If you’ve ever bought a jar of marshmallow creme at the grocery store, you know how sweet and fluffy it is. But making your own marshmallow fluff at home? That’s the best! Fresher taste, no extra preservatives, and a fun project for any marshmallow lover!
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Table of Contents
This homemade marshmallow creme (also called fluff or marshmallow spread) is made with just a handful of ingredients—sugar, large egg whites, and vanilla. The whole process is similar to making an Italian meringue: you’ll beat egg whites to soft peaks, then pour in hot sugar syrup cooked to the soft-ball stage (240°F) until the mixture is glossy and holds stiff peaks.
Use it as a sweet topping for an ice cream sundae (try my recipe for the Best Homemade French Vanilla Bean Ice Cream), as the filling in Homemade Oatmeal Cream Pies, swirled into homemade fudge, or spread on white sourdough bread with peanut butter for the nostalgic fluffernutter sandwich. If you love my Homemade Marshmallows, this is the next recipe you’ll want to try.
Ingredients You’ll Need
- ¾ cup granulated sugar
- ½ cup light corn syrup
- ⅓ cup water
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
STEP 1: In a small saucepan on the stove top, combine water, sugar, and corn syrup. Stir the sides of the pan until the sugar dissolves, brushing down crystals with a damp brush if needed. Heat over medium-high heat until the mixture reaches 240°F (soft-ball stage) on a candy thermometer or instant-read thermometer.
STEP 2: Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Scrape down the sides of the bowl as needed.
STEP 3: With the mixer running on low mixer speed, slowly stream the hot syrup down the side of the bowl (avoid the whisk). Once all the syrup is added, increase to medium-high speed and beat until thick, glossy, and fluffy—about 7–8 minutes—until the mixture holds glossy peaks or stiff peaks.
STEP 4: Beat in the vanilla extract just until combined.
STEP 5: Transfer the finished homemade marshmallow cream to an airtight container.
Tips for the Best Results
- A candy thermometer is the easiest tool, but an instant-read thermometer works too.
- Pour syrup slowly along the side of the bowl so it doesn’t scramble the egg whites.
- For your first time, keep the mixer on medium-high speed once all syrup is added for stability.
- Don’t overwhip—once you see glossy peaks, you’re done.
- Use a hand mixer or handheld mixer only if you’re confident—it’s easier with a stand mixer.
- Store in an airtight container at room temperature for up to 2 weeks.
Ways to Use Homemade Marshmallow Cream
- Make fluffernutter sandwiches or fluffernutter cookies.
- Fill Oatmeal Cream Pie Cookies with this marshmallow paste instead of buttercream.
- Top cupcakes, brownies, or s’mores cupcakes.
- Layer into a fantasy fudge recipe (it’s a classic!)
- Toast with a kitchen torch for a roasted marshmallow flavor.
- Mix into hot chocolate or fold into rice krispie treats.
Frequently Asked Questions
Is marshmallow cream the same as store-bought fluff?
Yes—store-bought marshmallow fluff is just the jarred version. The homemade version has the same texture, but fresher flavor.
Can I make it without corn syrup?
Yes, but honey or maple syrup creates a different recipe with a stronger flavor.
Can I use egg yolks instead of whites?
No, only whites whip to soft peaks and stabilize the syrup. Yolks won’t work here.
How long does homemade fluff last?
Stored in an airtight container, it lasts about 2 weeks at room temperature.
What’s the difference between marshmallow cream and homemade marshmallows?
Cream stays soft and spreadable, while homemade marshmallows set with gelatin into cubes you can toast or dip in chocolate.
Final Thoughts
This homemade marshmallow fluff recipe is one of those sweet treats that’s easier than it looks. With just a few simple ingredients and a candy thermometer, you can whip up a fresh batch in under 20 minutes.
Whether you use it for Homemade Oatmeal Cream Pies, spread it on a peanut butter sandwich, or swirl it into hot chocolate, this is a recipe every marshmallow lover should try at least once. And the next time you crave some, you can skip the store-bought version and make your own marshmallow fluff at home.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
How to Make Marshmallow Cream (Homemade Marshmallow Fluff)
Ingredients
- ¾ cup granulated sugar
- ½ cup light corn syrup
- ⅓ cup water
- 2 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan on the stove top, combine water, sugar, and corn syrup. Stir the sides of the pan until the sugar dissolves, brushing down crystals with a damp brush if needed. Heat over medium-high heat until the mixture reaches 240°F (soft-ball stage) on a candy thermometer or instant-read thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Scrape down the sides of the bowl as needed.
- With mixer running on low mixer speed, slowly stream the hot syrup down the side of the bowl (avoid the whisk). Once all the syrup is added, increase to medium-high speed and beat until thick, glossy, and fluffy—about 7–8 minutes—until the mixture holds glossy peaks or stiff peaks.
- Beat in the vanilla extract just until combined.
- Transfer the finished homemade marshmallow cream to an airtight container.
Notes
-
- A candy thermometer is the easiest tool, but an instant-read thermometer works too.
-
- Pour the syrup slowly along the side of the bowl so it doesn’t scramble the egg whites.
-
- For your first time, keep the mixer on medium-high speed once all the syrup is added for stability.
-
- Don’t overwhip—once you see glossy peaks, you’re done.
-
- Use a hand mixer or handheld mixer only if you’re confident—it’s easier with a stand mixer.
-
- Store in an airtight container at room temperature for up to 2 weeks.
