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Homemade Marshmallow Fluff Recipe

June 13, 2008

This recipe came to me by way of a friendly food pal Tippy St. Clair and she was nice enough to allow me to share this with you. Since so many of us are doing our best in making things organic and from scratch, when your kids are asking for a fluffanutter sandwich, you can happily make up a batch of homemade fluff to your hearts content, ok to your kids’ happy content!

I quote Tippy: “It is impossible to get marshmallow fluff over here. I’ve had this recipe for years and it goes around the world with me. I keep a copy in the back of my passport!”


  • 3 egg whites
  • 2 cups light corn syrup
  • 1/2 tsp salt
  • 2 cups confectioner’s sugar
  • 1 Tbsp vanilla extract


  1. In a large bowl, combine egg whites, corn syrup and salt.
  2. Mix with mixer on high speed for 10 minutes (or until thick).
  3. Add in icing sugar.
  4. Beat on low speed until well blended.
  5. Add vanilla and mix until blended.
  6. It’s now ready to use or store.
  7. *To make strawberry fluff, substitute strawberry flavoring for the vanilla and add one or two drops of red food coloring.
  8. This recipe may be frozen for later use.
  9. Remove from freezer and stir until fluff is mixed.
  10. It can be kept in the refrigerated for up to 1 week,.
  11. Stir well with a spoon before serving
  12. **You can use this in any recipe that calls for marshmallow creme/fluff.
  13. Equivalents:
  14. 1 tablespoon Marshmallow Cream = 1 large marshmallow
  15. 3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
  16. 7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
  17. 16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows

Sandwich Ideas: Make an amazing nutella, peanut butter and your homemade fluff on toast – super good! Make your own fluff filled cookies, use a dollop on ice cream and even use this as a filling in cakes.

4 Comments leave one →
  1. July 31, 2009 10:16 am

    Thanks for sharing. I’ll make good use of it!

  2. LeeAnn permalink
    March 14, 2010 11:02 am

    Thank you so much for posting this! My husband has food allergies and can’t have the store fluff. He can’t have corn syrup either, but I think I will try to substitute that for golden syrup and see how that works! Now I can make good fudge for him! Thank you!

  3. March 14, 2010 11:07 am

    LeeAnn – do try it and let me know how it all turns out. Also, I have recently have tried tasting a pastry made with the Splenda sugar substitute – and was amazing at how great it tastes along with its texture which was surprising close to the real McCoy if you will.

  4. Hana permalink
    July 8, 2010 12:54 am

    Hi! I was wondering how much fluff this makes. Like…5 cups? 10 cups? Any ideas?

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