How to Make Homemade Marshmallow Fluff (Better than Store-Bought)

Skip the store and learn how to make homemade marshmallow fluff from scratch! This easy recipe makes more than two jars of fluffy marshmallow creme that's perfect for frosting, fillings, and desserts.

If you've spent any time here at Out of the Box Baking, you've probably noticed that I have a bit of a marshmallow fluff obsession.

I use it in everything from cake bites and oatmeal cream pies to my favorite marshmallow buttercream. After one too many last-minute trips to the grocery store for another jar, I finally decided it was time to learn how to make it myself.

I'm so glad I did.

Marshmallow Fluff. . .Simple and Delicious!

Not only is this homemade marshmallow fluff incredibly delicious, it makes more than two standard jars' worth for a fraction of the cost. Even better, I actually prefer the flavor! It's lighter, less sticky, and not quite as overwhelmingly sweet as the store-bought version.

If you've already made my Homemade Meringues or Swiss Meringue Buttercream, you'll recognize some familiar techniques here. This recipe starts with an Italian meringue, then transforms into a silky marshmallow creme that's perfect for baking.

Whether you're filling cookies, frosting cupcakes, or simply enjoying a spoonful straight from the bowl (don't ask how I know!), this recipe is one you'll come back to again and again.

Ingredients

You will find a full printable recipe card at the bottom of this post, but here's a quick look at what you'll need.

• 3 large egg whites, room temperature
• ½ teaspoon cream of tartar
• ¾ cup light corn syrup
• ¾ cup granulated sugar
• ⅓ cup water
• 1 to 1½ teaspoons vanilla extract

How to Make Homemade Marshmallow Fluff

Begin by placing the egg whites and cream of tartar into the clean bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the sugar syrup.

In a heavy-bottomed saucepan combine the corn syrup, sugar, and water. Heat over medium heat, stirring just until the sugar dissolves.

Once dissolved, stop stirring and allow the syrup to cook until it reaches 240 degrees F (soft-ball stage). A candy thermometer is the easiest way to ensure success.

While the syrup is approaching temperature, begin whipping the egg whites until they reach soft peaks.

With the mixer running on medium speed, slowly pour the hot syrup down the inside of the mixing bowl in a thin, steady stream. Avoid pouring directly onto the whisk.

Once all of the syrup has been added, increase the mixer to medium-high speed and continue whipping for 6 to 8 minutes, or until the mixture becomes thick, glossy, and has cooled to just slightly warm.

Beat in the vanilla extract until fully incorporated.

Transfer the finished marshmallow fluff to airtight containers.

Storage

Store homemade marshmallow fluff in an airtight container.

I recommend refrigerating it if you're planning to keep it for more than a couple of days. Allow it to come back to room temperature before using if it becomes too firm.

I'm continuing to test the long-term storage of this recipe and will update this post with my results.

Ways to Use Homemade Marshmallow Fluff

This fluffy marshmallow creme is wonderful in:

• Marshmallow Fluff Buttercream (my favorite!)
• Oatmeal Cream Pies
• Hot Cocoa Cake Bites
• Cookie Cups with Marshmallow Fluff
• Hot Chocolate Desserts
• Rice Krispie Treats (testing in progress!)

Frequently Asked Questions

Can I make regular marshmallows from this recipe?

No. Traditional marshmallows contain gelatin, which allows them to set firmly enough to cut into squares. This recipe creates a soft, spreadable marshmallow fluff.

Is homemade marshmallow fluff the same as marshmallow creme?

For most baking purposes, yes. The names are often used interchangeably.

Do I have to use a candy thermometer?

I highly recommend one. Reaching 240°F is what gives the fluff its proper texture and stability.

Can I double the recipe?

Yes. In fact, I plan to test a larger batch using four egg whites with proportional increases in the remaining ingredients.

Can I use this to make buttercream?

Absolutely! One of the reasons I developed this recipe was to use it in my favorite marshmallow buttercream. I'll be sharing that updated frosting recipe soon.

Can I eat this straight from the spoon?

You certainly can...just don't blame me if you keep going back for another taste!

Final Thoughts

I'm thrilled to have this recipe in my baking toolbox.

Not only does it save money, but I actually prefer the homemade flavor and texture to the store-bought version.

Best of all, this recipe opens the door to so many other desserts I'll be sharing here at Out of the Box Baking. If you're anything like me, you may never find yourself making another emergency trip to the grocery store for marshmallow fluff again!

Happy baking! Before you go, why not pin some photos to your Pinterest boards?

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →

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