Marshmallow Fluff

This marshmallow fluff recipe is creamy, airy, and even better than the kind you’ll find at the store. It’s easy to make, and the perfect addition to so many desserts. 

 

I really love marshmallow fluff. There’s something magical about the sugary, vanilla flavor, and the light, pillowy texture. It’s a great ingredient to use when making fudge or many other desserts, and I’ll confess that sometimes I just eat a spoonful of it plain!

This marshmallow cream recipe is one of my favorite things to make. It’s easy, better than store-bought marshmallow fluff, and a great ingredient to have in the fridge. You’ve got to try making it!

Why This Is The Best Homemade Marshmallow Fluff Recipe

I make this homemade marshmallow cream all the time, and I’m confident that you will too once you try it. Here’s why it’s so great.

• Quick and easy to make. Marshmallow fluff doesn’t seem like a recipe that would be very easy to make, but you’ll be surprised when you try it out. The recipe is very easy to follow, and it only takes about 35 minutes to make.
• Better than store-bought. You can buy marshmallow fluff at the store, and it’s pretty good. But this recipe is so much better. The vanilla flavor is stronger, the texture is lighter and airier, and it just tastes a lot creamier.
• Freezable. I usually make a big batch of homemade marshmallow fluff because it stores well in the freezer. Then, whenever I need some for a recipe, I have it ready to use. 

Ingredients Needed

Here are all the ingredients that you’ll need to make light and fluffy marshmallow cream. Make sure to check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Water
• Granulated sugar
• Corn syrup – For best results use light corn syrup.
• Egg whites
• Cream of tartar 
• Vanilla extract – Be sure to use 100% pure vanilla. 

How to Make Marshmallow Fluff

Here’s how to make this 35-minute marshmallow fluff recipe. It’s super easy! 

• Dissolve the sugar. Add the sugar, corn syrup, and water to a saucepan. Cook over medium heat while stirring until the sugar has completely dissolved. 
• Boil. Stop stirring, and bring the sugar mixture to a boil. Keep cooking until it reaches 240F.
• Whisk the egg whites. While the sugar cooks, add the egg whites and cream of tartar to a bowl, then use an electric mixer to whisk them at high speed. Whisk until the egg whites form soft peaks, which should take 3-4 minutes. 
• Add the sugar. When the sugar is at the right temperature, slowly pour it into the egg whites while beating on low. 

• Keep mixing. Turn the electric mixer to high, and beat the mixture until it is thick and glossy. This should take about 7-8 minutes.

• Flavor. Add the vanilla extract and mix until combined, then serve or store the marshmallow cream. 

Tips and Tricks 

Here are some tips for you to try when you make this marshmallow fluff recipe at home.

• Stop stirring. Once the sugar has melted, it’s really important to stop stirring the mixture. If you stir the sugar as it is heated, it will crystalize and become solid and grainy. This will ruin the texture of marshmallow cream. 
• Use a candy thermometer. It’s important to heat the sugar and corn syrup to the right temperature, but not too far past it. The best way to do this is to use a candy thermometer. Candy thermometers are very accurate, and can withstand very high temperatures. 
• Add the sugar slowly. When you add the sugar mixture to the egg white mixture, make sure you do so slowly. You want to just drizzle the hot sugar in so that it ends up evenly mixed throughout the marshmallow fluff.
• Use room-temperature eggs. Anytime I make desserts, I use room-temperature eggs. This recipe calls for egg whites, and it’s best to let the whites sit out for 20-30 minutes before starting to make marshmallow cream. Once the egg whites reach room temperature, they’ll be able to mix with the rest of the ingredients better. 
• Be careful. This is an easy and safe recipe as long as you’re paying close attention. But boiling sugar is one of the most dangerous things you can have in the kitchen because it can severely damage your skin if you come into contact with it. So be extremely careful when heating the sugar and corn syrup, and make sure everyone in your home knows to be careful of what you’re cooking. 

What to Serve With Marshmallow Cream

I use homemade marshmallow fluff in a lot of different dessert recipes. Anytime a recipe calls for some, I just use my own instead of buying it. Here are a few of my go-to dessert recipes with marshmallow cream.

• Fudge
• Homemade Milky Ways
• Creme Egg Fudge

How to Store Leftovers

Marshmallow fluff lasts for a long time, which is one reason why I love it so much. All you have to do to store this recipe is place it in an airtight container. You can store the creamy and light marshmallow fluff at room temperature for 2 weeks, or in the fridge for 2 months.

Can You Freeze Homemade Marshmallow Fluff?

You can definitely freeze marshmallow cream, and the results are fantastic. Just store it in an airtight container, and it will last in the freezer for 6 months. It will stay soft, even when frozen.

More Easy Dessert Recipes

I’m always on the search for delicious and easy dessert recipes to make. Here are a few of my favorites right now.

• Chocolate Pizza
• Patriotic Pretzels
• Banana Cream Pie
• Chocolate Cobbler
• S’Mores Cookies Bars
• Snicker Salad

Continue to Content

Yield: 4 cups

Marshmallow Fluff

Print

Homemade marshmallow fluff is creamy, pillowy, and has an amazing vanilla flavor. It's easy to make, and so much better than the store-bought kind!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup water
• 3/4 cup granulated sugar
• 3/4 cup light corn syrup
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Add the water, sugar, and corn syrup to a medium-sized saucepan. Heat over medium heat while stirring until the sugar is completely dissolved.
2. Stop stirring and bring the mixture to a boil. Cook until the sugar mixture is 240F.
3. Meanwhile, put the egg whites and cream of tartar in a bowl, and use an electric mixer on high to beat them. Beat the egg whites until they form soft peaks, which should take 3-4 minutes.
4. When the sugar mixture is up to temperature, slowly pour it into the egg white mixture while beating on low.
5. After all the sugar has been added, turn the mixer to high, and beat until the marshmallow fluff is glossy and thick. This should take about 7-8 minutes.
6. Beat in the vanilla extract, then serve or store.

Notes

• Leftover marshmallow fluff can be stored in an airtight container at room temperature for 2 weeks, in the fridge for 2 months, or in the freezer for 6 months.
• Be very careful when boiling the sugar mixture, as boiling sugar can cause serious damage if it comes into contact with your skin.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 85Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 17mgCarbohydrates 22gFiber 0gSugar 22gProtein 0g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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