Want to know how to make marshmallow fluff right at home? This recipe is so easy, naturally sweetened and way better than store bought!
Easy Homemade Marshmallow Fluff Recipe
Marshmallow fluff is a popular gooey-sweet marshmallow spread. It’s delicious, but unfortunately made with corn syrup and a few other suspicious ingredients.
The good news is that we’ve cracked the code to making your own marshmallow flakes using just a few simple ingredients.
Now it might seem intimidating to learn how to make marshmallow flakes, but as long as you have a thermometer, an electric mixer, and a few simple ingredients, it really is that easy!
You can have this homemade marshmallow fluff in under 20 minutes, and it’s way better than any store-bought version. Plus, it’s naturally sweetened with a combination of honey and maple syrup!
Ingredients needed
- Protein: The beaten egg whites are needed to give structure to the marshmallow flakes.
- Water: Adding a little water to the sweeteners will ensure they come to a boil without burning.
- Sweetener: I use a combination of honey and maple syrup to sweeten the marshmallow flakes.
- Tartar cream: Helps stabilize the protein.
- Sea-salt: Reduces sweetness.
- vanilla extract: Adds depth of flavor and a little more sweetness.
How to make marshmallow fluff
This marshmallow fluff recipe really is that easy! Only 20 minutes left until we can start!
- Mix sweeteners and water: In a saucepan, combine water, honey, and maple syrup. Place on stovetop, turn heat to medium-high, then allow mixture to cook undisturbed until it reaches 240°F.
- Beat egg white: In a clean bowl, beat the egg whites until fluffy. Add cream of tartar and salt and beat until soft peaks.
- Combine and serve: Remove the sugar mixture from the heat, then slowly pour it into the egg whites, stirring constantly on medium speed. Once all of the sugar mixture is added, increase speed and beat until mixture is thick and glossy. Add the vanilla, beat for another minute, then serve or reserve.
Is Melting Marshmallows the Same as Marshmallow Fluff?
Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and contains no gelatin; Only egg white and cream of tartar for stabilization!
tips and hints
- Use clean tools. Both the mixing bowl and whisk attachment must be spotlessly clean before beating the eggs. Any residue can affect the texture.
- Use egg whites at room temperature. Egg whites whipped at room temperature are much easier to whip into stiff peaks.
- Beat the eggs well. They need to be beaten stiff to stabilize the fluff.
- Use a large saucepan for the maple syrup honey mixture. We want plenty of room in case the mixture boils.
- Do not stir or move the pot while the sugar boils. There is a risk that it will splash onto the edge of the pan and crystallize.
- Use a thermometer. This is the easiest way to tell when the sweetener mix is ready. It should be 240°F.
serving suggestions
- As a topping. Use as a topping for s’mores pie or spread on cakes or cupcakes in place of frosting. Love it with my gluten free hostess cupcakes.
- With ice. Use it as a topping for your favorite ice cream or nice cream.
- In S’mores. Keep it classic by layering it on graham crackers with your favorite chocolate.
- On a sandwich. Make a fluffernutter sandwich by simply spreading it on your favorite bread with peanut butter!
- In dessert bars. Mix it into brownies or use it for a classic rice krispie recipe.
How to store it
These homemade marshmallow flakes are best enjoyed within 3 days, but will keep for up to 1 week in an airtight container at room temperature. It should not be stored in the refrigerator.
After a few days of storage, the mixture may start to “weep”. If that happens, don’t worry. You can just whip it up again before serving so it’s still shiny and thick.
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- 3 protein 90g
- 1/3 Cup Water
- 3/4 Cup Honey
- 3/4 Cup maple syrup
- ¼ teaspoon cream of tartar
- prize fine sea salt
- 1 teaspoon vanilla extract
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In a clean mixing bowl designed for an electric mixer fitted with the whisk attachment, add the egg whites.
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In a large saucepan, combine the water, honey, and maple syrup in that order, being careful not to spill any of the mixture on the sides of the saucepan. Turn the heat down to medium and let the sugar mixture cook undisturbed.
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When the simple syrup has reached about 225°F, begin beating the egg whites on medium-high speed. Once they become frothy, add cream of tartar and salt. Whip to soft peaks.
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When the simple syrup has reached 240°F, remove from the heat, turn the mixer to medium high and very slowly and carefully pour the simple syrup into the egg whites in a thin, even stream. Try to get the syrup between the bowl and the whisk attachment so you don’t spill the hot mixture everywhere.
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Once all of the syrup is poured in, increase speed and continue beating 8 minutes, or until mixture is thick and glossy.
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Add vanilla extract and beat for another minute.
- Read the entire article for more tips.
- The bowl and whisk attachment must be cleaned well because if there is fat in it, the egg whites cannot be whipped properly.
- You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
- Use a large saucepan to prevent the sugar mixture from boiling over. If it’s still boiling near the rim of the pot, reduce the heat. It will take longer to reach the right temperature, but eventually it will.
- Troubleshooting: If your mixture isn’t thickening and is shiny, either the simple syrup wasn’t the right temperature or you didn’t whip the egg whites long enough. So if it doesn’t look right, try hitting longer to see if that helps.