🍥 Homemade Marshmallow Fluff
Cloud-like, glossy, and perfectly sweet – made right in your kitchen!
🧁 Why Make It at Home?
✨ Better Texture — Store-bought fluff is often too runny.
🍯 Control the Ingredients — No mystery additives.
🙌 Versatile — Use it as frosting, filling, or by the spoonful.
💡 Bonus: It freezes beautifully!
🔥 What You’ll Need:
| 🧪 Ingredient | Quantity |
|---|---|
| 💧 Water | 1/3 cup |
| 🍚 Granulated Sugar | 3/4 cup |
| 🍯 Corn Syrup or Honey | 3/4 cup |
| 🥚 Egg Whites (Room Temp) | 3 large |
| 🍋 Cream of Tartar | 1/2 tsp |
| 🍦 Vanilla Extract | 1 tsp |
🛠️ Equipment Checklist:
-
🎛️ Candy Thermometer
-
🍽️ Stand Mixer
-
🍋 Lemon Juice (to degrease bowl/whisk)
-
🥄 Spatula
🍳 Let’s Make It!
Step-by-Step:
-
👩🔬 Prep the Mixer Bowl
Wipe all equipment with lemon juice to remove grease. No yolks allowed! -
💥 Cook the Sugar
In a saucepan:
Add water, sugar, corn syrup → Stir to combine.
Attach candy thermometer. Do NOT stir again. -
⏱️ Time it Right
When syrup hits 225°F (107°C) → Start whipping egg whites + cream of tartar to soft peaks (3–4 mins). -
🔥 Sugar Ready?
At 240°F (115°C), slowly drizzle the hot syrup into your soft peaks.
Aim the stream between the whisk & the bowl wall. 🌀 -
🥁 Whip it Good
Set mixer to medium-high and beat for 7–8 mins until thick, glossy, and marshmallowy. -
🌼 Add Flavor
Whip in vanilla extract and let cool. Use immediately or store!
📦 Storage Tips:
-
🧊 Freeze it — Airtight container for up to 3 months
-
🫙 Room Temp — Up to 2 weeks (rewhip before using!)
-
🔁 Fluff gone flat? Just rewhip by hand or mixer.
⚠️ Pro Tips:
⚗️ Be precise: Use a thermometer — no eyeballing!
💨 Sugar is lava: Pour syrup carefully — it's HOT.
🍋 No grease allowed: Even a tiny bit kills your meringue.
💡 Want a shortcut? Try 7-Minute Frosting (Swiss-style meringue).
🍫 Where to Use It:
-
🔥 S’mores Cake
-
🍪 Fluffernutter Cookie Cups
-
🍫 Hot Chocolate Cake
-
🍠 Sweet Potato Cake
-
🍯 PB S’mores Cookies
-
🍬 Rice Krispie Treats (use leftover fluff!)
📄 Printable Recipe Card
Marshmallow Fluff (Homemade)
🕒 Total Time: 30 min | 🍽️ Yields: ~6 cups | 🔥 Calories: 228 kcal (per serving)
Ingredients:
- 1/3 cup water
- 3/4 cup sugar
- 3/4 cup corn syrup
- 3 egg whites
- 1/2 tsp cream of tartar
- 1 tsp vanilla
Instructions:
1. Clean mixer tools with lemon juice.
2. Combine water, sugar, syrup in pot. Heat to 240°F (no stirring!).
3. When syrup reaches 225°F, start beating egg whites + tartar to soft peaks.
4. Slowly drizzle in syrup while beating on medium.
5. Whip on high 7–8 mins until thick.
6. Add vanilla, cool down. Done!
✅ Use it as frosting, filling, or a spoonable dessert.
🚫 Skip the store-bought version — this one actually holds up!