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These are my go-to marshmallow fluff recipes, and once you make your own, you’ll wonder why you ever bought the jar. One version uses just marshmallows and corn syrup and is done in 5 minutes flat. The other skips the corn syrup entirely and comes together with a stand mixer and a little patience. Both whip up fluffy, both work beautifully in fudge or fluffernutter cookies, and both taste better than anything from a shelf.
Check out the over 25 recipes for a jar of Marshmallow Creme!
But, how do you make marshmallow cream?
It sounds fussy. It’s not. And yes, the recipe below works for vegan kitchens too, if you swap the gelatin for agar agar.
Not only is marshmallow fluff delicious and sweet, it’s great for things like fluffernutter cookies or a quick way to make rice krispies bars or fudge. And when you need it ASAP, but the stores are closed or you just don’t feel like making the run, there’s a quick and easy way to make it yourself.
A few things that trip people up
- Getting the syrup to the right stage. You’re aiming for soft ball stage, 235-240°F. A candy thermometer takes the guesswork out completely, but if you don’t have one: drop a bit of the hot syrup into a glass of cold water. If it forms a soft, squishable ball, you’re there. Too runny and your fluff won’t set. Too far past it and you’ll get something closer to taffy.
- Don’t stop beating too soon. The no-corn-syrup version needs a full 10 minutes or so in the mixer. You’ll see it change right in front of you: it goes from a thin, cloudy syrup to something thick, glossy, and noticeably lighter in color. It should hold a soft peak when you lift the whisk. If it’s runny, keep going. It’ll get there.
- Substituting ingredients. Honey or maple syrup work in place of each other but swapping something like the sugar for a sugar substitute changes the whole texture, so I wouldn’t recommend it without testing a small batch first.
Storage:
Airtight container pressed down snug so there’s not a lot of air trapped in there, and it’ll hold in the fridge for about a week. If it firms up more than you’d like, a few seconds in the microwave loosens it right back up.
Equipment You’ll Want on Hand:
- A candy thermometer makes the syrup stage foolproof, especially the first time you maek this. I recoomend a clip-on style on that hooks right onto the side of the pot.
- A stand mixer is really the difference-maker for the no-corn-syrup version. You can do it with a hand mixer, but your arm will know it by minute 8. My stand mixer is a basic KitchenAid, and it’s been going for years.
Once you’ve made homemade marshmallow fluff once, it’s one of those recipes that stops feeling like a project and starts feeling like a five-minute fix. Keep a bag of mini marshmallows on hand and you’re never more than a few minutes from fresh fluff again.
Mini marshmallows will be the easiest for you to use because you are going to be melting them in a double broiler and they’ll melt the fastest.
Marshmallow Fluff (No Corn Syrup, Stand Mixer Method)
Ingredients
Equipment
Method
- Stir together the gelatin and the cool water in a large bowl. Set aside.
- Combine the sugar, water, maple syrup (or honey), and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until the mixture reaches soft ball stage (235-240°F).
- With the mixer on low, slowly pour the hot syrup into the gelatin and water mixture.
- Once combined, increase the mixer speed to high.
- Beat until the mixture is thick, glossy, and lukewarm to the touch, about 10 minutes depending on your mixer.
Nutrition
Video
Notes
No candy thermometer? Drop a bit of the hot syrup into a glass of cold water. If it forms a soft, squishable ball, you’ve hit soft ball stage. Store finished fluff in an airtight container in the fridge for up to a week; a few seconds in the microwave loosens it back up if it firms up.
Tried this recipe?
Let us know how it was!
Marshmallow Fluff (5-Minute Corn Syrup Method)
Ingredients
Equipment
Method
- Warm the marshmallows in a double boiler, stirring constantly to prevent burning.
- Once the marshmallows are mostly melted, add the corn syrup and continue stirring.
- Once fully melted and smooth, remove from heat.
- Use immediately, or store and use within a few days.
I’ve never tried using agave syrup for fluff but have heard that it works just as well as corn syrup but may not have as long of a shelf life. And yes to mini’s!! Let me know if you try the agave and how it works out.
Hello,
Can you make the first recipe using mini marshmellows and agave syrup?