Home Desserts Homemade Marshmallow Fluff

Homemade Marshmallow Fluff

Guys, I am absolutely obsessed with this homemade marshmallow fluff!

I’ve been whipping it up non-stop. Not to mention using it in everything from frosting to fudge. (And the fluffiest fluffernutters you’ve ever seen!)

And that’s all when I’m not eating it straight from the bowl with a spoon. 

It calls for only six ingredients and is ready in just 30 minutes! Better yet, it tastes so much better than the stuff in the jar. 

Creamy marshmallow fluff in a glass jar

Why You’ll Love This Marshmallow Fluff

Light and Fluffy: This stuff is a pillowy-soft dream that melts in your mouth.

Flavor Control: Making your own marshmallow fluff lets you control the flavor completely. You can adjust the amount of vanilla or use other extracts like almond or peppermint. 

Fun to Make: Making marshmallow fluff is a fun and engaging process. It’s also a great weekend activity for getting the kids involved. 

Endless Uses: With this airy treat, the possibilities are endless. Use it to frost cakes and cookies, swirl it into fudge and hot chocolate, and more.


  • Granulated Sugar: The primary sweetener that dissolves into a thick syrup. 
  • Light Corn Syrup: Prevents sugar crystallization for a smooth, fluffy texture. 
  • Egg Whites: Whipped into a meringue, these provide an airy structure. 
  • Cream of Tartar: Stabilizes the egg whites for maximum volume and fluffiness. 
  • Vanilla Extract: Adds sweet, fragrant flavor to balance the sugar. Be sure to use extract or paste, not essence.
  • Water: Helps the sugar dissolve and reach the right temperature without burning. 
A glass bowl of marshmallow fluff with a whisk

How to Make Marshmallow Fluff

Follow these steps to make your own homemade marshmallow fluff: 

1. BOIL. Dissolve the sugar in the water and corn syrup. Then turn the heat to medium and let it boil – do not stir.

2. BEAT. Add the egg whites and cream of tartar to the bowl of a stand mixer. Beat at medium speed until soft peaks form. 

3. DRIZZLE. Cook the sugar syrup until it reaches 240 degrees Fahrenheit. Then, carefully drizzle it into the egg-white mixture. Beat on medium-low speed.

4. WHIP. Once all the syrup is in the egg-white mixture, increase the speed to medium-high and beat for 7 to 8 minutes.

5. FLAVOR. Finally, mix in the vanilla and beat for another minute. Then, use the fluff immediately or store it in an airtight container for up to 2 weeks. Enjoy! 

Tempting marshmallow fluff, a versatile ingredient for adding sweetness and texture to your recipes

Tips for the Best Marshmallow Fluff

Most of the tips for making marshmallow fluff are common sense. Just keep them in mind and, above all else, be careful with the hot syrup: 

  • Keep everything clean. Even a single speck of grease on the bowl or beaters will prevent the meringue from whipping. So, wipe everything down with a paper towel and lemon juice/white vinegar.
  • Heat carefully and safely. Use a candy thermometer to ensure the syrup reaches the proper temperature (240°F). Use oven gloves when pouring the syrup, just in case it splatters.
  • Toast it. Once the fluff is ready, use a kitchen torch to lightly toast it. It’ll give it a rich, deep, toasted marshmallow flavor. 
  • Try variations. Experiment with extracts like lemon, peppermint, or almond. You can also swirl in espresso powder, cocoa powder, or freeze-fried fruit powder.
Sweet chocolate cupcakes topped with swirling marshmallow fluff

How to Store

Marshmallow fluff is a terrific cupcake topping. But for the best appearance and texture, serve them right away or within a couple of hours.

Also, meringue is susceptible to heat and humidity, so if it’s hot, it might not last as long.

Luckily, it stores well!

To Store: Store the fluff in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 6 weeks.

To Freeze: Freeze the fluff in an airtight container for up to 6 months. Its high sugar content will keep it from freezing solid, so you can enjoy it straight from the freezer. 

