrup reaches about 225 degrees Fahrenheit (107°C), place the egg whites and cream of tartar in the mixer. Start whipping on medium speed until soft peaks form, about 3-4 minutes.
- Continue cooking the sugar syrup until it reaches 240 degrees Fahrenheit (115°C), then immediately remove from the heat.
- With the mixer on medium-low speed, carefully and slowly drizzle the hot syrup onto the egg whites. Once all the syrup is added, increase the speed to medium-high and beat until the mixture is very thick and glossy and has cooled to room temperature, about 7-8 minutes.
- Add the vanilla and beat for 1 more minute until it’s fully incorporated. Use immediately as a frosting or filling or transfer into an airtight container.
Notes
To clean the bowl and whisk, pour a little lemon juice or white vinegar onto a paper towel. Wipe everything clean to remove any grease, or the egg whites won’t whip.
After adding the syrup, the mixture will look thin at first but don’t worry. It will thicken and become glossy and fluffy as it whips and cools.
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