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Want to know How to Make Marshmallow Fluff right at home? This recipe is so simple, naturally sweetened, and so much better than store-bought!
Easy Homemade Marshmallow Fluff Recipe
Marshmallow fluff is a beloved sticky sweet marshmallow spread. It’s delicious but, unfortunately, made with corn syrup and a few other suspect ingredients.
The good news is that we’ve cracked the code on making your own marshmallow fluff using just a few simple ingredients.
Now, learning how to make marshmallow fluff may seem intimidating, but as long as you have a thermometer, an electric mixer, and a few simple ingredients, it really is so simple!
You can have this homemade marshmallow fluff ready in under 20 minutes and it’s so much better than any store-bought version. Plus, it’s naturally sweetened using a combination of honey and maple syrup!
Ingredients Needed
- Egg Whites: The whipped egg whites are needed to give the marshmallow fluff structure.
- Water: Adding a little bit of water to the sweeteners helps them come to a boil without burning.
- Sweetener: I use a combination of honey and maple syrup to sweeten the marshmallow fluff.
- Cream of Tartar: Helps stabilize the egg whites.
- Sea Salt: Cuts the sweetness.
- Vanilla Extract: Adds flavor depth and a little bit of extra sweetness.
How to Make Marshmallow Fluff
This marshmallow fluff recipe really is so simple! Just 20 minutes until it’s ready to go!
- Mix sweeteners and water: In a pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium, then let the mixture cook undisturbed until it reaches 240ºF.
- Whip the egg whites: In a clean bowl, whip the egg whites until they’re frothy. Add in the cream of tartar and salt, then whip to soft peaks.
- Combine and whip: Remove the sugar mix from the heat, then slowly pour into the egg whites, mixing constantly at medium speed. Once the sugar mix is all added, increase the speed and whip until the mix is thick and glossy. Add in the vanilla, whip for another minute, then serve or store.
Is Melting Marshmallows the Same as Marshmallow Fluff?
Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and doesn’t contain any gelatin; just egg whites and cream of tartar to help stabilize it!
Tips and Notes
- Use clean tools. The mixing bowl and whisk attachment both need to be spotless before whipping the eggs. Any bit of residue can mess with the texture.
- Use room temperature egg whites. Room temperature egg whites whip to stiff peaks much more easily.
- Whip the eggs well. They need to be whipped to stiff peaks to stabilize the fluff.
- Use a large pot for the maple syrup and honey mixture. We want plenty of space in case the mixture boils up.
- Don’t stir or move the pot while the sugar is cooking. You run the risk of it splashing onto the sides of the pan and crystallizing.
- Use a thermometer. This is the easiest way to know when the sweetener mixture is done. It should be 240ºF.
Serving Suggestions
- As a topping. Use it as a topping for s’mores pie or slather it on cake or cupcakes in lieu of frosting. I love it with my gluten-free hostess cupcakes.
- With ice cream. Use it as a topping for your favorite ice cream or nice cream.
- In s’mores. Keep it classic by layering it on graham crackers with your favorite chocolate.
- On a sandwich. Make a fluffernutter sandwich by simply spreading this on your favorite bread with peanut butter!
- In dessert bars. Swirl it into brownies or use it for a classic rice krispie treat recipe.
How to Store
This homemade marshmallow fluff is best enjoyed within 3 days, but will last in an airtight container at room temperature for up to 1 week. It should not be stored in the fridge.
After a few days of storage, the mixture may start to “weep”. If that happens, don’t worry. You can just re-whip it before serving so it’s still glossy and thick.
More How-To Recipes You’ll Love
Watch The Video Here:
How to Make Marshmallow Fluff (Paleo)
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.
I only had dark syrup (the old grade B) so my fluff did not turn out pretty and white … and like mentioned before, it took forever for the liquid to reach 140 degrees – my fluff also did not turn out stiff and spreadable – it is pretty and glossy, but not stiff. I will try again, with a lighter syrup. I now have a delicious coffee creamer though! My runny fluff will not be wasted!
Going to use this to attempt some paleo smore’s bars! Is it okay to bake with this (thinking as a layer in the bars), or would it liquify in the oven? Thanks so much!
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!
Can I make this with liquid egg whites?
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!