This post may contain affiliate links. Read our disclosure policy.
Tessa’s Recipe Rundown
Taste: Nostalgically sweet with just the right amount of vanilla. Better than store-bought!
Texture: Thick, glossy, and delightfully sticky.
Ease: I promise this is simpler than it seems. You will need an electric mixer with the whisk attachment.
Why you’ll love this recipe: A fun DIY spin on the store-bought classic.
If you grew up loving s’mores, flutternutters, or sneaking spoonfuls of marshmallow creme directly from the jar, this recipe is for you.
Made from whipped egg whites and a hot sugar syrup (similar to Italian meringue), it’s ready in just 20 minutes with a much cleaner taste than store-bought.
It stays good in the fridge for 3 weeks and is ideal for slathering on graham crackers, cupcakes, using as a sweet filling, or snacking on with a sprinkle of chocolate chips.
Recipe Ingredients
Egg whites: Use large egg whites. This recipe has not been tested with carton egg whites. Myself and a recipe tester achieved perfect whipping without room temperature eggs, but if you have difficulty, try bringing yours to room temperature first.
Cream of tartar: Stabilizes the egg whites so they hold structure when the hot syrup is added. Don’t skip this! You can find it near the spices at the grocery store.
Granulated sugar: Used in the syrup to create the classic sweetness and structure.
Light corn syrup: Prevents crystallization and keeps the texture smooth instead of grainy. You can use honey instead, if preferred, but the taste will be different.
Water: Helps dissolve the sugar evenly so the syrup cooks properly.
Fine sea salt: Balances the sweetness and enhances flavor. You can also use table salt.
Vanilla extract: Added at the end to preserve its flavor. Adding it earlier would dull it from the heat.
How to Make Homemade Marshmallow Fluff (Step by Step)
Beat the egg whites. In a clean, dry stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 2-3 minutes.
Cook the sugar syrup. Combine the sugar, corn syrup, water, and salt. Cook over medium-high heat until it reaches 245°F, about 6-8 minutes. Remove from the heat.
Stream in the syrup. Turn the mixer on low and slowly pour the hot syrup between the bowl and whisk.
Whip until fluffy. Increase speed to medium-high and beat for 6-7 minutes until a thick, glossy, and marshmallow-like texture forms. Add vanilla.
Use or store. Transfer to an airtight container and refrigerate for up to 3 weeks.
Tessa’s egg safety Tip
Homemade marshmallow fluff is safe to consume because the hot sugar syrup (245°F) is poured over the egg whites, therefore pasteurizing them. Store the fluff in the fridge to ensure food safety.
Sprinkle of Science
Beating egg whites increases their volume by incorporating and stabilizing added air bubbles. Here are some tips:
- It’s key to use fresh egg whites (not carton whites). The fresher the egg, the better it’ll whip.
- Don’t skip the cream of tartar! This stabilizes the whip.
- Start with a completely clean, grease-free and dry mixing bowl and whisk. Avoid ultra-high mixing speeds.
- Stop once your egg whites have reached a soft peak, meaning they come to a point that bends over slightly (see images).
Storage & Make ahead
Storage:
Store in an airtight container in the fridge for up to 3 weeks. The fluff will soften and lose some volume over time, but the flavor stays the same. If needed, gently stir before using. Rewhipping with a mixer will make it looser and creamier rather than improve the texture.
Honey substitution:
If using honey instead of corn syrup, store in an airtight container in the fridge for up to 2 weeks. It will thin slightly and develop air bubbles over time. If needed, gently stir before using.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
- 2 large egg whites, cold
- 1/4 teaspoon cream of tartar
- 1/4 cup + 2 tablespoons (75 grams) granulated sugar
- 1/2 cup (168 grams) light corn syrup*
- 1/4 cup (60 grams) water
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
Instructions
Beat the egg whites:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2–3 minutes.
Cook the syrup:
- Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers 245°F, about 6–8 minutes. Immediately remove from heat.
Add the syrup to the egg whites:
- Turn the mixer to low speed and slowly but continuously add the hot syrup, pouring it between the side of the bowl and the whisk.
Whip until fluffy:
- Increase speed to medium-high and beat until the mixture becomes very thick, glossy, and marshmallow-like, about 6–7 minutes longer. Add the vanilla extract and beat until combined.
- Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.
Notes
Frequently Asked Questions
Marshmallow fluff is made from whipped egg whites and a hot sugar syrup. The syrup stabilizes the egg whites, creating a thick, glossy, spreadable texture. It’s similar to an Italian meringue.
Corn syrup helps prevent crystallization and keeps the texture smooth. Honey works as a substitute, but the taste will be quite different.
Runny fluff usually means the syrup didn’t reach 245°F or the mixture wasn’t whipped long enough. Continue whipping, if often thickens as it cools.
You can, but it’s less reliable. Look for a thick syrup with slower bubbles, but a thermometer gives consistent results. You can use a candy thermometer or an instant-read digital thermometer, just be careful to avoid any bubbles or splashes.
Yes, but use a larger mixing bowl to allow enough volume for whipping. The syrup will take longer to reach temperature and the mixture will take longer to whip.
Freezing isn’t recommended. It can separate and lose its airy structure when thawed.
Photos by Joanie Simon.
More Recipes You’ll Love:
