How to Make Marshmallow Fluff

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Last Updated: September 23, 2022 Tested

Marshmallow fluff (also called marshmallow creme ^{[1]
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Ingredients

Basic Marshmallow Fluff ^{[2]
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⅓ cup (90 grams / 3 ounces) water
¾ cup (180 grams / 6 ounces) granulated sugar
¾ cup (240 grams / 8 ounces) corn syrup
3 egg whites at room temperature
½ teaspoon cream of tartar
1 teaspoon vanilla extract (optional)

Two Ingredient Marshmallow Fluff ^{[3]
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1 cup (240 ml) mini marshmallows or 10 jumbo-sized marshmallows
1 teaspoon (5 ml) corn or simple syrup

Method 1

Method 1 of 2:

Basic Marshmallow Fluff

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2
Over low heat, stir the ingredients together until the sugar dissolves. Mix well with a whisk. It will usually take about 6-7 minutes for the sugar to completely dissolve.
- Make sure the heat is at low temperature. The mixture should not be simmering as this could affect the texture of the marshmallow fluff. ^{[4]
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Bring the heat up to a medium temperature. Place a candy thermometer in the mixture while it begins to simmer and cook.
- The mixture should no longer be stirred or mixed. Small crystals will begin to form and should not be touched while being heated.^{[5]
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Using the candy thermometer, check the temperature of the mixture. Once it reaches the exact temperature, shut off the stove and remove it from the heat.
In a separate medium-sized bowl, whip the two ingredients together with an electric mixer. Blend on medium speed for about 3-4 minutes.
Bring down the speed of the electric mixer to low. Carefully pour in the sugar mixture made before, pouring it in as a thin, steady stream.
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Blend the mixture together on high speed. Keep whipping until the mixture begins to fluff up and look glossy, taking about 6-8 minutes.
- The egg whites at first might deflate when being beaten, but they'll begin to thicken after continually being mixed. ^{[6]
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Transfer the fluff in an airtight container, scraping all of it out from the double boiler. Close the container with a tight lid. The marshmallow fluff can be stored either in the refrigerator or at room temperature, lasting up to 6 weeks or longer.

Method 2

Method 2 of 2:

Two Ingredient Marshmallow Fluff

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The marshmallows will start off solid and then begin to turn a little liquid-like with a few lumps. It'll usually take about 3-5 minutes for the marshmallows to begin melting. ^{[7]
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Fold in the syrup and mix. Stir with a wooden spoon, combining the syrup with the marshmallows.
- Be sure to give the marshmallow fluff plenty of stirs. Not stirring it enough will cause the marshmallows to scorch or turn into the texture of taffy. ^{[8]
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Keep stirring until the marshmallow fluff becomes a smooth, lump-free spread.
Let it sit at room temperature until it's warm, but not completely cool. If the marshmallow fluff cools completely, it's harder to store away since it's sticky. ^{[9]
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Transfer the fluff in an airtight container, scraping all of it out from the double boiler. Close the container with a tight lid. The marshmallow fluff can be stored either in the refrigerator or at room temperature, lasting up to 6 weeks or longer.

Community Q&A

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Question

My marshmallow fluff turned out taffy-like. What went wrong?

Qamar

Top Answerer

You most likely had it at a higher temperature or cooked it for too long. Be sure to use a candy thermometer when cooking it. Also, don't forget to stir the mixture frequently.

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Question

In method 1, is there a substitute for the cream of tartar?

Qamar

Top Answerer

No, the cream of tartar cannot be replaced for that method. Consider making method 2, since that recipe doesn't require it.

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Question

Can I use anything besides the syrup for the two item one?

Community Answer

You can try using honey, which may alter the taste just a little bit but it will still work.

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Tips

If the marshmallow fluff is extremely thick, add an extra teaspoon of syrup.

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Ensure the dissolved sugar mixture is liquid-like and not firm when making the marshmallow fluff. If it does firm, place it back on the stove to heat up again.

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