Get your peanut butter ready, folks. I'm going to tell you how to make homemade marshmallow fluff today. I recently had a few people ask where my fluff recipe is. I'm always saying use a jar of fluff in my recipes, but I decided to go homemade. That's right, toss that store-bought stuff aside. This homemade marshmallow fluff is so worth making!
I'm writing this post from my hotel while on vacation. What can I say? I'm one dedicated blogger always wanting to share recipes no matter where I am. I should probably mention that I'm one lucky lady to have a husband who supports my need to write posts late at night while on vacation. He understands that some things just can't be helped! Like.. my ability to write posts a week or two before they go up. I don't think I'll ever be that organized, if I'm honest.
I made this fluff recipe for probably the fourth time just before I headed on my vacation. After a few adjustments, I'm now incredibly pleased with it. I wanted it to be semi-thick and able to hold its shape for quite a few seconds before falling back into a flat puddle of marshmallow cream. If that's the kind of fluff you're looking for too, I've got you. Look no further!
How to Make Homemade Marshmallow Fluff
I have my marshmallow fluff sitting in the fridge at home just waiting for me. It will stay fresh for two weeks in an air tight container inside the fridge otherwise you need to use it up immediately.
Homemade Marshmallow Fluff
- 1 cup granulated sugar
- ¾ cup corn syrup or Golden Eagle syrup
- ¼ cup water
- 3 large egg whites room temperature
- ½ teaspoon cream of tartar
- 2 teaspoon vanilla extract
- In a medium saucepan, add in the sugar, syrup and water. Place over medium/high heat and stir to dissolve the sugar. Stop stirring once sugar is dissolved.
- Using a candy thermometer, bring the syrup up to 245 degrees. **You'll want to start whipping the egg whites right after the sugar is dissolved!
- In a stand mixer, add in the egg whites. Whip on medium speed until the eggs become foamy.
- Add in the cream of tartar and continue to whip until the egg whites form soft peaks.
- Slowly add the syrup that has come up to the 245 temperature while the stand mixer is still whipping. I would start with about 1 - 2 tablespoons of syrup and add a small stream of syrup to avoid cooking the egg whites.
- Once all of the syrup is incorporated into the egg whites, add in the vanilla. Whip for another 7 minutes until the bowl returns to room temperature and stiff peaks form.
- Use immediately or store in an air tight container and place into the fridge. It will last two weeks in the fridge.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I was sent 2 jars of Golden Eagle Syrup to use for a recipe contest. I was not compensated for this post!