These are my go-to recipes for marshmallow fluff. One uses just marshmallows and corn syrup and is ready in all of 5 minutes. The other has no corn syrup and no eggs and requires a bit more time. Both work fantastic for fudge, are the fluffy consistency characteristic of fluff, and taste amazing! Don’t buy the jarred version again.

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Check out the over 25 recipes for a jar of Marshmallow Creme!

But, how do you make marshmallow cream?

It sounds hard and complicated, doesn’t it? It’s totally not! Best of all, even if you are vegan, you will find the recipe below can work for you.

homemade marshmallow fluff recipe in between to peanut butter cookies

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.

Making homemade marshmallow fluff can hit a snag or two. Here are some spots where folks often get stuck:

Temperature Precision: Nailing the sugar syrup’s temperature is key. When cooking the syrup, you’re aiming to hit what’s called the soft ball stage, which typically ranges between 235°F to 240°F (113°C to 116°C). This stage is crucial because it ensures the right consistency and texture for your marshmallow fluff. How do you know when you’ve hit the soft ball stage? You can use a candy thermometer to monitor the temperature. Once the syrup reaches the appropriate range, it should form a soft, pliable ball when dropped into cold water. If it forms a soft ball that you can shape with your fingers, you’ve hit the soft ball stage. Ensuring you hit this stage is essential for your fluff to set properly and avoid ending up too runny or sticky.
Mixing Technique: When beating the mixture, you’re aiming for a specific texture and consistency. Follow the recipe closely and beat the mixture for about 10 minutes or until it’s thick, glossy, and has increased in volume. The fluff should hold soft peaks and have a smooth, stretchy texture. You’ll notice that the color will lighten as you beat the mixture. To check if it’s ready, lift the beaters or whisk from the mixture; the fluff should form gentle peaks that hold their shape for a moment before slowly collapsing. This indicates that it’s just right and ready to use in your recipes.
Substitution Risks: When considering substitutions, it’s important to understand how each ingredient contributes to the overall recipe. Before making any swaps, carefully review the properties of the original ingredient and its proposed substitute. To mitigate the risk of substitutions, consider researching, testing small batches, adjusting ratios, and consulting experts if needed. By taking these precautions and being mindful of the properties of the ingredients, you can mitigate the risks associated with substitutions and ensure the success of your homemade marshmallow fluff.
Storage Savvy: When storing homemade fluff, it’s essential to keep it sealed tight in a container to maintain its freshness and texture. Choose an airtight container that’s appropriate for the quantity of fluff you’re storing. Make sure the container has a secure lid or closure to prevent air from getting in, which can cause the fluff to dry out or lose its fluffiness. For optimal storage, select a container just the right size for your batch of marshmallow fluff to minimize excess air inside. Ensure the container is tightly sealed after each use, pressing down firmly on the lid or using containers with snap-on or screw-on lids. If refrigerating, seal the container tightly to prevent odors from permeating the fluff. Keep the container away from moisture sources to prevent stickiness or mold development.

2 Ingredient Marshmallow Fluff Ingredients:

NOTE: If you are looking for a homemade marshmallow fluff recipe without corn syrup keep scrolling.

mini marshmallows. Traditional marshmallows work, as well, they just take a bit longer to melt. For this homemade marshmallow fluff recipe, you’ll need about two cups of mini marshmallows or 15-20 normal sized marshmallows.
corn syrup. You’re only going to be needing a few teaspoons, not more. The corn syrup is what’s going to keep your marshmallows from re-hardening after they cool. It sounds like a trick, because how could such little corn syrup keep it soft? Don’t worry, it’s for real!

2 Ingredient Marshmallow Fluff Method:

Heat the marshmallows just until they begin to melt.
Add the corn syrup.
Stir until mixed.
Cool.

–> In reality, melted marshmallows and corn syrup aren’t technically marshmallow fluff. But, they taste and feel the same. In truth, TRUE marshmallow fluff (which the recipe is for, below) doesn’t even contain marshmallows and instead uses gelatin <–

a bowl of homemade marshmallow cream with homemade peanut butter cookies along side.

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.

Don’t have a double boiler, you say? Do not fear, you don’t need one! –> To make your own double boiler, simply grab a pot and fill it with a couple inches of water. Now, find a bowl that will fit on top of your pot without falling inside. Place the bowl on top, and if the water spills out or seems too high then pour some out. Simmer your water. Now, you have a double boiler!

No Corn Syrup or Eggs Marshmallow Cream:

This next recipe for homemade marshmallow cream has no eggs in the recipe and relies on gelatin to help it form the gooey texture. If you find that your fluff comes out too thick in texture simply reduce the amount of gelatin you use next time.

Ingredients:

This recipe doesn’t use any eggs or corn syrup and the ingredients can be swapped out for vegan-friendly versions.

Gelatin. For vegan, try subbing agar agar for the gelatin.
Sugar. Marshmallows are, in essence, heated and beaten sugar. You can find sugar-free recipes, if you need to, but don’t simply swap cane sugar for a sugar-free substitute.
Honey. Maple syrup will work, as well.
Vanilla. Use a good quality vanilla. If you are desiring a truly white fluff be sure to use a clear vanilla.

Equipment:

Stand Mixer. This requires about 10 minutes of beating with the stand mixer. A hand mixer will work but be prepared to add about 5 minutes to the time it takes.

Instructions:

Stir the gelatin and water together.
Bring sugar, water, honey, and vanilla to a boil until the mixture reaches soft ball stage.
Use a stand mixer to mix the syrup into the gelatin mixture.
Beat on high for 10 minutes until the mixture is stretchy and the consistency of fluff.
Store in a tightly closed container.

Tips for homemade marshmallow fluff:

You will need to constantly stir the marshmallows to keep them from burning, which sounds tiring and like a lot of work. The marshmallows will melt quickly though, especially if you use mini marshmallows, so do not worry about your arm getting tired.

When you handle the marshmallows, be sure to put water on whatever you are using to scoop the marshmallows. Since they are very sticky, expect them to stick to your hands and baking tools. No need to be concerned about the water mixing into the marshmallows. Unless you try really hard, the water won’t mix into the marshmallows and won’t affect it in a negative way other than not allowing it to stick. Another option is to use oil or baking spray on your utensils or hands.

Using your hands is the best way to handle the marshmallow fluff.Though it’s the messiest and often the most annoying, using spatulas or spoons can be hard to work with.

Make homemade marshmallow fluff right before you need it. Though it will stay delicious for a long time, it starts losing its fluffiness after a couple of days. It’s not because it’s bad (because the sugar content is so high), just because it loses some air.

Homemade Marshmallow Fluff without corn syrup:

| cup

Prep Time | 25

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Make your own marshmallow fluff without corn syrup or eggs.

Equipment

stand mixer

Ingredients

1 T gelatin to make this vegan you can sub agar agar for the gelatin
1/4 cup cool water
1 cup granulated organic cane sugar
3/8 cup water
1 T maple syrup or honey
1/4 tsp. vanilla extract

Check out our Kitchen Reference Guide for help with unfamiliar terms.

Instructions

Stir together the gelatin and the cool water in a large bowl.
Combine the sugar, water, honey, and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until mixture reaches soft ball stage.
Using a mixer with a whisk attachment (either hand or stand works fine), set the mixer on low and slowly pour the syrup mixture into the gelatin and water mixture.
When it's well combined, increase the speed to high.
Beat until the mix starts stretching and is luke warm in temperature, about 10 minutes depending on your mixer.

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