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.
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.
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 <–
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.
Homemade Marshmallow Fluff without corn syrup:
Ingredients
Equipment
Method
- 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.
Video
Tried this recipe?
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homemade marshmallow fluff
Ingredients
Method
- 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’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?