Homemade marshmallow fluff transforms sweet treats into fluffy, cloud-like confections. It’s far superior to store-bought marshmallow fluff and perfect for topping desserts.
Smooth and creamy, marshmallow fluff is easier than you think to make at home! With only a few pantry ingredients, it’s light, fluffy and can be used in many desserts from Rice Krispie treats to strawberry fruit dip or this fruit dip with cream cheese.
The next time you run out of marshmallow crème for frozen s’mores or s’mores bars, try your hand at making this recipe!
Why This Recipe Works
- It tastes so good: Sure, the jarred kind is great, but there’s something extra special about making marshmallow fluff at home.
- Versatility: It’s a versatile base for lots of sweet treats, like this fluffy marshmallow frosting.
- Nostalgic charm: Marshmallow cream always reminds me of being a kid and the simple pleasures of sweet, homemade comfort food.
Ingredients
Marshmallow fluff ingredients are super easy. You’ll need some eggs and a few pantry staples to whip up this fluffy confection.
Find the full printable recipe with specific measurements below.
- Egg whites: Ensure they are at room temperature for the best volume.
- Cream of tartar: Helps stabilize the egg whites and gives them more volume.
- Light karo syrup: Adds to the fluffiness and texture of the marshmallow cream.
- Granulated sugar and vanilla: Add flavor to the fluff.
- Water: Will help it obtain the perfect consistency.
How to Make Marshmallow Fluff
I recommend using a candy thermometer to make this recipe as it takes the guesswork out of getting the right temperature which is the key to success here!
- Preparation: Begin by placing egg whites and cream of tartar in a large bowl of an electric mixer. Fit the hand mixer with the beater attachment. You can also use a stand mixer with whisk attachment.
- Heat: In a medium saucepan, combine water, sugar, and syrup. Cook over medium heat, stirring constantly until it boils. Attach a candy thermometer to keep an eye on the temperature.
- Whip: As the sugar syrup cooks, start whipping the egg whites until foamy.
- Combine: Once sugar mixture reaches the right temperature, drizzle it into egg whites, continuing to whip. Beat on high speed until the mixture doubles in size and soft peaks form. Add vanilla and beat for an additional minute.
Expert Tips
These tips will help you make the best homemade marshmallow fluff!
- Ensure the sugar mixture reaches the correct temperature so you end up with the right consistency.
- Add the hot sugar mixture very slowly to the egg whites to avoid cooking them.
- Use homemade marshmallow cream as a dip for rainbow fruit kabobs or as a filling for these oatmeal cream pie cookies. Spoon it over ice cream or hot chocolate, too!
Recipe FAQs
Store your homemade marshmallow fluff in a covered in an airtight container at room temperature. No need to keep it in the refrigerator. It will keep well for up to 2 weeks on the counter.
If it goes flat, you can either re-whip it by hand or add it back to the mixer and whip again.
Grease or even a speck of egg yolk can prevent your egg whites from whipping up into a meringue consistency. Try wiping your equipment with lemon juice first then whipping your egg whites.
Other marshmallow desserts we love include s’mores popcorn, s’mores cookies and mini s’mores cups.
More Dessert Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Marshmallow Fluff Recipe
Video
Ingredients
- 3 egg whites , room temperature
- ½ teaspoon cream of tarter
- ¾ cup granulated sugar
- ¾ cup light karo syrup
- ⅓ cup water
- 1 teaspoon vanilla extract
Instructions
- In a large bowl of an electric mixer, add the egg whites and cream of tarter. Add the beater attachment and plug in the mixer so it’s ready to go.
- In a medium sauce pan, combine the sugar, karo syrup and water over medium heat. Bring to a boil and stir constantly. Clip a candy thermometer to the pan.
- While the sugar mixture is cooking, start whipping the egg whites in the mixing bowl until they become foamy.
- Once the candy mixture reaches 240°F, drizzle the mixture SLOWLY into the bowl with the egg whites. Scrape down the sides and then beat on high speed until the the mixture has doubled and a soft peak forms (about 5 minutes). When mixture becomes fluffy and shiny you know it's ready. Add the vanilla and beat an additional minute.
- Store in a covered container at room temperature for 2 weeks. Serve as a topping on top of desserts or use as a replacement for jarred marshmallow fluff in baked goods.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Birthdays, Christmas, Dairy-Free, Desserts, Easter, Frosting, Gluten-Free, Valentine's Day, Vegan, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
This is a must in making desserts! So delicious and easy!
I love being able to home make this! It is so much better than the store bought kind. We loved this!
We love making marshmallow fluff!! This recipes makes the fluffiest cream! It’s perfect for so many desserts!!