Homemade Marshmallow Fluff
Whip up a batch of irresistibly smooth and creamy Homemade Marshmallow Fluff with this easy recipe that delivers all the fluffy, gooey goodness you love—perfect for spreading, dipping, or baking! Made with simple ingredients like egg whites, light corn syrup, and vanilla extract, this recipe pairs a touch of science with a whole lot of sweetness. The key to its delectable texture lies in achieving the soft-ball stage with your sugar syrup and whipping it into soft peaks for the ultimate velvety finish. Whether you're layering it into desserts, swirling it into hot cocoa, or enjoying it solo by the spoonful, this 20-minute DIY marshmallow fluff is a fresh, preservative-free alternative to the store-bought version. Plus, it stores beautifully for up to two weeks, making it an indulgent kitchen staple anytime you crave that marshmallow magic.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 160 grams Light corn syrup
- 80 milliliters Water
- 3 pieces Large egg whites
- 0.25 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the granulated sugar, light corn syrup, and water.
Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
Once dissolved, increase the heat to medium-high and attach a candy thermometer to the side of the pan.
Let the mixture boil without stirring until it reaches 240°F (115°C), also known as the soft-ball stage. This will take about 4-5 minutes.
While the syrup is heating, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
Whip the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
Once the sugar syrup reaches 240°F, carefully and slowly pour it in a thin, steady stream down the side of the mixing bowl while the mixer is running on low speed.
Once all the syrup is added, increase the mixer speed to high and whip the mixture until it becomes thick, glossy, and has cooled to room temperature. This will take about 5-7 minutes.
Add the vanilla extract and salt, and whip briefly to combine.
Transfer the marshmallow fluff to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 319.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
