Go Back

Homemade Marshmallow Fluff Recipe

Making a Homemade Marshmallow Fluff Recipe is the ultimate way to elevate your desserts with a light, airy, and cloud-like topping. This foolproof version uses just five simple ingredients to create a glossy, stretchy marshmallow spread that tastes far superior to anything found in a store-bought jar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 32 2 tbsp servings
Course: Dessert, Topping
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites ensure they are at room temperature
  • 1/2 teaspoon cream of tartar essential for stabilizing the whites
  • 3/4 cup corn syrup adds viscosity and prevents sugar crystallization
  • 3/4 cup granulated sugar provides the necessary sweetness and bulk
  • 1/3 cup water used to dissolve the sugar into a syrup
  • 1 teaspoon vanilla extract gives that classic marshmallow flavor

Equipment

  • Stand Mixer
  • Candy Thermometer
  • Heavy-bottom saucepan

Method
 

  1. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Ensure the bowl and whisk are thoroughly cleaned and grease-free to allow the whites to whip properly.
    3 large egg whites, 1/2 teaspoon cream of tartar
  2. In a medium-sized heavy-bottom saucepan, combine the corn syrup, granulated sugar, and water. Place over low heat and stir constantly for about 2 minutes until the sugar has completely dissolved.
    3/4 cup corn syrup, 3/4 cup granulated sugar, 1/3 cup water
  3. Once dissolved, bring the mixture to a simmer. Insert a candy thermometer into the saucepan. This tool is essential for accuracy.
  4. Allow the syrup to simmer without stirring until the thermometer reads 240 degrees Fahrenheit (120 degrees Celsius). This should take approximately 7 minutes. Once reached, remove the pot from the heat.
  5. While the syrup is finishing or cooling slightly, turn the mixer to medium speed. Whip the egg whites and cream of tartar until you achieve soft peaks, which usually takes about 3 minutes.
  6. With the mixer running on a low speed, very slowly and carefully pour the hot sugar syrup into the egg whites in a thin, steady stream. Aim for the space between the whisk and the side of the bowl.
  7. Once all the syrup is added, increase the speed to medium-high. Continue whipping for 6 to 8 minutes. The mixture may deflate at first, but it will eventually become thick, glossy, and very fluffy.
  8. Add the vanilla extract and continue whipping until the fluff has cooled completely.
    1 teaspoon vanilla extract

Notes

Ensure your mixing bowl is completely grease-free using lemon juice or vinegar to allow egg whites to whip properly. Use a candy thermometer to reach exactly 240°F to ensure the fluff has the right structure.