This homemade marshmallow fluff/creme is made without the use of a candy thermometer or stove. It’s super easy and cheaper than buying it at the store.
A few years ago, I discovered marshmallow fluff. I don’t know why it took me so long to try it, but I really love it. It’s like the melted, gooey inside of a roasted marshmallow, but easily accessible as a spread. The thing is, marshmallow fluff is kind of expensive. I was using a bunch of marshmallow fluff recently while recipe testing and I just couldn’t bear spending so much money on the tiny little jars. So I decided to make my own.
Most versions require a stove top and a candy thermometer. But I came across a recipe that can be made in the stand mixer and it came out beautifully. The marshmallow fluff came out white as snow, whipped up to beautiful peaks, and was fluffy and creamy. The great thing about homemade is, you can even make other flavors too. Also, you can make a bunch and gift them!
You might like my homemade salted caramel sauce, too!
Homemade Marshmallow Fluff
- 1 large pasteurized egg white at room temperature (see note)
- 3/4 cup light corn syrup
- 3/4 cup powdered sugar
- 1 tsp vanilla
- Add egg white, corn syrup to stand mixer and beat on high speed until double in volume (about 5-7 minutes).
- Add in sugar and vanilla and beat on low until all sugar is incorporated. Place any unused marshmallow fluff into jars and keep refrigerated. Consume within a few weeks.
- I like to use pasteurized eggs whenever a recipe will leave the egg uncooked but if you are okay with consuming raw eggs you can use the egg white of a regular, fresh egg.
- Recipe slightly adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.