Homemade Marshmallow Fluff Recipe (2024)

Homemade Marshmallow Fluff recipe is made with no corn syrup. It's delicious for filling cup cakes, cakes, or making Fluffernutter Sandwiches.

See the filling? Mm mm..Homemade marshmallow fluff, so tasty.

I make this on a rare occasion for a treat. We had our life group last Sunday and I thought I would surprise everyone with these babies, but every ones kiddos came down sick so we shared with our favorite neighbors a few Homemade Hostess Cupcakes made with this Marshmallow Fluff recipe.

My husbandand kids thought they had died andgone to heaven when they newwe would have plenty of leftovers!

The marshmallow fluff would be perfect in a banana fluffer nutter sandwich, over some ice cream for a sundae or to fill a cake. I make these on a rare occasion because it is a little work but so worth it!

There is nothing healthy about the sugar to make these but 2 positives of making it yourself is there is no corn syrup andblue food coloring like the packaged product.

Also if you use all organic product it will be organic like mine! If you have never made homemade marshmallow fluff now is the time.Whole Wheat Hostess Cupcakeslink for the chocolate cupcakes and glaze.

Here's how I make Marshmallow Fluff without corn syrup:

Add to a medium/small deep sauce.

• 3/4 cup Sugar
• 1/4 cup Water

Heat over medium heat. Do Not Stir The Sugar!

Place a candy thermometer on the side of pan but don't touch the bottom of the pan. Heat to 240 degrees.

Add to a mixing bowl:

• 4 whole Egg Whites (Make sure no egg yolks are in the whites.)
• Pinch Of Salt
• 1 teaspoon Vanilla Extract

Beat over medium-high speed using a whisk attachment until soft peaks form.

With mixer going over medium-high slowly add remaining 1/4 cup of sugar until egg whites form medium peaks form.

Once Sugar mixture reaches 240 degrees (soft ball stage)remove from heat and remove thermometer.

While mixer is on medium slowly drizzle in the hot sugar mixture being careful not to get it on your skin.

Keep a bowl of cold water close by in case you happen to get the sugar on your skin.

Continue to beat the Sugar/Egg White mixture over medium speed until stiff peaks form.

Lower speed to low and beat until cool enough to handle. About 3 minutes.

Use as desired.

You might also like these other Dessert Recipes:

• Whole Wheat Hostess Cupcakes Copycat
• Chocolate Cake with Ganache Frosting
• German Chocolate Cake