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Homemade Marshmallow Fluff

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Thick marshmallow fluff goodness – yum yum yum! did you know you can make it at home? Super easy, super delicious, and SO worth it! I have TWO amazing recipes, this one uses cooked sugar syrup to stabilize the egg whites while the other recipe (see marshmallow frosting here) heats the sugar and egg whites together.  I use them interchangeably in various recipes – dipping the S’more truffles, frosting cakes, filling macarons, in my s’more ice cream, on top of tarts… etc.. (see below for more)

a recipe and video tutorial for making your own homemade marshmallow fluff

AND I made a video of both recipes for you! Seriously they are so easy – you are going to DIE over how amazing it tastes as well.  The thick fluffy goodness is divine, sweet, mouthwatering divine.

I could just eat this entire bowl of homemade marshmallow fluff - seriously delicious

Any fluff you don’t use put in an airtight container (I like to use a gallon size bag so I can squeeze the extra air out).  It will soften, won’t be as stiff, but it will still make a great topping, I use it for a few days and I use it to top ice cream, in hot chocolate, to dip graham crackers into, with cookies, kinda whatever I can get my hands on…

recipe and video tutorial for making your own homemade marshmallow fluff

homemade marshmallow fluff

Homemade Marshmallow Fluff

it's easy to make this delcious homemade marshmallow fluff
4.60 from 5 votes
Print Pin Rate
Prep Time: 12 minutes
Cook Time: 8 minutes
beating time: 10 minutes
Total Time: 30 minutes
Servings: 12 1/2 C servings
Calories: 112kcal
Author: Ashlee Marie

Ingredients

  • 3 lrg egg whites
  • 1/2 tsp cream of tartar
  • 2 Tbsp granulated sugar
  • 1/3 C water
  • 3/4 C light corn syrup
  • 2/3 C granulated sugar
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • in a mixer with a metal bowl beat the egg whites and cream of tarter
  • when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
  • at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
  • heat to 242 degrees F (sea level - adjust according to your elevation) and remove from heat
  • with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
  • once it's all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)

Video

Nutrition

Calories: 112kcal | Carbohydrates: 29g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 14mg | Potassium: 20mg | Sugar: 29g | Calcium: 3mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

This is seriously so easy, thick and delicious – I’m obsessed, totally hooked, and you will be too!

Recipes that use my Marshmallow frosting or Fluff
[riview showtitle=always tags=marshmallow-fluff size=150x150 lightbox=0]

homemade marshmallow fluff

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  4. Mary Ann

    I am a vegetarian and have been looking for a marshmallowy recipe without gelatin. This was really easy to make and so delicious! Thank you for sharing your recipe.

    Reply

    • Ashlee

      I’ve never tried? but I’m not really into freezing anyting dairy honestly – the freezing causes too many issues with crystallization. Also it’s really only the right texture RIGHT after you finish beating – I keep extra in a plastic bag in the fridge for a few weeks but it’s always going to be soft and not hold pipping after that first beating

  8. Spencer

    5 stars
    Amazing, easy and delish!

    Once you make homemade, you will never go back to store bought. Homemade is a pure, luscious and rich delight!

    Homemade doesn’t have the chemicals and preservatives of store bought.

    This recipe does require a candy thermometer and finding the sweet spot in your Kitchen Aid to pour in the hot syrup.

    Wear long pants and shirt. This hot syrup can cause serious burns. After 8 minutes, it is ready for immediate use or storing in the refrigerator.

    I store mine in the refrigerator in a sealed ziplock freezer gallon bag with all of the contents pressed to one corner.

    When ready to use, I cut one corner of the bag and pipe it. Once opened, I place the gallon bag into an unused gallon bag. It usually lasts 10-14 days in the refrigerator.

    Rich but not overly sweet. It can be used for piping, filling Macarons or just eaten straight from the bag.

    Yum!

    Reply

    • Ashlee Marie

      I’m so glad you love this recipe as much as we do! It’s seriously so easy and so delicious it’s hard to beat! I like it on ice cream, cupcakes, donuts and cookies too!