Wondering how to make marshmallow fluff at home? This recipe is easy, naturally sweet, and so much better than store bought!
Easy Homemade Marshmallow Fluff Recipe
Marshmallow Fluff is a beloved sticky-sweet marshmallow sauce. It’s delicious, but unfortunately, it’s made with corn syrup and a few other questionable ingredients.
The good news is, we’ve cracked the code on making your own marshmallow fluff with a few simple ingredients.
Now, learning how to make marshmallow fluff might seem intimidating, but as long as you have a thermometer, an electric mixer, and a few simple ingredients, it really is that easy!
You can have this homemade marshmallow fluff ready in 20 minutes, and it’s so much better than any store-bought version. Plus, it’s naturally sweetened using a combination of honey and maple syrup!
materials needed
- protein: Whipped egg whites are needed to give the marshmallows their fluffy structure.
- water: Adding a little water to the sweeteners will help them boil without burning.
- Sweetener: I use a combination of honey and maple syrup to sweeten the marshmallow fluff.
- Cream of tartar: Helps stabilize egg whites.
- sea salt: Reduce sweetness.
- Vanilla extract: Adds depth of flavor and a little extra sweetness.
How to Make Marshmallow Fluff
This marshmallow fluff recipe is really easy! It only takes 20 minutes to get started!
- Mix sweetener and water: Combine water, honey, and maple syrup in a saucepan. Place on the stove, reduce the heat to medium, and let the mixture cook undisturbed until it reaches 240ºF.
- Whipped egg whites: In a clean bowl, beat egg whites until foamy. Add cream of tartar and salt, then beat until soft peaks.
- Combine and whip: Remove sugar mixture from heat and slowly pour into egg whites, whisking constantly on medium speed. Once the sugar mixture is all added, increase speed and beat until the mixture is thick and glossy. Add the herbs and stir for another minute before serving or storing.
Is melted marshmallow the same as marshmallow fluff?
Not quite. Marshmallows contain gelatin, which helps them hold their shape. The marshmallow fluff is always “fluffy” and doesn’t contain any gelatin; just egg whites and cream of tartar to help stabilize it!
Tips and Precautions
- Use clean tools. Both the mixing bowl and the whisk attachment need to be spotless before whisking eggs. Any little residue can mess up the texture.
- Use room temperature egg whites. Room temperature egg whites are easier to whip into stiff peaks.
- Whisk the eggs. They need to be whipped to stiff peaks to stabilize the fluff.
- use a cauldron A mixture of maple syrup and honey. We need enough space to keep the mixture from boiling.
- Do not stir or move the pot While the sugar is cooking. You run the risk of it splattering over the sides of the pan and crystallizing.
- Use a thermometer. This is the easiest way to know when your sweetener mix is done. It should be 240ºF.
service suggestion
- Serve as a topping. use it as a topping S’mores pie Or spread it on cakes or cupcakes in place of frosting.i like gluten free Hostess Cupcakes.
- Served with ice cream. Use it as a topping for your favorite ice cream or nice cream.
- in morels. Layer it with your favorite chocolate over graham crackers to keep it classic.
- On a sandwich. Just spread it on your favorite bread, smear it with peanut butter, and make a fluffy sandwich!
- At the dessert bar. screw in brownie Or use it in a classic rice cracker snack recipe.
how to store
This homemade marshmallow fluff is best enjoyed within 3 days, but keeps at room temperature in an airtight container for up to 1 week. It should not be stored in the refrigerator.
After a few days of storage, the mixture may start to “ooze.” If this happens, don’t worry. You can re-whip it right before serving so it’s still shiny and chunky.
More How-To Recipes You’ll Love
- 3 protein 90 grams
- 1/3 cup water
- 3/4 cup Honey
- 3/4 cup Maple sugar
- ¼ teaspoon Cream of tartar
- pinch fine sea salt
- 1 teaspoon vanilla extract
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In the clean mixing bowl of an electric mixer with the whisk attachment, whisk in the egg whites.
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In a large saucepan add water, honey, and maple syrup in order, being careful not to let any of the mixture get to the side of the pot. Reduce heat to medium and let sugar mixture cook undisturbed.
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When the syrup reaches about 225°F, begin beating the egg whites on medium-high speed. Once they start to bubble, add the cream of tartar and salt. Whip until soft peaks.
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When the syrup reaches 240°F, remove from the heat, turn the mixer to medium and very slowly and carefully pour the syrup into the egg whites in a thin, steady stream. The goal is to get the syrup between the bowl and the whisk attachment so you don’t spray the hot mixture all over the place.
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After all syrup has been added, increase speed and continue beating for 8 minutes, or until mixture is thick and glossy.
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Add vanilla extract and beat for another minute.
- Read through the entire article for more tips.
- The bowl and whisk attachment must be kept clean as if there is any grease in it it will prevent the egg whites from beating properly.
- You can monitor the temperature with a candy thermometer attached to the pan, or use an instant-read thermometer.
- Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling near the sides of the pot, reduce the heat. It will take longer to get to the right temperature, but it will eventually.
- Troubleshooting: If your mixture doesn’t thicken and become glossy, the syrup may not be at the right temperature, or you didn’t whip the egg whites long enough. So if it doesn’t seem right, try whipping longer and see if that helps.
