The perfect recipe for marshmallow fluff exists. You’ll want to keep it handy for topping pies, filling cupcakes, swirling into brownies, or even eating it straight from the spoon! Plus, this recipe is free of corn syrup and raw eggs!
What is marshmallow fluff?
Marshmallow creme is like melted marshmallows without the powdery exterior that stays soft and fluffy. I’m going to be honest: I’ve never had marshmallow creme before learning how to make it myself. It has always been something I wanted to try, so when I looked up the ingredients, I felt confident that I could make it.
Is marshmallow fluff the same as marshmallow creme?
It depends. The short answer is No if you purchase from the store. Mashed has a great article about Fluff’s history and the difference between Jet Puffed and Fluff that I highly recommend reading. But, for the sake of our homemade recipe for marshmallow fluff, yes, it can be treated the same.
Are melted marshmallows the same as marshmallow creme?
In short, they’re not the same. Marshmallows have gelatin for stability, an extra ingredient not found in marshmallow creme. It’s best to use marshmallow fluff (aka marshmallow creme, aka marshmallow spread) if it’s called for in a recipe because depending on how it’s used, it can change how your recipe will turn out.
How do I use marshmallow spread?
There’s the classic fluffernutter sandwich of peanut butter and marshmallow cream spread between two slices of bread. Try topping a sweet potato pie with this recipe for marshmallow spread, and toast the top using a culinary torch or briefly under the broiler. You can also try my tasty recipe for Easy S’mores Brownies, which is a simple addition to any brownie mix.
What ingredients do I need to make marshmallow creme?
This marshmallow fluff recipe doesn’t use corn syrup or raw eggs. I use meringue powder, which you can find in your local grocery store. See the recipe card and notes for complete instructions.
Ingredients
- Granulated sugar: Water and sugar are combined in a saucepan to create a syrup drizzled over the dissolved meringue powder.
- Meringue powder: I use meringue powder instead of fresh egg whites, the traditional way to make marshmallow fluff. The price of eggs is still pretty high, so not only will you save money, but you won’t have egg yolks to store.
- Golden syrup: Golden syrup adds a campfire toastiness to this marshmallow spread recipe without the fire. I highly recommend using golden syrup, but honey is another great option if you can’t wait for shipping.
- Vanilla extract: Along with the golden syrup, vanilla extract adds flavor that reminds is synonymous with marshmallows. You can change the flavor profile by substituting mint extract, floral essences, or even cocoa powder.
How do I store marshmallow fluff?
You can store your homemade marshmallow fluff for up to 2 weeks in a sealed container at room temperature. If it deflates before you’re ready to use it, use a whisk to bring back its fluffy texture.
Homemade Marshmallow Fluff
Equipment
- Stand mixer with whisk attachment
- Pen thermometer or candy thermometer
- Saucepan preferably with a pour spout
Ingredients
- ¼ cup + 3½ tsp water divided
- ¼ cup + 2 tbsp (75g) granulated sugar
- ¼ cup + 2 tbsp (117g) golden syrup see notes for substitutions
- 1½ tbsp meringue powder
- 1 tsp vanilla extract
Instructions
- n a medium saucepan (preferably with a pour spout) combine 2Tbsp + 2tsp water, sugar and golden syrup. Stir gently until combined. Insert a candy thermometer set for 240℉, or have a pen thermometer on standby. Heat over medium-high temperature. To prevent crystallization, do not stir while syrup mixture is heating. When large bubbles begin to form begin checking the temperature using your pen thermometer.
- While the sugar syrup is heating up, combine meringue powder and remaining water to the bowl of a stand mixer and whisk until foamy using the whisk attachment.
- Once syrup has reached 240℉, remove from heat, and while the stand mixer is running, slowly and carefully drizzle the syrup into the meringue mixture. As the syrup is incorporated the texture will become white, fluffy and glossy.
- Continue to whip for 7-8 minutes, until the fluff is very thick and glossy. Add in the vanilla extract and whip for an additional minute.
- The fluff can be used immediately, or scoop the marshmallow creme into an airtight container on the counter for up to 2 weeks. If it deflates during this time, it can be whipped by hand to bring back it's fluffiness.
I have not tried this yet. Can I use coconut extract?
Hi Ingrid. That sounds like a tasty idea! Definitely go for it, and let me know how it turns out.