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Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it’s far superior to any store-bought version. This version is made using only honey and maple syrup!
How to Make Marshmallow Fluff
Here in the New England area Fluff is so beloved that a local Boston suburb has a festival every year to celebrate the iconic Marshmallow Cream. If you haven’t tried Fluff, it’s basically a sticky sweet marshmallow spread that is classically known to be the other half to peanut butter in a Fluffernutter Sandwich and it’s delicious. The bad news is that it’s made with corn syrup and a few other suspect ingredients. The good news, we’ve cracked the code on How to Make Marshmallow Fluff at home because it’s easy and a super fun treat! And what makes it even better is making Homemade Marshmallow Fluff at home uses only a few simple ingredients: egg whites, cream of tartar, honey, maple syrup and vanilla! And we promise, it’s really simple!
Tips and Tricks for Making Marshmallow Fluff
The first thing you need to know about How to Make Marshmallow Fluff is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and whipping them up until the whole mixture has transferred into magical Marshmallow Fluff. It’s like a marshmallow without the gelatin to set it.
- If you are wondering if this is a lot of sugar—it is. You are making candy and one of the principal components of candy is: sugar! If you lower the sugar content it may not work. We orginally tried this recipe with less than ½ cup maple / honey and it failed miserably. We did successfully make it by reducing the honey from 3/4 cup to 1/2 cup, but really liked the stability that this amount of sweetener offered.
- The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
- Use a large pot in case the sugar boils up high. If it is still coming close to the edge lower the heat a bit. It will take longer to get to the correct temperature but it will still work without boiling over.
- The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar. If you have one, use a candy thermometer, or you can also use an instant read thermometer.
- You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into Marshmallow Fluff.
- Troubleshooting: If the egg white mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough!
- You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.
- This Fluff tastes amazing toasted with a kitchen torch!
What recipes can you use this Marshmallow Fluff with?
What recipes can you use this Marshmallow Fluff with?- You can’t go wrong with a fluffernutter! This is a peanutbutter and marshmallow fluff sandwich!
- Use it in this Gluten Free Hostess Cupcakes recipe.
- Use it in this S’mores Pie recipe.
- Use it to make marshmallow cream s’mores.
- Use it to top any pie!
- Use it as a frosting on any cake! This is a great option because it’s dairy-free!
Tools we used in this recipe:
- Electric Stand Mixer
- Thermapen
- Essentials: A large heavy bottomed pot
Like this How to recipe, check out these others:
- How to Make Yogurt in the Instant Pot
- How to Make Cashew Cream
- How to Cook a Whole Chicken in the Instant Pot
- How to Make Homemade Vanilla Extract
- How to Make Cold Brew Iced Coffee
- How to Make a Lettuce Wrap Sandwich
- How to Make Chicken Broth
- How to Make a Charcuterie Board
How to Make Marshmallow Fluff (Paleo)
Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it's far superior to any store-bought version. This version is made using only honey and maple syrup!
Ingredients
- 3 egg whites 90g
- 1/3 cup water
- 3/4 cup honey
- 3/4 cup maple syrup
- ¼ teaspoon cream of tartar
- pinch fine sea salt
- 1 teaspoon vanilla extract
Instructions
- In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
- In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
- When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
- When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
- Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
- Add in vanilla extract and whip for one one more minute.
Notes
Read through the whole article to get additional tips.
The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
How to Make Marshmallow Fluff (Paleo)
Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it's far superior to any store-bought version. This version is made using only honey and maple syrup!
Ingredients
- 3 egg whites 90g
- 1/3 cup water
- 3/4 cup honey
- 3/4 cup maple syrup
- ¼ teaspoon cream of tartar
- pinch fine sea salt
- 1 teaspoon vanilla extract
Instructions
- In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
- In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
- When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
- When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
- Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
- Add in vanilla extract and whip for one one more minute.
Notes
- Read through the whole article to get additional tips.
- The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
- You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
- Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
- Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
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This recipe works and is very good! My question is why can’t it be stored in the refrigerator? Considering it’s made with eggs, shouldn’t it be stored in the refrigerator? Mine is currently sitting in a sealed container in my pantry as directed but I am curious to use it on recipes that go in the fridge and freezer. Please advise, thank you!
