Homemade Marshmallow Fluff

If you have even a passing fond memory of opening your lunchbox and finding a Fluffernutter inside, that classic sandwich made with peanut butter and smooth, spreadable marshmallow creme, you owe it to yourself to try making Fluff at home at least once. And if, by some chance, you were that spastic kid with the permanent ring of red Kool-Aid stain around your mouth, and that dried bit of Fluff stuck in the corner of your mouth, you should be bringing your computer into the kitchen right now to try this homemade version.

Homemade marshmallow Fluff lives up to your best expectations and memories of this sandwich, and delivers on a level that the commercial counterpart can’t hope to meet. The homemade version is smooth, creamy, and flows and spreads easily. It can be used in any recipe that calls for store-bought marshmallow Fluff (the best recipes always do), and pleasantly coats the inside of your mouth, not to mention every single surface in your kitchen. It keeps in the fridge for about two weeks.

Homemade Marshmallow Fluff
(Adapted from a recipe found on WhatsCookingAmerica.net)


  • 3 egg whites, at room temperature
  • 2 cups light corn syrup
  • 1/2 teaspoon salt
  • 2 cups sifted powdered sugar
  • 1 tablespoon vanilla extract


In the bowl of a standing mixer, combine egg whites, corn syrup, and salt. Beat with wire beater on high speed for five minutes, or until the mixture has thickened and doubled. Reduce speed to low, and add vanilla and powdered sugar. Stir until well blended.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. This sounds wonderful! I’ll admit, we used to go one worse (better?) and add jelly to the sandwich, too. But I have the best memories of homemade fudge with Fluff and melting it into our hot cocoa after coming in from playing in the snow. So good! Thanks for sharing, really looking forward to trying the recipe!

    1. Here’s a thought: For use in cocoa, try adding peppermint extract, instead of vanilla in the last step. Mint flavored Fluff? Yes, please.

  2. I’ll have to try this – it’s basically the same as my marshmallow recipe, but without the gelatin (which is evil).
    Here’s another idea for using fluff: Graham cracker, square of Hershey’s milk chocolate, home made fluff on top and put it under the broiler until the fluff browns. Top with fresh berries – it’s awesome!

  3. I had to make a sandwich with marshmallow Fluff after reading this. Unfortunatley not home make since it’s really hard and expensive to buy corn syrup in Sweden.

    1. Here’s a recipe for the Cecilia in Sweden:
      3 egg wgites
      2 1/2 C sugar
      3/4 tsp cream of tartar
      1 1/2 tsp vanilla essence
      3/4 cups boiling water
      Mix first three ingredients in a deep bowl, mix with electric mixer on LOW until mixed well, then slowly add boiling water still on low speed. Once all water is in then turn to high and mix until peaks form. This recipe was not as thick as the one with corn syrup, but then it might have been because I didn’t mix it long enough. I had 6 impatient children at my elbow! ENJOY!
      Living outside of the US makes for some fun learning on how to make many things from scratch

      1. That is a nice recipe. Only I make a simple syrup using 2 to 1 sugar to water Actually I use tabiono sugar. And you get the map sly flavor. That being said. I copied your recipe and can’t wait to try it

  4. Um.. Raw egg whites? ;w; Well, I guess it’s about time I let go of my fear for nomming raw eggs..

    1. Most chefs I work with use raw eggs. If you have a reliable egg supplier, and you know there is not a long transport/transfer of product, it is “safer” (nothing’s 100{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}) than buying them where you don’t know their source. Supposedly, places that deal in high volume, and fast turnover of product, are also felt to be a more reliable source. It’s still not reccomended to serve anything made with raw eggs to the very young and old.

    1. yes you can also freeze it for months..I make this and put it in gallon zip baggies and keep my husbands gma loaded with it…she wont make fudge with store bought any more..

  5. I made this last night, and it turned out great! We taste tested with both peanut butter & Nutella, and the Nutella wins hands down. *lol* I can’t wait to have some over ice cream! Thanks so much for the recipe.

  6. I am considering making this to put in home made mallomars for the holidays. Do you think it will be thick enough to do that? If I make the eggs really stiff, would that help? I was going to add peppermint to some and lavender or ginger to some of the mixture as well.

    1. The consistency of this spread is a little bit loose, for mallomars. I would add a packet of gelatin, to bring the thickness closer to a marshmallow.

    1. I haven’t tried substituting this spread for marshmallow, but I imagine it would work well. Be sure to come back and let us know!

      1. So I finally made it, it took almost a year to fit into my crazy baking schedule. Fluff is great, so simple to and not too overpowering sweet. Which made the the nutella rice krisipie treats even better. I eye-balled the amount of fluff-probably about a cup and half. Thanks again for the recipe.

  7. Hi, I’d love to make this but I can’t find corn syrup in the UK, ive heard you can subsitute corn syrup for golden syrup, would that work for this recipe?

      1. Tallulah, i’m from the UK, i’ve tried with golden syrup and it tastes awful! (funny colour too) you can boil up a sugar/water syrup and use that instead of the corn syrup. I have since found some Karo light corn syrup in Fenwicks, Newcastle.

  8. I’m trying to use this recipe as stuffing for Whoopie Pies, it seems to thin and keeps running out. Will the gelatin help to thicken up the cream?

    1. It’s the right consistency for sandwiches, but probably wouldn’t be great as-is for whoopie pies. And yes, a little gelatin should thicken it up!

  9. I just made this with Karo 1/3 calorie syrup and it came out great (for those who might be interested in reducing their calories) but in addition to the vanilla extract, I also added orange extract and turned this into an orange creme fluff. Oooooooooh boy. Very yummy. Thank you so much for such an easy recipe!

  10. I would love to have the recipe using the gelatin – without the egg whites, as I am allergic to egg white. I had it at one time, but ever since I moved, Have not been able to find it.

    Thank you.

  11. Just seen this and thanks so much will try this in so many ways.In my fudge,my mother always loved it I still make it,then I think it can be used in treats just would not have to use butter then.Then have a jar of it just to eat I never leave a jar alone.Again thanks

  12. Just read Marshmallow Fluff recipe. Can’t wait to try it!! Have Grandkids and Great-Grandkids that have never had Fluffnutter Sandwiches (nor have I), so it’ll be fun to give it a whirl! Thanks for the recipe!

  13. This is my recipe and so so good but yours sounds so much easier! Have to try this..just found your posts and love your recipes. I grew up in Rockland so makes me want to try them even more LOL

    Homemade Marshmallow Fluff

    Makes about 5 cups
    Prep 20 minutes
    Cook 10 minutes
    Total 30 minutes

    3 large egg whites
    2/3 cup plus 2 tablespoons sugar
    3/4 cup light corn syrup
    1 teaspoon pure vanilla extract


    Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
    In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
    Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
    Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

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