How to Make Marshmallow Fluff Recipe

Introduction

Marshmallow fluff is a sweet, airy spread that’s perfect for sandwiches, desserts, and toppings. Making your own at home is simple and yields a fresh, fluffy treat that outshines store-bought versions.

Ingredients

• 1/3 cup water
• 3/4 cup granulated sugar
• 3/4 cup light corn syrup
• 3 large egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Combine the water, sugar, and corn syrup in a medium heavy-bottom saucepan fitted with a candy thermometer. Place over medium-high heat.
2. Step 2: Do not stir the mixture as it heats; it will bubble on its own.
3. Step 3: In a stand mixer bowl fitted with the whisk attachment, or a large mixing bowl with an electric hand mixer, whisk the egg whites and cream of tartar until soft peaks form, about 3-4 minutes.
4. Step 4: When the sugar syrup reaches 240°F, remove it from heat. Very slowly and steadily pour the hot syrup into the egg whites while mixing on medium speed. Using a hand mixer may require extra help for this step.
5. Step 5: Once combined, increase the mixer speed to medium-high and continue whipping. The mixture will initially deflate but will thicken again. Whip for 7-8 minutes, then mix in the vanilla extract.
6. Step 6: Allow the marshmallow fluff to cool completely before using.
7. Step 7: Store in an airtight container at room temperature for up to 2 weeks.

Tips & Variations

• Use room temperature egg whites for better volume and consistency.
• For a flavored twist, replace vanilla extract with almond or peppermint extract.
• Make sure the sugar syrup reaches the precise temperature of 240°F to ensure the right texture.

Storage

Store your marshmallow fluff in an airtight container at room temperature. It will keep fresh for up to two weeks. Before using leftovers, give it a quick stir to restore its fluffy texture. Avoid refrigeration, as it can make the fluff stiff.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites are safe to use and will still whip well, making them a good option if you’re concerned about raw eggs.

Why did my marshmallow fluff turn out runny?

This usually happens if the sugar syrup didn’t reach the correct temperature or was poured too quickly into the egg whites. Make sure the syrup reaches 240°F and add it slowly while mixing.

How to Make Marshmallow Fluff Recipe

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★★★★★

4.9 from 150 reviews

This homemade Marshmallow Fluff recipe delivers a light, fluffy, and sweet spread made from simple ingredients like egg whites, sugar, and corn syrup. Perfect for topping desserts or mixing into recipes, this candy-like fluff is easy to make on the stovetop and whips up silky-smooth with a touch of vanilla.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: About 1 1/2 cups 1x
• Category: Confectionery
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1/3 cup water
• 3/4 cup light corn syrup
• 1 teaspoon vanilla extract

Dry Ingredients

• 3/4 cup granulated sugar

Egg Whites

• 3 large egg whites (room temperature)
• 1/2 teaspoon cream of tartar

Instructions

1. Prepare the Sugar Syrup: Combine the water, granulated sugar, and light corn syrup in a medium heavy-bottom saucepan fitted with a candy thermometer. Place the pan over medium-high heat without stirring, allowing the mixture to bubble and cook until it reaches 240°F.
2. Whip Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric hand mixer, whip the egg whites and cream of tartar on medium speed until soft peaks form, approximately 3-4 minutes.
3. Combine Syrup with Egg Whites: Once the syrup reaches 240°F, remove it from heat and very slowly pour it in a steady stream into the whipped egg whites while mixing on medium speed. If using a hand mixer, having an extra person to help with pouring is recommended.
4. Whip Until Thick: After fully combining, increase the mixer speed to medium-high. The mixture may deflate at first but will thicken again. Continue whipping for 7-8 minutes until glossy and thick.
5. Add Vanilla: Whisk in the vanilla extract until fully incorporated.
6. Cool and Store: Let the marshmallow fluff cool completely before use. Transfer it to an airtight container and store at room temperature for up to 2 weeks.
7. Enjoy and Share: Use your homemade fluff as a topping or ingredient, and be sure to share your feedback in the comments or star ratings!

Notes

• Use room temperature egg whites for optimal volume when whipping.
• Do not stir the sugar syrup as it cooks to prevent crystallization.
• If the syrup reaches temperature too quickly, reduce heat to avoid burning.
• The fluff will thicken significantly after adding the syrup and whipping – patience is key.
• Store marshmallow fluff in an airtight container at room temperature; refrigeration can alter the texture.
• Double the recipe for larger batches, but ensure you have a large enough mixing bowl and saucepan.

Keywords: marshmallow fluff, homemade marshmallow cream, marshmallow spread, candy fluff, sweet spread