Marshmallow Fluff

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This Easy Marshmallow Fluff recipe is way better than store-bought! It’s sticky, light, fluffy, sweet and made using just 6 ingredients!

Spoon scooping marshmallow cream.

Easy Homemade Marshmallow Fluff

For whatever reason, marshmallows always seemed like something that would be difficult to make at home. But, after making my homemade marshmallows and strawberry marshmallows, I quickly realized that was not the case. 

Now that I know just how easy homemade marshmallows are, I pretty much never buy them from the store. So I decided it was about time I put together a marshmallow fluff recipe. That way I have all my marshmallow bases covered! 

This recipe is so simple, so much better than the store-bought stuff, and is ready in under half an hour!

Marshmallow Fluff Ingredients

  • Corn Syrup, Granulated Sugar, and Water: The base of our marshmallow fluff. I recommend using light corn syrup for this recipe. It has a more mild flavor than dark corn syrup. 
  • Vanilla Extract: Adds a touch of flavor depth. 
  • Egg Whites and Gelatin: The combination of egg whites and gelatin gives the marshmallow creme structure. 

How to Make Homemade Marshmallow Fluff

This marshmallow creme recipe is ready to go in a total of 25 minutes! 

Scroll to the recipe card below for ingredient amounts and full instructions.

  1. In a saucepan, combine corn syrup, sugar, water, and vanilla. Cook with a candy thermometer over medium-high heat, stirring occasionally, until the temperature reaches 240ºF. 
  2. Using a stand mixer, whisk the egg whites and gelatin until frothy, then slowly drizzle in the sugar mixture, mixing on low speed. 
Corn syrup, sugar, water, and vanilla melted in a pan.
Frothy eggs and gelatin in a bowl.
  1. Increase the speed to high and mix until thick and glossy. 
Top down view of a mixing bowl filled with fluff.

Tips and Notes

  • Use a candy thermometer. The thermometer is key to make sure the sugar mixture reaches just the right temperature. Once it reaches 240ºF, pull it off the heat!
  • Whip the egg whites and gelatin well. This is what gives the marshmallow fluff its structure and light, fluffy texture. I recommend using a stand mixer to yield the best results. 
  • This is not meant to replace store bought marshmallow fluff in any recipe that may call for it. It’s not the same consistency as the marshmallow creme you may purchase at the store, so it won’t work the same way. 

How to Serve Marshmallow Creme

If you’re not downing this marshmallow fluff right out of the bowl with a spoon, then here are some other ways you can enjoy it!

Top down view of a graham cracker in a jar of marshmallow dessert.

Storage

Room Temperature: This homemade marshmallow creme can be stored in an airtight container at room temperature for up to 1 week.  

Freezer: For longer storage, you can keep this marshmallow fluff in an airtight container in the freezer for up to 3 months. When you’re ready to use it, simply thaw it at room temperature, then enjoy. 

Are Melted Marshmallows the Same as Marshmallow Fluff?

Not quite, no. Regular marshmallows are made using a number of different stabilizing ingredients not usually found in marshmallow fluff—all of which help them hold their shape. 

These ingredients can include powdered sugar, cornstarch, and gelatin. 

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Jar of fluff.

Easy Marshmallow Fluff Recipe

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Author: Kimberly
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 Servings

Ingredients

  • 1 cup light corn syrup
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 teaspoon pure vanilla extract
  • 3 large egg whites
  • .25 ounces unflavored gelatin

Instructions
 

  • In a medium saucepan, combine the corn syrup, sugar, water and vanilla over medium-high heat.
    1 cup light corn syrup
    ½ cup granulated sugar
    ¼ cup water
    1 teaspoon pure vanilla extract
  • Stir occasionally and cook until the temperature reaches 240°F on a candy thermometer.
  • While the syrup cooks, use a stand mixer with the whisk attachment to whisk the egg whites and gelatin until the mixture becomes frothy.
    3 large egg whites
    .25 ounces unflavored gelatin
  • Once the syrup reaches 240°F, remove it from the heat. Turn the stand mixer on low speed and slowly drizzle the hot syrup into the egg white and gelatin mixture.
  • Adjust the speed to high and whisk until the mixture becomes thick, glossy, and holds its shape, about 8-10 minutes.
  • Enjoy with crackers, fruit, dessert, or pancakes!
  • Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*The whole recipe makes approximately 2 cups.
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1ounce | Calories: 90kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.1g | Sodium: 24mg | Potassium: 10mg | Sugar: 23g | Calcium: 4mg | Iron: 0.01mg
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