Homemade marshmallow fluff is easier to prepare than you might think. This easy fluff recipe is straight forward and ready in 20 minutes. Let’s get started!
Easy Marshmallow Fluff
One trick to working with marshmallows is to use a lot of shortening. I coated my spatula and my bowl with shortening just to help with the stickies. This helped when transferring the fluff from the mixing bowl to a container.
Also, you really need a stand up mixer to make marshmallow fluff. I have this KitchenAid Stand Mixer and I LOVE it! I really don’t think I’d like to try it with a hand mixer… nope.
Tips for working with marshmellows
- Warm it up for use: Marshmallow fluff is quite dense, especially when it has been cooled. To make it spreadable, warm it up a bit by microwaving it in short bursts. Also you can place the closed jar in warm water for a few minutes.
- Use a greased kitchen tool: Before spooning out marshmallow fluff, coat your spatula, spoon, or knife with a thin layer of oil or butter. This prevents the fluff from clinging to your utensil.
What to use it for
Warm marshmallow fluff is a delicious dip or topping fresh fruit, sweet pretzels, or cookies. Drizzled over ice cream or brownies it adds an indulgent accent.
Marshmallow goes well in frostings for cakes. It adds a sweet and airy texture to buttercream and cream cheese frostings, to help it ease up. Also a good use is as filling for cupcakes, doughnuts, or whoopie pies.
Homemade Marshmallow Fluff
- 3 egg whites
- 1 pinch of salt
- ½ teaspoon cream of tartar
- 2 tablespoons sugar
- ⅓ cup water
- ¾ cup light corn syrup
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- In your mixer fitted with a whisk attachment, beat the egg whites with a pinch of salt until frothy then add the cream of tartar. Then slowly add in the 2 tablespoons of sugar. Whip until soft peaks are achieved.
- Place the water, corn syrup, and ⅔ cup sugar into a small saucepan. Over medium heat, bring the mixture to a boil and stir it until it reaches 242 °F on a candy thermometer.
- When it reaches the hard ball stage, remove from heat.
- Turn your mixer back on low and very slowly add the hot syrup to the egg whites. It will harden and crystalize on the whisk and inside of the bowl, just don't stop. Increase the mixer to high and whip for 5 minutes. Add in the vanilla and whip some more.
- The mixture should be shiny and glossy and look like marshmallow fluff.
- Transfer the fluff to a plastic container lined with shortening and store in a cool place for up to a week.
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