Easy Homemade Marshmallow Fluff
This homemade marshmallow fluff 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 stovetop, pot, and a candy thermometer. But I came across a homemade marshmallow fluff 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 fluff is, you can even make other flavors too. Also, you can make a bunch and gift them!
Ingredients
- Egg whites
- Light corn syrup
- Powdered sugar
- Vanilla extract
I use a pasteurized egg white for this recipe since the egg is not cooked.
How to Make Marshmallow Fluff
Place the egg white and corn syrup in a large bowl. The easiest way to whip them is with a stand mixer fitted with a whisk attachment, but you can use a large bowl and hand mixer, too.
Beat them at high speed until the mixture doubles in size and barely holds soft peaks. This will take about five to seven minutes.
Add the sugar and vanilla and beat at low speed until well combined.
Store the marshmallow fluff in an airtight container in the refrigerator.
Recipe Tips
For best results, use a room temperature egg white. It will whip up better.
Marshmallow fluff will keep in the refrigerator for up to two weeks.
More Recipes to Try
- Chocolate Syrup
- Hot Chocolate Cookies
- Andes Mint Fudge
- Ice Cream Cupcakes
- 4 Ingredient Birthday Cake
- 2 Ingredient Peanut Butter Fudge
- Maple Bacon Rice Krispies Treats
Homemade Marshmallow Fluff
Ingredients
- 1 large pasteurized egg white , at room temperature (see note)
- 3/4 cup light corn syrup
- 3/4 cup powdered sugar
- 1 tsp vanilla
Instructions
- 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.
Notes
- 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.Â
- Recipe slightly adapted from All Recipes
Hi. Can I not refrigerate it? I dont want it to loose it’s stiffness. Thanks in advance. 🙂
It definitely needs to be kept refrigerated because of the egg whites.
Hey- I know this is old but I’m confused. Marshmellow fluff at Walmart is under $2 for a jar. Something around $1.25? That is pretty cheap? Is it more expensive where you are?
I usually buy mine from my local Vons (Safeway in some other areas) and it is usually around $3.99 for a small jar.
Oh, gothca. Your recipe is WAY cleaner than the stuff at stores. I bought marshmellow fluff to use as a filling for an event I baked for. When I listed all the ingredients out, I was pretty dissatisfied because the lengthy list of ingredients was low-quality and overwhelming.. I love that the recipe you shared is just a few common ingredients and clean as much as a sweet treat can be 🙂
I like that it’s cleaner too!
Thanks for the recipe. Some recipes call for a jar of fluff. How much (OZwise) does this recipe make? have a great day!
I’m sorry I didn’t measure it out when I made it. If I recall, I filled between 2-3 small (8oz) mason jars.
Yes, it’s ridiculous how much those little jars cost! Thank you for this recipe! Won’t putting any unused portion in the refrigerator make the marshmallow fluff harden and stiffen up? Thank you in advance for such an easy and amazing recipe!!!
No, actually if anything, after putting it in the fridge, it lost some of it’s stiffness, so it was slightly more runny, but still very good. Yeah those little jars are so expensive. this is much easier!
Hi, sounds great. Â Can I use liquid egg whites that come in a carton.? Â Little confused by what to use for pasteurized egg white.. Â Thanks
I don’t think liquid egg whites will whip up correctly. My supermarkets carry pasteurized eggs by a brand called Davidson. You can use regular, fresh eggs, as long as you okay with the recipe having raw egg whites.