Marshmallow Fluff
This marshmallow fluff recipe makes a sweet, sticky homemade fluff that’s light, glossy, and ready in about 25 minutes.
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Marshmallow fluff was a favorite childhood snack for me. I’d eat it straight from the container, and not think twice. I had no idea it was so easy to make from scratch until I started making homemade marshmallows and realized this was really similar.
Our version is fantastic as a dip with fruit or crackers, spooned over pancakes, or added to hot chocolate and desserts. It’s softer and stickier than the jarred kind, so I like it best as a topping or dip, not as a 1:1 swap in fudge or recipes that use store-bought marshmallow creme.
Helpful Info Before You Start
✓ Ready in about 25 minutes
✓ Candy thermometer needed
✓ Best as a dip or topping
✓ Not a 1:1 swap for jarred marshmallow creme
Tips for the Best Marshmallow Fluff
This recipe is simple, but the texture depends on the syrup temperature and how long the mixture whips.
Use a candy thermometer and pull the syrup from the heat as soon as it reaches 240°F. That temperature gives the fluff enough structure without making it too firm once it cools.
After the hot syrup goes into the egg whites and gelatin, the mixture may look loose at first. Let the mixer keep going. It turns thick, white, glossy, and sticky after several minutes on high speed.
The finished fluff should hold its shape, but it won’t feel exactly like a jar of store-bought marshmallow creme. That’s a good thing if you’re using it as a dip or topping, but I wouldn’t use it as an ingredient in other recipes.
If you’re in a marshmallow mood, don’t miss our homemade marshmallows or homemade strawberry marshmallows. For more easy dessert dips, try our s’mores dip or key lime dip.
How to Make Marshmallow Fluff
Make the syrup: Add the corn syrup, sugar, water, and vanilla to a medium saucepan. Cook over medium-high heat, stirring every so often, until the mixture reaches 240°F on a candy thermometer.
Whip the egg whites: While the syrup cooks, add the egg whites and gelatin to the bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture looks frothy. It doesn’t need to be stiff before the syrup goes in.
Add the hot syrup: Once the syrup reaches 240°F, remove it from the heat. Turn the mixer to low and slowly drizzle the hot syrup into the egg white mixture. Pour slowly so the syrup doesn’t splash.
Whip until glossy: Increase the speed to high and whip for 8 to 10 minutes. The mixture will turn thick, glossy, and white. It should hold its shape when you lift the whisk.
Serve: Spoon the marshmallow fluff into a bowl or jar and serve it with fruit, graham crackers, cookies, pancakes, waffles, hot chocolate, or your favorite dessert.
Ingredients
- 1 cup light corn syrup
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- 3 large egg whites
- 0.25 ounce unflavored gelatin
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Instructions
- In a medium saucepan, combine the corn syrup, sugar, water, and vanilla over medium-high heat.1 cup light corn syrup½ cup granulated sugar¼ cup water1 teaspoon vanilla extract
- Stir occasionally and cook until the mixture reaches 240°F on a candy thermometer.
- While the syrup cooks, use a stand mixer fitted with the whisk attachment to whisk the egg whites and gelatin until frothy.3 large egg whites0.25 ounce unflavored gelatin
- Once the syrup reaches 240°F, remove it from the heat. Turn the mixer to low and slowly drizzle the hot syrup into the egg white and gelatin mixture.
- Increase the speed to high and whisk until the mixture becomes thick, glossy, and holds its shape, about 8 to 10 minutes.
- Serve with fruit, crackers, pancakes, waffles, hot chocolate, or desserts.
Notes
- The whole recipe makes approximately 2 cups.
- This homemade marshmallow fluff is best used as a dip or topping. It is not the same texture as store-bought marshmallow creme and should not be used as a 1:1 swap in recipes like fudge.
- Store in an airtight container in the refrigerator for 3 to 4 days.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2 tablespoons. Actual calories will vary.