Marshmallow Fluff is surprisingly easy to make. Using only 5 ingredients, that you most likely already have on hand, you can whip up a batch in just about ten minutes!
Up until a couple of weeks ago I didn’t know there even was such a thing as homemade marshmallow fluff. But my fab friend Natalie who shared with me the recipe that I used for my S’mores Marshmallows shared this marshmallow fluff recipe as well. I had to try it, so I did so on Saturday when I was making my S’mores Crepes. YUM! And I was positively shocked by how easy it was!
Making Marshmallow Fluff
Start with egg whites, light corn syrup, and salt in a large mixer. Whip it up on a high for at least ten minutes and it will end up looking big and fluffy. Amazing, isn’t it?
Add the powdered sugar and vanilla and you are DONE! Seriously. You have to try it! It can be stored in an airtight container in the refrigerator.
*There is always a very small risk of illness when dealing with raw eggs. I personally have never had problems with this recipe, but you should only make and eat it at your own risk.
Recipes that Use Marshmallow Fluff:
Decadent & Dark Chocolate S’mores Pie
14 Excuses to use Marshmallow Creme
- 3 egg whites
- 2 cups light corn syrup
- ½ teaspoon salt
- 2 - 3 cups powdered sugar, to taste
- 1 - 1½ Tablespoons vanilla extract, to taste, or other flavoring
- In a large mixer, combine egg whites, corn syrup, and salt.
- Beat on high speed for at least 10 minutes until the mixture gets large and fluffy.
- Add 2 cups of powdered sugar and beat on low until just blended. Taste the mixture and decide how much powdered sugar, if any, to add.
- Add vanilla extract or other flavoring to taste.
- Store in an airtight container in the refrigerator.
- *There is always a very small risk of illness when dealing with raw eggs. I personally have never had problems with this recipe, but you should only make and eat it at your own risk.
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nice to know i don’t have to run out and BUY the fluff since you can make it from simple ingredients in the pantry! i always tried to just melt marshmallows and it never worked out quite the same:)
Hahaha. No, I bet that was not the same AT ALL! Enjoy!
No problems with the uncooked egg whites?
I haven’t had any problems, but of course it is a tiny risk. Just store them in the fridge!
Please use pasturized eggs! Small risk? Until you or your child is the one who gets sick!
Oh my goodness, this could be dangerous to know how to do!
I don’t know why it never occurred to me to make this since it is just basically marshmallows without gelatin. I’m so glad you shared this! And can you believe I can’t find Fluff anywhere around me? After tasting a fluffernutter for the first time in college in New York, I’ve been wanting to make another one! And now I can so thank you!
Woohoo!!! Enjoy!
Can you make these using meringue powder?
I have never tried, but I doubt it….
As I understand the risk of salmonella from raw eggs come from the unwashed egg shells which are not sold in grocery stores.
I have heard that as well, but I wanted to throw it out there to cover my bases. 🙂
I wondered the same thing about the meringue powder because you can
substitute meringue powder for the eggs when you make the decorating royal icing.
If you try it let me know!
You totally can replace the egg whites with meringue powder and water, mix 2 teaspoons of meringue powder with 2 tablespoons of warm water for each egg white you need
Thanks, Cyn!!
This type of recipe: http://www.chow.com/recipes/30296-homemade-marshmallow-creme is a safer method when using raw egg whites.
No 1- whip 2 egg whites to soft peaks, Then bring 1 cup of corn syrup to boil “light or white doesn’t matter” just allow boiling to start and spread across the bottom of the pan remove pan from heat and add beaten egg whites to the pot start mixer on high and beat for about 5 minutes until you feel the mixture thicken against the beaters.
The mixture gets whiter the more you beat it .
.I have a Kitchen Aid so I add the hot syrup to the egg whites in the stainless bowl and whip until soft peaks the Kitchen Aid can over beat and the eggs will start to break down so be careful not to over mix
.No worry about egg white bacteria .This will cover 2 – 8 inch round chocolate cakes abundantly . No need to add salt vanilla etc. I have been making this for 35 years and it’s a family favorite
Sorry forgot to add a hand mixer can be used for the top part of the recipe it worked for me for many years until I got a stand mixer .I still use it once in a while .
Thanks for sharing, Cheryl!! I will try your version very soon! I LOVE marshmallow!
Hello. Great recipe. We have made it a few times and store it in tubs in the freezer. It is wonderful to dollop onto our home made ice cream. It really freezes well, it actually doesn’t freeze at all. I am not a food scientist but I am guessing it is because of the gallon of sugar we put in it! And so far no salmonella or anything. Thanks a lot. So easy, useful and yummy!
Ooooh —- great tip! I’ll have to try it!