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featured homemade marshmallow fluff

Marshmallow Fluff Recipe

Course: Sauce
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 32 tablespoons (2 cups)
Calories: 28kcal
Author: Becky Hardin
This easy marshmallow fluff recipe is so sweet and flavorful with only 4 ingredients. It tastes so much better than the store-bought stuff!
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US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Candy Thermometer
  • Hand Mixer or Stand Mixer

Ingredients

  • ¼ cup water
  • ½ cup granulated sugar
  • ½ cup light corn syrup *
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract

Instructions

  • Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer.
    ¼ cup water, ½ cup granulated sugar, ½ cup light corn syrup
    water, sugar, and corn syrup in a saucepan.
  • Heat just until the mixture reaches the softball stage (240°F).
    a candy thermometer reads "240.4°F" on the digital display.
  • While the syrup is heating, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form, about 4-5 minutes.
    2 large egg whites
    whipping egg whites with a hand mixer in a glass bowl.
  • Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl so it has time to cool slightly before hitting the egg whites--but be careful!
    streaming sugar syrup into whipped egg whites in a glass bowl with a hand mixer.
  • Once all of the syrup has been added to the egg whites, add the vanilla.
    1 teaspoon pure vanilla extract
    a splash of vanilla extract in a bowl of whipped egg whites and sugar with a hand mixer.
  • Turn the mixer to high speed and beat until stiff peaks form, about 7-8 minutes.
    stretchy marshmallow fluff in a glass bowl.

Video

Notes

Yield: This recipe makes 2 cups of marshmallow cream.
*I found that light corn syrup worked best for flavor, color, and texture. However, honey, golden syrup, or agave nectar will also work (but will change the color and flavor of the fluff).
Tips:
  • This recipe turns out most reliably in a dry or air conditioned kitchen. Humidity can negatively impact the final texture, making your fluff too sticky.
  • Use a candy thermometer and make sure your syrup reaches exactly 240°F (soft-ball stage). If it’s undercooked, your fluff will be runny; if overcooked, it’ll be dense and grainy.
  • Add ⅛ teaspoon of cream of tartar to the egg whites before whipping to help stabilize the fluff and prevent collapse, especially in humid climates.
  • The hot syrup will cook the egg whites, making them perfectly safe to eat!
  • Let the syrup rest for 10-15 seconds off the heat before streaming it into the egg whites. This helps reduce the risk of curdling or cooking the eggs.
  • Slowly add your syrup into the egg-white mixture. If you pour it in too fast, you can run into issues while trying to mix it. I recommend pouring the syrup down the side of the bowl.
  • You can switch things up by using almond extract, peppermint, or maple for seasonal twists.
  • Continue whipping until the fluff looks glossy, thick, and holds a stiff peak that curls just slightly at the tip. That’s the sign it’s perfect.
  • When stored in the fridge, the fluff may deflate slightly. Bring it to room temperature and re-whip for 1-2 minutes to restore its volume and texture.
Storage: Store marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition

Serving: 1tablespoon | Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 7mg | Potassium: 3mg | Sugar: 7g | Calcium: 1mg | Iron: 1mg