Marshmallow Fluff Recipe

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Homemade marshmallow fluff, or marshmallow creme, is the perfect filling for cupcakes, topping for bars or brownies, dip for fruit, or simply dollop on top of a cup of hot cocoa. This marshmallow fluff recipe from scratch will have you grab a spoon in no time.

beater with marshmallow fluff on it


 

Ok. Let’s talk fluff. Oh my word I seriously grew up on this stuff. Ok didnโ€™t mean for that to rhyme! But itโ€™s the truth. 

Peanut butter and fluff sandwiches? Tell me this is not a new concept to you. Or fluffernutter sandwiches as I know them. I sometimes got crazy as a kid and threw in some chocolate chips. Clearly my sweet tooth was well developed even as a child.

And as much as I love a blue tub of the store-bought stuff, it really has nothing on homemade marshmallow fluff. 

Homemade marshmallow fluff is in a whole new realm of deliciousness. The best part is you can use that fluff in so many wonderful desserts!

What is marshmallow fluff?

I understand that you may not be familiar with fluff as itโ€™s more of a New England thing, since there is where it originated from. But itโ€™s a sticky, fluffy vanilla-flavored spread similar to melted marshmallows. 

You make marshmallow fluff by boiling a sugar syrup on the stovetop that gets poured into whipped egg whites creating a fluffy, sticky cloud like marshmallow spread.

See Also:

  • Make some soft, chewy homemade  oatmeal cream pies with marshmallow filling that are way better than the boxed kind!
  • Turn this homemade marshmallow fluff into a marshmallow buttercream frosting and make rice krispie treat cupcakes.
  • Instead of regular vanilla frosting, sandwich some homemade chocolate whoopie pies with this marshmallow fluff. 
glass jar of marshmallow fluff with a gold spoon in it

Who invented marshmallow fluff?

Do you know that marshmallow fluff, marshmallow creme, as some of you may call it actually originated from Somerville, Massachusetts. I actually lived in Somerville (a little pocket of Boston if you are unfamiliar) for a while. So I guess you could say I have some serious devotion to this stuff.

Marshmallow fluff, or marshmallow creme, was created and sold door to door in Somerville in 1917. This sticky stuff has been around awhile! In fact, Somerville now holds a Marshmallow fluff festival

Is fluff just melted marshmallows? 

No they are not the same thing. Homemade marshmallows contain gelatin unlike marshmallow fluff so they can hold their shape when cut into squares. 

Homemade marshmallow fluff also contain whipped egg whites unlike marshmallows.

Why You Will Love Homemade Marshmallow Fluff

  • Only 6 Ingredients – I love simple baking recipes that require just a few ingredients! You may even have all ingredients in your pantry and fridge right now. 
  • Tastes better than store-bought – Homemade fluff is going to definitely take your desserts to the next level than buying a tub of fluff.
  • So many ways to use it! – You can simply enjoy in a sandwich, or try using it in cookies, brownies or a cupcake filling. 

Ingredients Needed

  • Water – To make the sugar syrup mixture and melt the sugar and corn syrup.
  • Granulated sugar – Be sure to use regular granulated sugar and NOT powdered sugar. 
  • Corn syrup – Use light corn syrup and not dark corn syrup. Corn syrup helps to prevent the sugar from crystallizing. Instead of corn syrup you can use glucose syrup (or golden syrup, but this will turn the fluff a darker color). 
  • Egg whites – Fresh, room temperature egg whites will whip up easier and to better volume. Be sure there is no egg yolk present. 
  • Cream of tartar – This will help stabilize your egg whites and help keep the air locked into your egg whites. 
  • Vanilla extract – For flavoring, but you can also flavor your fluff any way you like! Pure vanilla extract is best, but imitation vanilla extract will also work. 
marshmallow fluff ingredients

How to make marshmallow fluff

In a medium-sized saucepan combine the water, sugar and corn syrup. Stir gently to combine. 

Insert a candy thermometer set for 240ยฐF and heat over medium-high heat. You want to avoid stirring the mixture as it cooks or it will form crystals. 

Once the sugar mixture reaches a temperature of 225oF, begin whipping the egg whites. In the bowl of your stand mixer, fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until the egg whites become foamy. 

Increase the speed to medium high, and whip until soft peaks form, about 3 to 4 minutes. When you lift the beater out of the bowl, the egg whites should flop over and not stand straight up. 

