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Homemade Marshmallow Fluff

September 3, 2013 By Sarah Westover McKenna 21 Comments

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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!

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

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!

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?

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!

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.

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!

Recipes that Use Marshmallow Fluff:

S'mores Swirled Brownies from Sarah of Craft Quickies. Elegant and grown-up looking, but kid-friendly in taste! YUM!
S’mores Swirled Brownies

Decadent & Dark Chocolate S’mores Pie

S'mores Push Pops are a perfect summer treat for kiddos that are easy to put together! I am shocked by how tasty marshmallow fluff is frozen!

 S’mores Push Pops

Holy moly! S'MORES DIPPED STRAWBERRIES! YUM!!

S’mores Dipped Strawberries

14 Excuses to use Marshmallow Creme

 

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Homemade Marshmallow Fluff
Ingredients
  • 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
Instructions
  1. In a large mixer, combine egg whites, corn syrup, and salt.
  2. Beat on high speed for at least 10 minutes until the mixture gets large and fluffy.
  3. 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.
  4. Add vanilla extract or other flavoring to taste.
  5. Store in an airtight container in the refrigerator.
  6. *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.
3.5.3226

 

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!

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

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Filed Under: Edible Crafts, S'mores Saturdays Tagged With: dip, marshmallow, quick and easy

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Comments

  1. carissa says

    September 15, 2013 at 4:08 pm

    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:)

    Reply
    • Sarah says

      September 15, 2013 at 8:41 pm

      Hahaha. No, I bet that was not the same AT ALL! Enjoy!

      Reply
  2. Toniimarie says

    October 13, 2013 at 6:16 am

    No problems with the uncooked egg whites?

    Reply
    • Sarah says

      October 13, 2013 at 6:27 pm

      I haven’t had any problems, but of course it is a tiny risk. Just store them in the fridge!

      Reply
      • Lisa says

        November 23, 2013 at 9:11 am

        Please use pasturized eggs! Small risk? Until you or your child is the one who gets sick!

        Reply
  3. Cathey says

    November 5, 2013 at 5:26 pm

    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!

    Reply
    • Sarah Westover McKenna says

      November 5, 2013 at 10:27 pm

      Woohoo!!! Enjoy!

      Reply
  4. Lynsi says

    November 7, 2013 at 8:36 pm

    Can you make these using meringue powder?

    Reply
    • Sarah Westover McKenna says

      November 8, 2013 at 9:07 am

      I have never tried, but I doubt it….

      Reply
  5. Karen says

    December 5, 2013 at 8:18 am

    As I understand the risk of salmonella from raw eggs come from the unwashed egg shells which are not sold in grocery stores.

    Reply
    • Sarah Westover McKenna says

      December 5, 2013 at 4:56 pm

      I have heard that as well, but I wanted to throw it out there to cover my bases. 🙂

      Reply
  6. Charlotte says

    December 5, 2013 at 11:50 am

    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.

    Reply
    • Sarah Westover McKenna says

      December 5, 2013 at 4:55 pm

      If you try it let me know!

      Reply
  7. Cyn says

    December 11, 2013 at 10:17 am

    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

    Reply
    • Sarah Westover McKenna says

      December 12, 2013 at 12:57 am

      Thanks, Cyn!!

      Reply
  8. Cyn says

    December 11, 2013 at 10:20 am

    This type of recipe: http://www.chow.com/recipes/30296-homemade-marshmallow-creme is a safer method when using raw egg whites.

    Reply
  9. Cheryl says

    January 5, 2014 at 4:35 pm

    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

    Reply
    • Cheryl says

      January 5, 2014 at 4:39 pm

      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 .

      Reply
    • Sarah Westover McKenna says

      January 5, 2014 at 6:46 pm

      Thanks for sharing, Cheryl!! I will try your version very soon! I LOVE marshmallow!

      Reply
  10. Anita Berglund says

    September 30, 2014 at 1:19 pm

    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!

    Reply
    • Sarah Westover McKenna says

      October 1, 2014 at 12:04 am

      Ooooh —- great tip! I’ll have to try it!

      Reply

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