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Marshmallow Fluff

Homemade marshmallow fluff is super easy, and such a fun thing to make! You can use it in hot cocoa or in your favorite recipe that calls for marshmallow fluff.

Marshmallow Fluff

Homemade Marshmallow Fluff

Homemade marshmallow fluff is an easy and delicious homemade treat. Make the ultimate cup of homemade hot cocoa and spoon a heaping helping of this fluff on top for a spectacular winter drink. Throw in some homemade coffee liqueur for good measure. 

Ghirardelli Hot Chocolate

Feeling in the mood for cupcakes? These Hostess Cupcakes feature marshmallow fluff in the filling, and it would be the perfect use for this sweet, homemade treat.

Hostess Cupcakes

Why make marshmallow fluff from scratch?

Personally, when I have the time I really enjoy knowing I can make things from scratch that most people would just buy. It makes things easier when you run out or just forget something on your list. The end result of this recipe was wonderful. It was very comparable to commercially available marshmallow fluff. I wouldn’t hesitate to substitute this in any recipe that calls for it.

Will I make it EVERY time a recipe calls for it?


There are some things that are ALWAYS better homemade. ALWAYS. Those things being cookies. Pasta sauce. Jerky. There are others, feel free to shoot me yours in the comments!

Some things are about equal to their counterparts.

Some things you cannot duplicate exactly.

This falls into the middle category, in my book.

It is fun to make to know you can do it, will go nicely in a recipe or dessert, but not strictly necessary to make from scratch to ensure a quality end result to a recipe.

Clear as mud? Okay then, let’s start.

Marshmallow Fluff from

How to make homemade marshmallow fluff

I googled and read and read and read and finally came across a recipe on CHOW from Shauna Sever. They classified this one as “easy”. I would classify it as medium because you need to use a candy thermometer and be fairly accurate reading it.

A stand mixer is also fairly helpful because it would be pretty tricky to hold a hand mixer, pour the sugar syrup, and keep the bowl steady. It is possible, but I imagine the potential for a messy disaster is fairly high!

So start by mixing your water, sugar, salt, and corn syrup in a heavy bottomed saucepan over medium-high heat. Stir this occasionally and keep a close eye on it.

Marshmallow Fluff from

While the sugar mixture is heating, whip up your egg whites and the cream of tartar until they form soft peaks.

Marshmallow Fluff from

Pretty soon your sugar will start to boil. Start watching it really really closely, and get your candy thermometer in there. My clip got lost on my candy thermometer, so I got to hold it by hand! Yay!

Marshmallow Fluff from

After it gets to 240°, SLOWLY drizzle about 2 TBSP worth of the syrup into your mixer while it is running on low speed.

You are tempering the whipped egg whites here to make sure it doesn’t turn into a cooked, scrambled mess.

After you have slowly done this, you can go a bit faster, but still keep it pretty slow and keep mixing until it is all combined.

Kick your mixer up to medium speed and beat until stiff and glossy. Mix in the vanilla for about 2 minutes, or until it is fully combined.

Marshmallow Fluff from

Scrape as much as you can into a bowl.

Marshmallow Fluff from

Let any lucky passers-by lick your beaters.

Marshmallow Fluff from

Some notes about cleanup

It is not fun. Use HOT HOT water and soak. I actually filled the pan I used to make the candy syrup with water and put it back on the stove to boil for a bit. Then after Caleb was done I dropped these beaters right into the simmering water. That helped a LOT.

Yield: 6 servings

Marshmallow Fluff

Marshmallow Fluff from

Marshmallow fluff made right in the comfort of your own home! Great substitute for any recipe that calls for the jarred variety!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 3/4 cup sugar
  • 1/2 c light corn syrup
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 lg egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla


  1. In a heavy bottomed sauce pan, bring your sugar, corn syrup, water, and salt to a boil. Heat this mixture, stirring occasionally, until it reaches 240, or soft-ball stage.
  2. While your sugar is heating, whip up your egg whites and cream of tartar into soft peaks. Turn off mixer when soft peaks are done and wait for sugar mixture to heat fully.
  3. When the sugar mixture has reached 240, remove from heat and slowly pour a couple of tablespoons of it into the mixer while it is running. You want to temper the egg whites so they warm up, but don't scramble. Once a few tablespoons have been mixed in you can start pouring a little faster, all while mixing. Beat until the mixture is stiff and glossy. Add in vanilla last, and mix until combined, or about 1-2 minutes. Serve immediately in hot chocolate, with peanut butter in a sandwich, or use in your favorite recipe that calls for marshmallow fluff/cream.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 188Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 83mgCarbohydrates: 47gFiber: 0gSugar: 47gProtein: 1g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Tuesday 11th of May 2021

Can you tell me if this can be kept on the shelf like store-bought fluff, or does it need to be refrigerated because it doesn’t contain industrial-grade preservatives?

Nicole Johnson

Tuesday 11th of May 2021

That is a great question. I've never actually had this last here past the day I made it, but I did some googling and the consensus seems to be that keeping it in an airtight container in the fridge is the safest bet. Since I haven't had this recipe lab-tested I'd hesitate to vouch for whether it is shelf-stable or not!


Thursday 22nd of June 2017

Can this be made a day or 2 ahead of use?

Nicole Johnson

Saturday 24th of June 2017

I think so!

Greek Freak Dressing » Or Whatever You Do

Tuesday 15th of March 2016

[…] experimenting I keep having these little, like – AHA! moments. You mean I can just MAKE THAT? Marshmallow cream was one of them. BBQ sauce. Homemade spaghetti sauce. (I very happily grew up on jarred Ragu. Very […]


Thursday 14th of March 2013

Thanks for posting this recipe.

Aimee - LikeMotherLikeDaughter

Thursday 28th of February 2013

I love marshmallow creme, but I have never thought about making my own. This looks seriously amazing. And I definitely need to try your hostess cupcakes too. Soon. Yum!

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