Homemade marshmallow fluff is surprisingly easy to make and tastes fresher and richer than store-bought. It’s made with just a few pantry staples, has no preservatives, and can be used in dozens of sweet recipes. Plus, whipping it yourself allows you to control the texture—soft, fluffy, and perfect every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar
Light corn syrup
Water
Egg whites
Cream of tartar
Salt
Vanilla extract
Directions
In a small saucepan over medium heat, combine the sugar, corn syrup, and water. Stir gently to dissolve, then bring to a boil without stirring.
While the syrup is heating, place egg whites, cream of tartar, and salt in a clean mixing bowl.
Using a stand mixer or hand mixer, beat the egg whites on medium speed until soft peaks form.
Once the sugar syrup reaches 240°F (soft-ball stage) on a candy thermometer, remove from heat.
With the mixer on low speed, slowly drizzle the hot syrup into the egg whites in a thin stream.
After adding all the syrup, increase the mixer speed to high and beat for 6–8 minutes, or until the mixture becomes glossy, thick, and fluffy.
Beat in the vanilla extract until incorporated.
Use immediately or store as directed.
Servings and timing
This recipe makes about 3 cups of marshmallow fluff. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Flavored fluff: Add almond extract, peppermint extract, or citrus zest for a fun twist.
Colored fluff: Add a drop or two of food coloring for holidays or themed desserts.
Vegan version: Use aquafaba (chickpea brine) in place of egg whites and adjust sweeteners accordingly.
Storage/Reheating
Store marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before using for easier spreading or mixing. Fluff does not require reheating, but can be gently stirred to refresh the texture after refrigeration.
FAQs
Do I need a candy thermometer?
Yes, for best results. The sugar syrup must reach 240°F to ensure the correct texture and stability.
Can I use honey instead of corn syrup?
Corn syrup gives the best consistency, but honey can work in a pinch, though the flavor and texture may vary.
Is it safe to use raw egg whites?
This recipe uses a hot sugar syrup that cooks the egg whites during mixing. You can also use pasteurized egg whites for extra safety.
Can I make this without a stand mixer?
Yes, a hand mixer works fine, but be prepared to mix for several minutes to get the right texture.
Can I use this as frosting?
Absolutely—it’s perfect for cupcakes, cakes, or even as a filling for sandwich cookies or whoopie pies.
Why is my fluff too runny?
It may be under-whipped or the syrup didn’t reach the correct temperature. Beat longer until it thickens.
Can I toast this like meringue?
Yes! Use a kitchen torch to toast it on desserts like s’mores pies or cupcakes for that toasted marshmallow effect.
Can I freeze marshmallow fluff?
It’s not recommended. Freezing can alter the texture. Refrigeration is best for storage.
Is this the same as marshmallow cream?
Yes, marshmallow fluff and marshmallow cream are generally the same in texture and use.
Can I double the recipe?
Yes, but be cautious when handling hot syrup and make sure your mixing bowl can accommodate the volume.
Conclusion
Homemade Marshmallow Fluff is an easy, irresistible treat that’s fluffy, glossy, and far more delicious than store-bought versions. With just a few ingredients, you can whip up a batch that’s perfect for spreading, dipping, filling, or topping your favorite desserts. Once you try it, you’ll never go back to the jarred stuff again.
Cadbury Egg Cookies are soft, chewy Easter cookies packed with crushed Cadbury Mini Eggs and chocolate chips. With a sweet, festive flair and classic cookie texture, they’re perfect for springtime celebrations or using up Easter candy.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups chopped Cadbury Mini Eggs
1 cup semi-sweet or milk chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract, mixing until combined.
Gradually mix in the dry ingredients just until incorporated.
Fold in chopped Cadbury Mini Eggs and chocolate chips if using.
Optional: Press extra Mini Egg pieces on top of each dough ball for decoration.
Bake for 9–11 minutes, until edges are lightly golden and centers are set.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Crush Mini Eggs in a zip-top bag using a rolling pin—leave some larger chunks for texture.Chill dough for 30 minutes if cookies spread too much during baking.Use white or dark chocolate chips for variation.To freeze, store baked cookies or raw dough balls in a freezer-safe container for up to 2 months.Warm baked cookies in the microwave for 10 seconds for a gooey texture.