Once the sugar mixture has reached a temperature of 240oF, remove the saucepan from the heat. 

With the mixer running, carefully pour the syrup in a thin, steady stream into the whipped egg white mixture. 

Your egg whites will deflate a little at first, but then will continue to fluff up and turn white as you continue to beat them. 

Continue to whip the fluffy spread for 7 to 8 minutes on medium high speed, or until very thick and glossy. 

Once whipped, add in the vanilla and whip for one more minute. 

Add flavoring

If you want you can switch up the vanilla extract and flavor your marshmallow fluff in other ways. Here are a few fun ways to flavor your homemade fluff. 

  • Peppermint fluff: Stir in ยฝ teaspoon peppermint extract. You could also add a few drops of red food coloring. 
  • Chocolate fluff: Stir in ยผ cup cocoa powder at the end. 
  • Strawberry fluff: Stir in ยผ – ยฝ cup crushed freeze-dried strawberries at the end. 

How do I use marshmallow fluff? 

You can really use this fluff in so many ways in your baking. You can stir some homemade marshmallow fluff into chocolate chip cookie dough or homemade brownie batter. 

Here are a few other fun ways to use this marshmallow fluff recipe: 

  • Sandwich: You can of course just make a peanut butter and fluff sandwich by spreading peanut butter and a layer of this homemade fluff between two slices of bread for the best sandwich ever. Use homemade bread for a really outstanding sandwich!
  • Hot cocoa: Make a cup of homemade hot cocoa and put a dollop of this fluff on top! This is how my mom would always serve hot cocoa to us as kids.
  • Fudge: You can also use this marshmallow fluff to make some Fantasy fudge, or marshmallow cream fudge. 
  • Rice Krispie Treats::Try substituting the marshmallows in rice krispie treats and swap in this homemade fluff instead. 
  • Cupcake filling or frosting: You can pipe some fluff into the middle of a cupcake like these Hostess chocolate cupcakes.ย 
  • Pop-Tarts: Layer some between pie crust and make your own homemade Sโ€™more pop-tarts.

Recipe Tips

  • Do not stir the sugar syrup mixture. This will create crystals in the mixture. So just let it boil and do itโ€™s thing.
  • Use a candy thermometer. It can be very tricky to tell if the sugar syrup mixture has reached the correct temperature, so a candy thermometer will ensure you havenโ€™t cooked it too long. 
  • Separate your egg whites in a separate bowl. I separate my egg whites in a small bowl first, in case any egg yolk gets in. I then add each egg white to my mixing bowl. If any egg yolk gets into the egg white I havenโ€™t ruined all of the egg whites. For help on separate your eggs read how to separate eggs.
  • Make sure your mixing bowl and beaters are grease free. If your bowls arenโ€™t cleaned and grease-free then it can prevent the egg whites from properly whipping up. I wipe down the bowl and beaters first with a little vinegar or lemon juice first with a paper towel. 
  • Pour the sugar slowly. The sugar syrup will be VERY HOT. So pour it slowly into the egg white mixture. I like to pour the sugar mixture close to the sides of the bowl so it doesnโ€™t get whipped by the whisk causing it to splash out. 

Recipe FAQs

How long does marshmallow fluff last?

You can keep marshmallow creme at room temperature, in an airtight container, for up to 2 weeks.ย 

Can I use a hand mixer to make this marshmallow fluff recipe?

Yes you can, however, it will take longer to whip the egg white mixture, and the marshmallow fluff once the sugar syrup is added in.ย 

Can you freeze marshmallow fluff?

Yes you definitely can freeze fluff. Freeze in an airtight container or freezer bag (try to remove as much air as possible). Freeze for 3 months. Thaw when ready to use at room temperature. You may need to re-whip before using.

Is there a difference between marshmallow fluff and marshmallow creme?

