Homemade marshmallow cream is easier to make than you might think and tastes so much better than the store-bought stuff! This vanilla-scented marshmallow fluff is perfect for spreading, swirling, or using as a topping on desserts.
You only need a few ingredients and it keeps beautifully for up to three weeks.
What’s our favorite way to use this marshmallow fluff recipe? We like to add a big dollop into a decadent mug of hot chocolate. By the way, our homemade marshmallow fondant tastes pretty good on hot chocolate as well.
Here is Why This Marshmallow Creme Recipe Works
Just 5 Ingredients: You probably have most of them on hand. No need for a last-minute grocery run or any fancy stuff.
Keeps for Weeks: Make it once, and you’ve got marshmallow fluff ready for all your snacking, dipping, and dessert-topping needs.
Whips Up Light and Fluffy: This marshmallow cream is thick and creamy but it won’t weigh down your desserts.
No Special Equipment Needed (But a Stand Mixer Helps): Sure, a hand mixer takes a bit longer, but it’ll still get the job done, giving you that light-as-a-cloud texture.
The Ingredients
- Pantry: Sugar, corn syrup, salt, vanilla
- Fridge: Egg whites
Marshmallow Fluff Variations
Chocolate Swirl Marshmallow Fluff: Fold in ¼ cup of melted, cooled chocolate at the end for a marbled chocolate effect.
Peppermint Marshmallow Creme: Add ½ teaspoon of peppermint extract instead of vanilla Perfect for hot chocolate or as a cookie filling.
Coconut Marshmallow Fluff: Replace the vanilla with ½ teaspoon of coconut extract and fold in ¼ cup of finely shredded coconut.
Tips for Success
- Make sure your mixing bowl and whisk are completely clean and free of any grease before starting the recipe.
- Room temperature egg whites will whip up faster and give you a more stable marshmallow fluff, so let them sit out for a few minutes before starting.
- When adding the hot syrup, pour it in a slow, steady stream between the whisk and the side of the bowl. This prevents splattering and ensures it blends evenly into the egg whites.
- Hot syrup can cause serious burns, so be cautious when handling it. Setting up your mixer close to the stovetop can save you from carrying the molten sugar across the kitchen.
- If you don’t have a candy thermometer, use the cold water test: drop a bit of syrup into cold water. It should form a firm, pliable ball when ready.
Storage
Fridge: Transfer the homemade marshmallow creme to an airtight container and keep it in the fridge for up to three weeks. It might lose a little volume over time, but you can re-whip it to bring back that light, fluffy texture.
Freezer: Spoon the fluff into a freezer-safe container, leaving a little room at the top as it may expand slightly. Freeze for up to three months. When you’re ready to use it, let it thaw in the fridge overnight then give it a quick re-whip with a mixer.
Marshmallow Fluff: Perfect for Topping, Dipping, and Snacking
Whip up this marshmallow creme once, and you’ll never look at the store-bought stuff the same way. This fluff is next-level: creamy, airy, and perfect for slathering on graham crackers, dolloping into hot chocolate, or, let’s be real, eating straight from the jar (we all do it).
More Recipes You Will Love
- Our lemon meringue cake is frosted with an Italian meringue that is made very similar to this marshmallow fluff recipe but it does not have any corn syrup.
- This flourless chocolate cake goes well with our marshmallow fluff. Heck, sprinkle on some graham cracker crumbs for a spin on a s’mores flavored delight.
- Use this marshmallow fluff as a filling for our gluten-free chocolate cake recipe. It makes a delicious birthday cake.
Homemade Marshmallow Creme
Ingredients
- 4 large egg whites room temperature
- ¾ cup plus 3 tablespoons sugar
- ⅓ cup water
- ½ cup corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Place the egg whites in a bowl of a stand mixer and let it sit for a few minutes while you prepare the sugar syrup.
- Set a candy thermometer in a saucepan. Heat 3/4 cup of sugar, the water, corn syrup and salt over medium heat. Stir until the sugar dissolves.
- When the syrup reaches between 210°F to 220°F, begin whipping the egg whites on medium-low speed.
- . When the egg whites start to get foamy, sprinkle in the remaining 3 tablespoons of sugar and continue whipping until you see soft peaks.
- When the syrup reaches between 245°F to 250°F increase the mixer to medium-high and slowly drizzle the syrup into the whites while they are whipping (pour the syrup into the space between the whisk and the bowl so the syrup doesn’t fling onto the sides of the bowl).
- Add the vanilla extract and continue to beat for 2 to 3 minutes.
- When the marshmallow fluff cools to room temperature, store it in an airtight container for 2 to 3 weeks.
Notes
- Make sure the mixer and whisk do not have any trace of grease or the egg whites will not whip.
- Use caution when you cook the sugar syrup. The syrup gets extremely hot and can cause severe burns if it gets on you.
- If you place the stand mixer close to your cooktop you will not have to carry the molten hot sugar syrup across the kitchen.
- 245°F to 250°F is the firm ball stage. If you do not have a candy thermometer then you can do a cold water test. When you drop a bit of syrup into cold water it should hold its shape in a ball but still be pliable and soft if you squish it.
- Make sure you do not pour the hot syrup over the whisk blade or the whisk will fling the syrup onto the sides of the bowl.
- You can make the marshmallow fluff with a hand mixer if you do not have a stand mixer but you will need to beat the mixture a little longer.
- The marshmallow fluff will become a bit deflated when you store it for a few days. You can re-beat it if it gets too flat
angiesrecipes
Sunday 15th of December 2019
So fluffy and perfect!
Dahn Boquist
Sunday 15th of December 2019
Thanks Angie, I love toasting it with a kitchen torch :)