Why make this Marshmallow Fluff recipe when you could just buy it from the grocery store? Well friend, it taste much better, it’s cheaper, and it’s actually easier to spread on your favorite desserts than the store bought stuff.
It’s so good, you might find yourself eating it right from the bowl.
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Look to this marshmallow fluff recipe whenever you have a fun and festive event. It’s great for your summer s’mores fix and perfect for a hot chocolate topper.
So, can I tempt you with more sweet treats? You’ll love our rich and gooey s’mores popsicles and our absolutely INSANE s’more ice cream sandwiches.
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Why You’ll Love This Recipe…
- Don’t judge me, but whenever I make this marshmallow fluff, I imagine that I’m flying through the sky eating clouds. That’s because every spoonful is pillowy soft and cloud-like with sweetness that just melts away in your mouth.
- Marshmallow fluff is a versatile dessert upgrade. It’s so good you’ll day dream about what to put it on next. I like to spread it on toast, make the AMAZING cookie sandwiches, and can you keep a secret…? Sometimes I even swirl some in my coffee or hot cocoa.
- Marshmallow fluff brings back all the feels. There’s just something so retro about it. I start to reminisce on simpler times. You know, like Mom making those OMG good fluffernutter sandwiches with peanut butter. Or, the always fun to eat, campfire s’mores.
- So by now, we’ve made many batches of marshmallow fluff. We’ve also bought a lot of the premade stuff and I can confidently say that homemade is so much better tasting. And that’s not all. It also spreads better.
Ingredients
- Eggs – egg whites are the main ingredient and give the marshmallow fluff its…fluff.
- Sugar – adds sweetness and helps give the fluff structure.
- Vanilla extract – brings a sweet, classic flavor to the fluff.
- Cream of Tartar – helps the egg whites whip up firm and hold their shape.
See the recipe card for quantities.
How to Make Marshmallow Fluff
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In a heatproof bowl, add the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium pot with about 2 inches of simmering water.
Whisk the mixture consistently until the sugar has dissolved, about 5 minutes.
The mixture will become frothy, and you’ll know it’s ready when the thermometer reads 160 degrees. It may take another 2 minutes to reach that temperature.
Add the frothy egg mixture into a stand mixer bowl and add the vanilla extract.
Mix on high for 5 minutes. Time to enjoy!
Top Tip
Have patience my friend. Keep the stand mixer running until stiff peaks are formed.
Equipment
While you could use a hand mixer, a stand mixer actualy works better. You’ll avoid hand fatigue and you’re less likely to rush the process.
Storage
For best results, store the fluff in a food container in the fridge for up to a week.
FAQ
Yes, marshmallow fluff is so delish, you’ll want to eat it by the spoonful. But guess what? It’s even better when used to frost cakes or stuff into cookies, or as a topping for a chocolate popsicle. Some folks even swirl it into brownie batter before baking.
I gotta tell ya, hand mixing marshmallow fluff seems like a nightmare unless you’re looking for a nice arm workout. Seriously though, you’re much better using a stand or hand mixer.
Marshmallow Fluff Recipe
Equipment
- 1 stand mixer
Ingredients
- 4 Large Egg Whites
- 1 Cup Granulated Sugar
- ½ Tsp Cream of Tartar
- 1 Tsp Vanilla Extract
Instructions
- In a heatproof bowl, add the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium pot with about 2 inches of simmering water.
- Whisk the mixture consistently until the sugar has dissolved, about 5 minutes. The mixture will become frothy, and you’ll know it’s ready when the thermometer reads 160 degrees. It may take another 2 minutes to reach that temperature.
- Add the frothy egg mixture into a stand mixer bowl and add the vanilla extract.
- Mix on high for 5 minutes. Time to enjoy!
Notes
- Store in an airtight container in the fridge for 2-3 days.
- Spray your tools with cooking spray when you spread the marshmallow fluff. It’s very sticky.
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