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homemade marshmallow fluff in a glass container on a plate with a spoonful and a bowl of graham crackers in the background
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Homemade Marshmallow Fluff

Learn how to make homemade marshmallow fluff that’s perfectly sweet and stays good for three weeks! Ready in 20 minutes with simple ingredients.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 1/2 cups
Author Tessa Arias

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

*Honey works instead of corn syrup. Just note it will add a noticeable honey flavor, a more golden color, and slightly less shine. When made with honey, the fluff keeps best for up to 2 weeks.

Recipe Link

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