Technically there are some slight differences, such as in the mixing process or whether or not cream of tartar is used – however many people (like myself included) use the terms interchangeably and they are essentially the same thing.

glass jar of marshmallow fluff with a gold spoon in it

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Homemade Marshmallow Fluff

Homemade Marshmallow Fluff. Perfect for a peanut butter Sandwich, a cupcake or cake filling, whip into a frosting, and simply dollop onto a cup of hot cocoa. Possiblities are endless.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 cups
Calories: 229kcal

Ingredients

  • 1/3 cup (80 mL) water
  • 3/4 cup (148 g) granulated sugar
  • 3/4 cup (312 g) light corn syrup
  • 3 large egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  • In a medium-sized saucepan, combine the water, sugar, and corn syrup. With a wooden spoon or spatula, stir gently to combine. Insert a candy thermometer, set for 240ยฐF and heat over medium high heat. You want to avoid stirring the mixture as it heats, otherwise it will form crystals.
  • Once the sugar mixture reaches a temperature of 225ยฐF, begin whipping the egg whites. In the bowl of your stand mixer, fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until the egg whites become foamy.
  • Increase the speed to medium high, and whip until soft peaks form, about 3 to 4 minutes. When you lift the beater out of the bowl, the egg whites should flop over and not stand straight up.
  • Once the sugar mixture has reached a temperature of 240ยฐF, remove the saucepan from the heat.
  • With the mixer running, carefully pour the syrup in a thin, steady stream into the whipped egg white mixture.
  • Your egg whites will deflate a little at first, but then will continue to fluff up and turn white as you continue to beat them.
  • Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy.
  • Add in the vanilla and whip for another minute.
  • Use immediately or store into an airtight container for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat".

Notes

  • Freezing: Yes you definitely can freeze fluff. Freeze in an airtight container or freezer bag (try to remove as much air as possible). Freeze for 3 months. Thaw when ready to use at room temperature. You may need to re-whip before using.
  • Hand mixer: You can use a hand mixer, however, it will take longer to whip the egg white mixture, and the marshmallow fluff once the sugar syrup is added in.ย 
  • Corn syrup – Use light corn syrup and not dark corn syrup. Corn syrup helps to prevent the sugar from crystallizing. Instead of corn syrup you can use glucose syrup (or golden syrup, but this will turn the fluff a darker color).ย 
  • Egg whites – Fresh, room temperature egg whites will whip up easier and to better volume. Be sure there is no egg yolk present.ย 
  • Do not stir the sugar syrup mixture. This will create crystals in the mixture. So just let it boil and do itโ€™s thing.
  • Use a candy thermometer. It can be very tricky to tell if the sugar syrup mixture has reached the correct temperature, so a candy thermometer will ensure you havenโ€™t cooked it too long.ย 
  • Separate your egg whites in a separate bowl. I separate my egg whites in a small bowl first, in case any egg yolk gets in. I then add each egg white to my mixing bowl. If any egg yolk gets into the egg white I havenโ€™t ruined all of the egg whites.ย 
  • Make sure your mixing bowl and beaters are grease free. If your bowls arenโ€™t cleaned and grease-free then it can prevent the egg whites from properly whipping up. I wipe down the bowl and beaters first with a little vinegar or lemon juice first with a paper towel.ย 
  • Pour the sugar slowly. The sugar syrup will be VERY HOT. So pour it slowly into the egg white mixture. I like to pour the sugar mixture close to the sides of the bowl so it doesnโ€™t get whipped by the whisk causing it to splash out.ย 
  • Adapted from King Arthur Flour

Nutrition

Calories: 229kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Sodium: 55mg | Potassium: 70mg | Sugar: 58g | Calcium: 7mg | Iron: 1mg
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8 Comments

  1. Fran ruch says:

    Would this set up on a cake and not run down the side

    1. Thanks for asking! ๐Ÿ˜Š This marshmallow fluff works best as a filling for cookies, brownies, or cupcakes. If youโ€™d like to use it in a cake, itโ€™s best as a filling between layers with a buttercream dam to hold it in place. Hope this helps!

  2. Can maple syrup be used instead of corn syrup?

    1. I havenโ€™t tried making this fluff with maple syrup myself, but you should be able to use it. The texture should remain similar, but because maple syrup has a different sugar composition, the final product might be a bit less smooth or have a slightly different consistency. Corn syrup helps prevent crystallization, so the fluff might be a little less creamy with maple syrup. I hope this helps!

  3. How would this work between cake layers as long as you used a buttercream dam around the edges?

    1. Hi Mary, yes if you used a buttercream dam you can just spread a layer of this homemade fluff on in between. Enjoy!

  4. Can this be torched like a meringue? I want to have a marshmallow topping for sโ€™mores cookies that I can torch so itโ€™s โ€œtoastedโ€ but that I can keep safely at room temperature.

    1. Yup you definitely can!

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