Homemade Marshmallow Fluff

Raven Higheagle


I didn't even realize that it was possible to make this homemade. I'm not sure why..but, now, that I do....well, oh..the possibilities are endless. And this...identical to the jarred version.. Exactly.
Now, you are asking yourself...why is she just showing just a lonely bowl of marshmallow fluff? Well, no fear..this week, look for two more recipes that will include this homemade marshmallow fluff. You will not be disappointed

☆☆☆☆☆ 0 votes
Makes 16 Ounces
10 Min
No-Cook or Other


2 large
egg whites, room temperature
1 c
light corn syrup
1/4 tsp
1 c
confectioner’s sugar
2 tsp
pure vanilla extract


1In the bowl of a stand mixer, using the whisk attachment, whisk together the egg whites, corn syrup & salt on high speed.
2For approximately 5 minutes*,until doubled in volume and thick, forming soft peaks.
3Reduce speed to low and gradually add in the confectioner’s sugar and whisk until fully incorporated.
4Add in vanilla and mix until just incorporated.
5Remove bowl from stand and using a spatula, lightly stir to make sure all ingredients are fully mixed, taking care not to deflate.
6Store in an airtight container in the refrigerator for up to two weeks.
I used a hand mixer with the Wisk attachment and it took me about 10 minutes.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy