My homemade Marshmallow Fluff is light, creamy and irresistible. Made without corn syrup the flavor and texture of my homemade marshmallow fluff recipe is perfect for desserts, cupcakes or hot chocolate.
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Making your own marshmallow fluff (aka marshmallow creme) from scratch isn’t something that most people think about making at home but it’s a lot easier than you think. A sugar syrup made from granulated sugar and honey gets mixed in with whipped egg whites resulting in the fluffiest marshmallow creme.
Aside from the beloved fluffernutter sandwich(peanut butter and marshmollow creme, a lunchbox staple for my growing up in New York and Pennsylvania) there are a number of delicious ways to use this homemade marshmallow creme. Use it in place of homemade marshmallows in desserts, use as a frosting for cupcakes, put a dollop in your hot chocolate or use as a topping for a delectable sweet potato casserole. I also used this delicious recipe to top my delectable Fudgy Smores Bars and also in my Gooey Marshmallow Brownies!
Ingredients for Homemade Marshamallow Fluff
- granulated sugar
- mild flavored honey (like clover or orange blossom)
- water
- egg whites
- cream of tartar
- vanilla extract
- kosher salt
Cooking Tips
- A candy thermometer is essential for ensuring the sugar syrup comes up to the approriate temperature
- If you don’t have a stand mixer you can also use a hand mixer, just use caution as you pour in the sugar/honey syrup
- I recommend using silicon spoons/spatulas when working with this marshmallow creme as it can be quite stick
Aside from the beloved fluffernutter sandwich there are a number of delicious ways to use this homemade marshmallow cream. Use it in desserts like marshmallow brownies, put a dollop in your hot chocolate or use as a topping for a delectable sweet potato casserole.
How to Make Homemade Marshmallow Fluff
Making marshmallow fluff from scratch is a lot easier if you have the right equipment and for this recipe you’ll need a candy thermometer, medium saucepan, a stand mixer or hand mixer and a silicon spatula. Place sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.
Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites to the bowl of your stand mixer (or a large bowl if using a hand mixer) along with the cream of tartar. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.Increase the heat to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute. Use immediately as desired or transfer to an airtight container and store up to a week.
If you like this Homemade Marshmallow Fluff be sure to take a look at some of my other recipes!
If you make this Homemade Marshmallow Fluff please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Homemade Marshmallow Fluff
Equipment
- 1 medium saucepan
- 1 candy thermometer
- 1 standmixer or handmixer
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup mild flavored honey
- 1/3 cup water
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Place sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.
- Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites to the bowl of your stand mixer (or a large bowl if using a hand mixer) along with the cream of tartar. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
- Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.
- Increase the heat to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute.
- Use immediately as desired or transfer to an airtight container and store up to a week.
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Amy says
This was so good, much better than the jar! Used it for smore cupcakes