Our homemade marshmallow fluff is so easy to make with just a few basic ingredients (egg whites, sugar, cream of tartar and extracts for flavor), and it doesn't contain any corn syrup!
This has the same super fluffy, sticky consistency as store-bought, but tastes so much better. It's perfect for fluffernutters, buttercreams, s'mores tarts and so much more!
You can make almost anything at home...
...Including pop tarts, cheez-its, even oreos, and of course, marshmallow fluff! This recipe is part of our series, Better Than Store-Bought, where we make homemade versions of your favorite store-bought snacks and treats.
We've made homemade marshmallows (and turned them into peeps!) several times in the past, and I'm always surprised to remember how easy they are to make. It turns out, marshmallow fluff is even easier. (Like, way easier!)
The process is as simple as heating the egg whites and sugar, then using an electric mixer or stand mixer to whisk up the fluff until it's thick and glossy, but still spreadable.
Our version is also made without corn syrup, so although it still contains plenty of sugar, we like to think it's at least a little better than store-bought.
The only issue we ran into with testing this recipe was getting the right marshmallow-y flavor. Vanilla extract alone doesn't quite do it, but thankfully we found the right combo of extracts (vanilla bean paste, imitation vanilla and almond extract) to replicate the flavor you know and love!
Key Ingredients Needed for Marshmallow Fluff
- Extracts: We tested this recipe a few different ways, and we found that the best combination for marshmallow flavor (without using marshmallow extract) is vanilla bean paste, imitation vanilla flavor, and a tiny bit of almond extract. Without the imitation vanilla and almond extract, it still tastes good, but doesn't quite have that marshmallow flavor. We didn't include marshmallow extract because it's hard to find, but if you have some, feel free to add in ½ teaspoon.
- Cream of tartar: This helps to stabilize the whipped egg whites so they're less likely to collapse or weep. It also helps the fluff hold its volume when stored for multiple days.
How to Make Homemade Marshmallow Fluff
- Fill a pot with about 1-2 inches of water and place a heat-safe bowl over the top, making sure that the bottom of the bowl is not touching the water. Bring the water to a simmer.
- Add in the egg whites, sugar and cream of tartar. Whisking constantly, heat the mixture to about 160˚F (70˚C), until the sugar is completely dissolved and the mixture is thick and foamy.
- Remove from heat and transfer the egg whites to a larger mixing bowl. Add in the vanilla bean paste, imitation vanilla, almond extract and salt. Using an electric mixer (or a stand mixer fitted with the whisk attachment), beat on medium-high speed until stiff peaks form. This usually takes about 5-7 minutes.
Top Tips from the CK Test Kitchen!
- Storage: Keep this stored in an airtight container in the refrigerator for up to one week. It should hold its shape very well, but if for some reason it starts to get runny, just whip it up for another minute or two.
- Whip to your desired consistency: I like keeping this a little on the softer side (it's easier to spread!). Ours forms a distinct peak that falls over at the very top. If you want a firmer spread, keep mixing to form even stiffer peaks.
- How to use it: This homemade marshmallow fluff can be used in frostings/buttercreams, as a standalone filling for whoopie pies, cakes or sandwich cookies, or as a topping for pies or lemon bars. Of course, we also like to use it in a fluffernutter sandwich (peanut butter & marshmallow fluff!), s'mores dip, on a latte, or even in a fruit dip. There are really so many uses!
More Better Than Store-Bought Recipes You'll Love
We can't wait for you to make this homemade marshmallow fluff in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Recipe
Homemade Marshmallow Fluff
Ingredients
Method
- Fill a pot with about 1-2 inches of water and place a heat-safe bowl over the top, making sure that the bottom of the bowl is not touching the water. Bring the water to a simmer.
- Add in the egg whites, sugar and cream of tartar. Whisking constantly, heat the mixture to about 160˚F (70˚C), until the sugar is completely dissolved and the mixture is thick and foamy.
- Remove from heat and transfer the egg whites to a larger mixing bowl. Add in the vanilla bean paste, imitation vanilla, almond extract and salt. Using an electric mixer (or a stand mixer fitted with the whisk attachment), beat on medium-high speed until stiff peaks form. This usually takes about 5-7 minutes.
- Make sure it's completely cool before transferring to jar or container. Keep this stored in an airtight container in the refrigerator for up to one week.
nardebanks says
Thank you for this recipe. My question is this, if marshmallow extract is on hand do you eliminate the other three extracts?
Lexi Harrison says
I would keep vanilla but yes you can ditch the other 2!
Anna Rochon says
Love this!
Rhonda says
Why imitation vanilla extract instead of real? Also can the vanilla bean paste be replaced with real vanilla extract?
Lexi says
We found that the imitation vanilla is what really gives it that store-bought marshmallow flavor. When we tested it with just pure vanilla extract, it just tasted like vanilla. Of course you can still just use pure vanilla if that's what you prefer!
Joy says
Why imitation vanilla and not regular extract? And do you think it would work with coconut or date sugar? A bit more complex and caramelized flavor profile I’d think.
Lexi says
We found that the imitation vanilla is what really gives it that store-bought marshmallow flavor. When we tested it with just pure vanilla extract, it just tasted like vanilla. Of course you can still just use pure vanilla if that's what you prefer! I think coconut sugar would work just fine.
Susan says
This looks amazing! Could you use coconut sugar or maple sugar for refined sugar free options? Thanks!
Lexi says
I believe that would work, it just won't be white!
MG says
Going to try! Do you think it would come out the same using coconut sugar?