Look no further for the ultimate recipe for fluffy, sweet, and irresistible marshmallow fluff! This versatile treat can be used to top pies, fill cupcakes, swirl into brownies, or simply enjoyed straight from the spoon. Even better, this recipe is completely free of corn syrup and eggs, making it a healthier and more inclusive option. Get ready to impress your friends and family with the best marshmallow fluff they've ever tasted!

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  • 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


  1. In 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 240ºF, 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.
  2. 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.
  3. Once syrup has reached 240ºF, 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.
  4. 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.
  5. 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.


Recipe adapted from King Arthur Baking's Homemade Marshmallow Spread recipe.

  • Meringue powder: If you prefer to use egg whites in this recipe, you can use 1 1/2 egg whites. Whip the egg whites until foamy, then slowly add the sugar syrup. It will deflate but keep whisking and whip up into perfect, glossy peaks.
  • Golden syrup: You can find golden syrup in the international food aisle of your local grocery store. You can also find it here, or use honey if it's not in stock.
  • Vanilla extract: This is a versatile recipe, and the flavor profile can be changed based on how you want to use it. Add 2-4 Tbsp of cocoa powder for a chocolate marshmallow fluff. Or, for an orange creamsicle flavor, add 1/4 tsp of fiori di sicilia.
  • You can easily double this recipe. Use 1/3 cup water to make the sugar syrup and 1/4 cup + 1 tbsp water to mix into 3 tbsp meringue powder..