How to Make Marshmallow Fluff

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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Clear glass bowl full of Marshmallow Fluff

Wondering how to make marshmallow fluff? Marshmallow fluff is a staple of so many recipes or great for just a peanut butter and fluff sandwich. Surising, it is very quick and easy to make at home.

Clear glass bowl full of Marshmallow Fluff

How to make marshmallow fluff is surprisingly easy to make and store. It only takes a few ingredients and tools.

Need more quick and easy desserts? Find them here.


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Who invented marshmallow fluff? The answer is here.

  • Quick: Really quick to make and no fillers!
  • Easy Ingredients: All ingredients you have on hand.
  • Family Friendly: Why? Who doesn’t love fluff!
  • Adaptable: Can make so many recipes with this simple sweet.
Soon mixing a clear glass bowl full of Marshmallow Fluff.

What You Need to Make Marshmallow Cream

Ingredients

  • sugar
  • corn syrup
  • eggs
  • cream of tartar
  • vanilla extract (optional)
Glass bowls filled with ingredients for Marshmallow Fluff.

Equipment

How to Make Marshmallow Fluff – Step by Step

Ingredients add to a pot and then cooked and fluff created.
  • Mixer: First, place egg whites and cream of tartar in the bowl of a stand mixer.
  • Sugar Mixture: Meanwhile, in a heavy bottom sauce pan, add water, sugar, and corn syrup. Stir to combine and let the sugar dissolve over low heat.
  • Simmer: Second simmer this mix about 8-10 min until it reaches 240oF (120oC) “soft ball stage” on a candy thermometer. Remove your sugar mix from the heat once you reach the correct temperature.
  • Whip: Turn your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
  • Syrup: Reduce speed to medium/low and very slowly pour the sugar syrup into the whites in a thin, steady stream
  • Mix: Once all of the syrup is in, increase mixer to medium/high and continue whipping. The egg whites will deflate and then they will thicken and puff up.
  • Glossy: Finally, continue to whip for 6-8 minutes, or until the mixture is thick and glossy. Lastly, add in vanilla and whip until the fluff has cooled.

Common Questions About How to Make Marshmallow Fluff

HOW DO I STORE FLUFF?

Store in an airtight container or use immediately.

IS MARSHMALLOW FLUFF THE SAME AS MELTED MARSHMALLOWS?

No not really, marshmallows do not contain egg whites, as marshmallow fluff does. Therefore, the consistency will not be as creamy and smooth.

WHAT CAN I EAT WITH MARSHMALLOW FLUFF?

> Place in the middle of two Red Velvet Cookies
>Frost this Homemade Chocolate Cake
>Fudge
> Sweet Potatoes
> Hot Chocolate Topper
>Rice Krispie Treats
> Fluffernutter Sandwich

RECIPE BE FROZEN?

Indeed, Marshmallow can be frozen. It is great to cool hot chocolate right from the freezer.

CAN THIS RECIPE BE MADE AHEAD OF TIME?

Of course, make it and keep it on hand when you need it, place in an airtight container.

WHY IS MY MARSHMALLOW FLUFF RUNNY?

Fluff can be runny  if it’s not mixed long enough. Hence, make sure you beat it long enough.

Spon in a bowl of Marshmallow Fluff.

Expert Tips for How to Make Marshmallow Fluff

  • Can be Doubled: A great recipe to have on hand.  Simply increase the ingredients proportionately.
  • Grease Free: Ensure mixer bowl and whisk are completely grease free, you can wipe the inside out with a bit of vinegar or lemon juice to make sure it’s super clean.
  • Egg Hint: Don’t leave the eggs out to rise to room temperature. Place the three eggs in some warm water for five mins and then separate the whites from the yolks. 
  • Variation tip: Replace corn syrup with honey.

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Clear glass bowl full of Marshmallow Fluff

Marshmallow Fluff

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1/3 cup water 3oz water
  • 3/4 cup granulated sugar
  • 3/4 cup corn syrup
  • 3 egg whites 3.5 oz at room temperature
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract (optional)

Instructions

  • Ensure mixer bowl and whisk are completely grease free, you can wipe the inside out with a bit of vinegar or lemon juice to make sure it’s super clean.
  • Place egg whites and cream of tartar in the bowl of a stand mixer.
  • In a heavy bottom sauce pan, add water, sugar, and corn syrup.
  • Stir to combine and let the sugar dissolve over low heat.
  • Do not let this mix simmer until the sugar has dissolved fully.
  • Insert a candy thermometer into the pot and raise the temperature to medium. Do not stir from this point on as crystals will form.
  • Simmer this mix about 8-10 min until it reaches 240oF (120oC) “softball stage” on a candy thermometer.
  • *helpful tip. The fast popping bubbles will become slow popping bubbles
  • Remove your sugar mix from the heat once you reach the correct temperature.
  • Turn your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
  • Reduce speed to medium/low and very slowly pour the sugar syrup into the whites in a thin, steady stream
  • if your sugar mix has cooled off and begin to firm up pop it back on the heat to make it liquid again
  • Once all of the syrup is in, increase mixer to medium/high and continue whipping. The egg whites will deflate and then they will thicken and puff up.
  • Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
  • Add in vanilla and whip until the fluff has cooled.

Expert Tips

 
  • Can be Doubled: A great recipe to have on hand.  Simply increase the ingredients proportionately.
  • Grease Free: Ensure mixer bowl and whisk are completely grease free, you can wipe the inside out with a bit of vinegar or lemon juice to make sure it’s super clean.
  • Egg Hint: Don’t leave the eggs out to rise to room temperature. Place the three eggs in some warm water for five mins and then separate the whites from the yolks. 
  • Variation tip: Replace corn syrup with honey.

Estimated Nutritional Information

Calories: 1366kcal | Carbohydrates: 348g | Protein: 10g | Fat: 1g | Sodium: 315mg | Potassium: 406mg | Sugar: 347g | Calcium: 44mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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