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Homemade Marshmallow Fluff

Homemade Marshmallow Fluff

This homemade Marshmallow Fluff is incredibly light, fluffy, and silky smooth—and it’s made with just 5 simple ingredients. Ready in under 30 minutes, this classic American treat is perfect for frosting cakes, filling sandwiches, swirling into brownies, or enjoying straight from the spoon. Once you try it homemade, you’ll never go back to store-bought.

Ingredients

Scale
  • ⅓ cup water

  • ¾ cup granulated sugar

  • ¾ cup light corn syrup

  • 3 large egg whites, room temperature

  • ½ teaspoon cream of tartar

  • 1 teaspoon vanilla extract

Instructions

  • In a medium heavy-bottom saucepan fitted with a candy thermometer, combine the water, sugar, and light corn syrup.

  • Place the saucepan over medium-high heat. Do not stir. Allow the mixture to bubble and cook until it reaches 240°F (soft-ball stage).

  • While the syrup cooks, add the egg whites and cream of tartar to the bowl of a stand mixer (or a large bowl if using a hand mixer).

  • Whip the egg whites on medium speed until soft peaks form, about 3–4 minutes.

  • Once the syrup reaches 240°F, remove it from heat.

  • With the mixer running on medium speed, very slowly pour the hot syrup into the egg whites in a steady stream.

  • After all the syrup is added, increase the speed to medium-high. The mixture may deflate briefly, then thicken.

  • Continue whipping for 7–8 minutes, until the fluff is thick, glossy, and holds stiff peaks.

  • Add the vanilla extract and mix until fully incorporated.

  • Allow the marshmallow fluff to cool completely before using.

Notes

    • Clean equipment is essential: Make sure bowls and whisks are completely grease-free.

    • Pour syrup slowly: This prevents scrambling the egg whites.

    • Use a thermometer: Accurate temperature ensures proper texture.

    • Room-temperature egg whites whip better: Let them sit out for 20–30 minutes before starting.

    • Patience pays off: Keep whipping until the mixture is thick and glossy.