It is safe to store at room temperature because of the high content of sugar in it. When you put it in the refrigerator it is going to get hard, and will also more likely weep because of the increased humidity. If you are going to use it on recipes that need to be refrigerated or frozen, just know it might not stay as stable and might be hard. So perhaps apply it to those recipes in the last minute?
I know you said this frosting can be used to frost a cake. Can you give details on how to first the cake. Does it have to be frosted the day of eating the cake or can it be refrigerated for the day of eating. Or does it have to be frozen and then thaw out? I’m trying to make a cake for my nephews birthday. Thank you!
I made half of the recipe and my family LOVED IT! This made my mom have childhood memories and she told me to add a bit of lemon juice and it balanced it better with the sweetness even though the fluff it’s not that sweet.
Have you tried making the fluff with just maple syrup or using more maple syrup and less honey? My sister likes it but she taste the honey which she doesn’t like.
You can make it with just maple syrup (but obviously use the total amount of sweetener called for, not just half the amount).
Your directions were very helpful and to the point. I have a small clean dairy free bakery and this is going to revolutionize my cakes and treats!! Thank you for your help and guidance!!
Can you use this marshmallow fluff on top of a sweet potato casserole? Can it be put on cold sweet potatoes and the whole thing heated up in the oven for Thanksgiving dinner?
I’d suggest putting the fluff on before serving, and then broiling it. It can weep if it sits, and you wouldn’t want it weeping on top of the casserole if it’s made ahead of time. However you could make the fluff ahead of time, re-whip it (if it needs it…it might not) and then topping and broiling after the casserole has been heated up.
Lexi, Love the fluff recipe. I DID add some chipotle chili powder to it to add a bit of a kick. Plan to use it for some sweet potato puffs, and fondant sweet potatoes. Any idea how long this will keep?
Whoa. Love the sweet and savory mix there. Here is what it says in the post: “You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.”
Does anyone know what happens if you leave out the cream of tartar?
It helps stabilize it…but we’ve had success making it without it too. Just be sure to follow the instructions carefully!
Hey Lexi
I can’t seem to find the actual recipe. O see method, recipes to use it with, ttroubleshooting etc but not the actual recipe.
My apologies, we are having some work done on the site! I double-checked and had that missing recipe error fixed, it should be back up now!
I just made your fluff and goodness girl, you nailed it! Great recipe!!
My fluff is not staying in place. It is glossy but doesn’t seem as thick as yours. What could have gone wrong?
Hi! There is some troubleshooting in the post that you might find helpful. It’s likely one of two causes mentioned there in the post for why your fluff isn’t glossy, thick and stable. Let me know if you have any questions about that and happy to discuss further!
How long does this last and how can you store it?
Thanks!
Lexi, came across your site and love what I’m seeing. Tried your waffles and I could NOT believe how delicious they were and they are good for me!!!
I just made your marshmallow fluff and followed it exactly. Tho, once done the taste seemed a tad off. Almost like a burnt aftertaste. Certainly very very light. Making your carrot cake to go with it for a bday , I don’t think anyone will notice. The only thing I can think of, cuz it took FOREVER for the sugar mixture to come to 240, was maybe I over cooked it??? Or maybe that’s just the taste of it. Any how, thank you so very much for all the yumminess 🙂
No, it is not creamed
Hi Lexi, looking so forward to trying this recipe!! What type of honey did you use? Wondering if raw honey will work?
Is it creamed raw honey?
I’m going to try making Rice Krispie treats with this recipe ; ).
SO GOOD!! The tips and directions are very helpful!! As I was heating my mixture it did boil over out of the pan, so next time I will use a bigger pot, but it still came out spoon licking good!! And I used my handmixer!
Abigail we’re so glad you loved it and that it worked with a hand mixer! Since your the second commenter to have this trouble we’re going to update the instructions to use a large pot.
Do you think this would work with a hand mixer?
Made this for the hostess cupcakes!
turned out great, next time I will use a bigger sauce pan to make the honey/syrup mixture, it almost boiled over!
I cannot believe how amazing this is. I have a whole container left I need to use up!