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.
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.
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.
2 Ingredient Marshmallow Fluff Ingredients:
- 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.
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.
- 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.
- 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.
- 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:
- stand mixer
- 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
- 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.
homemade marshmallow fluff
- 2 cups mini marshmallows or 15-20 normal sized
- 2-3 tsp corn syrup
- Warm marshmallows in double broiler, stirring constantly to prevent burn.
- When marshmallows are a little melted, add corn syrup. Continue stirring.
- Once marshmallows are melted completely, remove from heat.
- Use immediately, or within a few days.
I grew up on Marshmallow Fluff (or creme, as some call it) on peanut butter sandwiches, in peanut butter cookies, for quick fudge, and anything else we could talk our mom into putting it on. And we tried to talk into everything! We would make up crazy marshmallow fluff combo ideas. “Please, can we have