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Hi Bold Bakers!
When I came to America on Holidays as a kid I tried Marshmallow Fluff for the first time. I immediately thought American kids were so lucky because they got to have Marshmallow Fluff whenever they wanted and us poor Irish children had to go without. Well, we shall not go without any longer. Now, no matter which country you live in you can make your own delicious Fluff at home. I even have recipes for Homemade Marshmallows (in 3 different flavors), if you don’t have marshmallows where you live, or just want to make them from scratch!
What is Marshmallow Fluff?
While marshmallow fluff is something you may have only ever seen in a jar at the store, it can be made easily at home and it is beyond better! Marshmallow fluff is a light and fluffy topping similar to the texture of a melted marshmallows. This sweet topping is light as air, stretchy, sticky and fluffy like the interior of a marshmallow!
How to Whip Egg Whites?
The first and potentially most important part of making homemade marshmallow fluff is properly whipping egg whites. Whipping your egg whites to stiff peaks is the key to giving my fluff its light cloud-like texture. To ensure your eggs are whipped to perfection I include cream of tartar in this recipe. This acts as a stabilizer keeping the air locked in the egg whites. After the stiff egg whites are combined with a hot sugar syrup the whole mixture is whipped together. The sugar syrup and the airy eggs combine to make a stretchy marshmallow flavor and texture. It’s nothing short of candy making magic!
How to Use Marshmallow Fluff?
This is one of my all time favorite toppings. Imagine instead of topping a pie or ice cream sundae with whipped cream adding a big dollop of this homemade fluff. Man, does this marshmallow fluff take any dessert over the top. Add this Marshmallow Fluff to Hot Chocolate, S’mores or grab a spoon and go nuts!
How Long Does Marshmallow Fluff Last?
My homemade marshmallow fluff can be made and stored in an airtight container at room temperature. It will keep fresh this way for up to 6 weeks, but I highly doubt it will last that long!
Get More Basics Recipes!
- Homemade Condensed Milk
- DIY All Natural Food Coloring
- How to Make Rolled Fondant
- Marshmallow Fondant
Be sure to pick up a copy of my cookbook, Bigger Bolder Baking Every Day!
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Watch The Recipe Video!
Homemade Marshmallow Fluff
Ingredients
- 3 large egg whites , at room temperature
- ½ teaspoon cream of tartar*
- ¾ cup (7½ oz/213 g) corn syrup*
- ¾ cup (6 oz/171 g) granulated sugar
- ⅓ cup (2½ fl oz/75 ml) water
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) add the egg whites and cream of tartar. Set aside.
- In a medium sized heavy bottom saucepan add the corn syrup, sugar and water. Heat the mixture over low heat stirring constantly until the sugar dissolves, about 2 minutes. Once the sugar has dissolved, bring to a simmer and insert a candy thermometer. (This tool is essential in this recipe).
- Allow the mixture to simmer until the thermometer reads 240℉ (120℃), about 7 minutes.
- Once your sugar mixture has reached the desired temperature, remove it from the heat and set aside.
- With the mixer on medium speed, whip the egg whites until you achieve soft peaks, around 3 minutes.
- Very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. (If your sugar mix has firmed up , put it back on the heat to liquify it).
- Once all of the syrup is in, increase the speed to medium-high and continue whipping for 6-8 minutes or until the mixture is thick and glossy. (The whites will deflate at first, but they will eventually thicken and fluff up).
- Add in the vanilla extract and continue whipping until the fluff has cooled completely.
- Use your marshmallow fluff to decorate cakes or cupcakes. Store leftovers in an airtight container at room temperature for up to 6 weeks.
Recipe Notes
There are no substitutes for cream of tartar. They are important ingredients in this recipe and cannot be left out Replacing Corn Syrup: Golden syrup would work but just know it will turn your fluff a darker color. It won't come out white. You can also use glucose syrup.
Made this for my family to put in their hot chocolate and we all absolutely LOVED it! I have never made anything like this before, or anything with a candy thermometer, but I did it! Recipe was was easy to follow and delicious! Thank you for a great recipe!!! -Also, my first time to leave a comment for anything, but had to let you know! 🙂
Hi Gemma. I can’t get corn syrup here. Can I use glucose syrup instead?
Could you use this for individual whoopie pie cakes? I mean will this in the middle, stay thick & stiff or would it flatten and run?
Dear Gemma, my very first time making marshmallow fluff, your recipe was very easy to follow, the taste is DIVINE, thank you for posting
Hii. I made this .it turned out perfect and yummy.
Can i store this in fridge cause i live in a very humid area.iam afraid it would defalte.
We are cinnamon crazy in our house! Do you think I could add a cinnamon stick to the boiling syrup to flavor it? Or maybe just dump some ground cinnamon into the mixing bowl in the last whipping stage?
wow that marshmallow recipe worked like a dream this is my first time making this and it worked like a charm 🙂
Aaryaana La Brooy
Colombo,Sri Lanka
Hi,
For the egg whites, can I use packaged liquid egg whites, such as “Egg-Lands Best 100% liquid egg whites?”
This is the best recipe I’ve found for fluff! Thank you SO MUCH! And it’s SSOOOOO delicious when torched!!
Wowzers. Absolutely incredible recipe. Just used this to make some banger fudge.