Note: If your home is particularly warm, it’s best to store homemade fluff in the fridge. You may also need to whip it a little before use.

More Marshmallow Recipes You’ll Love

Marshmallow Fluff Fudge
Chocolate Covered Marshmallows
Marshmallow Cream Cheese Fruit Dip
Brown Butter Rice Krispie Treats

Homemade Marshmallow Fluff

Course: DessertCuisine: American


Prep time


Cooking time





I am absolutely obsessed with this quick and easy homemade marshmallow fluff. It has only six ingredients and is ready in just 30 minutes!


  • 1/3 cup water

  • 3/4 cup granulated sugar

  • 3/4 cup light corn syrup

  • 3 large egg whites, room temperature

  • 1/2 teaspoon cream of tartar

  • 1 teaspoon vanilla extract


  • Wipe a mixing bowl and whisk attachments with lemon juice or white vinegar and a paper towel. Set aside.
  • In a medium saucepan, combine the water, sugar, and corn syrup. Secure a candy thermometer on the side of the pot and turn the heat to low. Stir gently until the sugar dissolves, then turn the heat to medium. Do not stir after this point, as crystals will form.
  • When the sugar syrup reaches about 225 degrees Fahrenheit (107°C), place the egg whites and cream of tartar in the mixer. Start whipping on medium speed until soft peaks form, about 3-4 minutes.
  • Continue cooking the sugar syrup until it reaches 240 degrees Fahrenheit (115°C), then immediately remove from the heat.
  • With the mixer on medium-low speed, carefully and slowly drizzle the hot syrup onto the egg whites. Once all the syrup is added, increase the speed to medium-high and beat until the mixture is very thick and glossy and has cooled to room temperature, about 7-8 minutes.
  • Add the vanilla and beat for 1 more minute until it’s fully incorporated. Use immediately as a frosting or filling or transfer into an airtight container.


  • To clean the bowl and whisk, pour a little lemon juice or white vinegar onto a paper towel. Wipe everything clean to remove any grease, or the egg whites won’t whip.
  • After adding the syrup, the mixture will look thin at first but don’t worry. It will thicken and become glossy and fluffy as it whips and cools. 

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

2 thoughts on “Homemade Marshmallow Fluff”

  1. Hi I am from South Africa and don’t know corn syrup. Could you pls tell me what exactly it is? I love your easy recipes, the desserts are my favorites. I lost the one with one banana and eight strawberries which you pulp and add it 1 tablespoon condensed milk. The rest I forgot. pls help!

    • Hi Leah!

      I’m not sure about the strawberry/banana recipe. What did it make, exactly? A cake, a pudding?

      Corn syrup is a super thick sugar syrup. It’s added to recipes that boil sugar to prevent crystals from forming.
      If you can’t find corn syrup, look for liquid glucose (glucose syrup). It’s basically the same thing.

      You can also make corn syrup at home! Here’s a great recipe. In an airtight container, it’ll last for around three months.

      3/4 cup (6floz/170ml) water
      2 cups (16oz/450g) sugar
      1/4 teaspoon cream of tartar
      2 teaspoons lemon juice
      a pinch of salt

      1. Add everything to a tall, heavy-bottomed pot in the order listed above. Be sure to add the sugar in the middle so it doesn’t get stuck on the sides.
      2. Turn the heat to medium and stir gently to combine. When the sugar looks to have dissolved, reduce the heat to low.
      3. Leave it to simmer. You’ll see it bubble around the edges and eventually all over. It needs about 20 minutes to bubble — do not stir.
      4. The syrup needs to reach 230°F (110°C) on a candy thermometer. But you can test it by carefully dropping a spoonful on a plate and chilling it for 10 minutes. If it’s thick after 10 minutes, the syrup is ready.
      5. Remove the pot from the heat and let it cool. Transfer the syrup to a clean, heat-proof jar to cool completely. It will thicken as it cools.


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