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Homemade Marshmallow Fluff With Just 4 Ingredients and NO Corn Syrup

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This homemade marshmallow fluff recipe is so easy, you’ll never buy the jars of fluff again. Plus? This has none of the wonky marshmallow fluff ingredients that come with store-bought. Once you know how to make marshmallow fluff without corn syrup, you’ll never go back to the jarred version. It’s that easy.

I use this in my swoon-worthy homemade gourmet fudge recipe.

bowl of marshmallow fluff from above


How to make marshmallow fluff without corn syrup

The marshmallow fluff ingredients list on store-bought fluff starts with corn syrup as its number one ingredient. That corn syrup is very likely made from GMO corn, so I just won’t buy it. Trouble is, my famous fudge recipe calls for a jar of marshmallow fluff.

Side note: Whether you call this product marshmallow fluff or marshmallow creme seems to be a regional thing. Oddly, we always called it fluff when I was growing up, but upon closer inspection the jarred version sold in my region actually calls it creme. ::shrug::

When my friend Melanie at Frugal Kiwi shared a recipe several years ago for Corn Syrup-Free Marshmallows, I knew I’d found the solution.

Instead of turning the mixture into marshmallows, I modified it into a homemade marshmallow fluff recipe. This is one of those recipes that’s deceptively simple to make, though you will have to spend a bit of time watching the candy thermometer as the mixture comes up to temperature.

I make this marshmallow fluff recipe once a year for the sole purpose of adding to my homemade fudge, but if you need to keep it longer you can store it for 2-3 weeks in the fridge. Making marshmallow fluff myself means that I was able to indulge in our annual tradition without the icky corn syrup that comes in store-bought fluff.

If you use marshmallow fluff in fluffer-nutter sandwiches, you might make this recipe more than once a year.

making marshmallow fluff

Homemade Marshmallow fluff recipe

Making this recipe requires a mixer. A stand mixer makes it easy, as you’ll be able to do some clean up while the homemade marshmallow creme is mixing. A hand mixer will do the job, too, though.

Once made, you can use this fluff in my famous fudge as I do, make a fluffer-nutter sandwich, or stir some into a cup of hot chocolate.

Vegetarian marshmallow fluff

While I’ve not tried it, agar agar is the common vegan substitute for gelatin. It replaces gelatin on a one-to-one basis. I’ve had a lot of people ask how to make marshmallow fluff that’s vegan. For that, you can try the agar agar option and substitute sugar for the honey.

homemade marshmallow cream in a bowl

★ Did you make this marshmallow fluff recipe? Don’t forget to give it a star rating below! ★

bowl of marshmallow fluff from above

Homemade Marshmallow Fluff Recipe with NO Corn Syrup

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This is one of those recipes that's deceptively simple to make, though you will have to spend a bit of time watching the candy thermometer as the mixture comes up to temperature.



  1. Stir together gelatin and ¼ cup cool water in a large mixing bowl. (If you’ll be using your stand mixer, that’s the bowl you’ll want to use.)
  2. Combine sugar, water, honey, and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until mixture reaches soft ball stage on a candy thermometer (112-115 degrees C; 238-240 F).
  3. Using a hand mixer or a stand mixer with a whisk attachment, set mixer on low and slowly pour hot syrup over gelatin in mixing bowl. When thoroughly combined, increase speed to high. Beat until mixture becomes lukewarm and starts to get stretchy. With my stand mixer, I had a bowl full of bright white marshmallow fluff in about ten minutes.


*I've had a lot of people ask about making a vegan marshmallow fluff. While I've not tried it, agar agar is the common vegan substitute for gelatin. It replaces gelatin on a one-to-one basis.

Making this recipe requires a mixer. A stand mixer makes it easy, as you'll be able to do some clean up while the homemade marshmallow creme is mixing. A hand mixer works, too, though. 

I make this marshmallow fluff recipe once a year for the sole purpose of adding to my homemade fudge, but if you need to keep it longer you can store it for 2-3 weeks in the fridge.

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 94Unsaturated Fat: 0gSodium: 2mgCarbohydrates: 27gSugar: 27g

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bowl of homemade marshmallow cream

First published in December 2013; this post has been updated.

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

76 comments… add one
  • Liane Curtis Dec 30, 2013, 7:14 pm

    I spoke with a representative of today, and their fluff does NOT use GMO modified corn in their corn syrup. In fact, after extensive lab testing, their fluff was approved for import to Germany, which strictly bans GMOs! So how about the cows and pigs whose hooves are used for the gelatin in your recipe? Have they been fed GMO modified grains, or been directly genetically modified? Just wondering.

    • Tony Hoffman Mar 21, 2015, 5:08 am

      I agree,i wonder if they eat seedless watermelon, which is GMO

    • Sonia Oct 22, 2016, 6:57 am

      I was wondering the same thing about the gelitan. I used to love Food inc but sometimes I wonder about the lack of research done before they post. They tend to post recipies that include too many unhealthy ingredients.

      Thanks for going the extra step.

    • Rochelle Mar 22, 2018, 8:28 am

      I just called the fluff company and was told “more than likely it contains GMO from corn. This was 3/22/18. I’m so sad!

      • Rose Aug 28, 2019, 12:24 pm

        I’m allergic to corn, so I’m SO HAPPY to have found this recipe!

        • Kris Bordessa Aug 29, 2019, 1:53 pm


    • levi Sep 14, 2019, 5:16 am

      can I make this without gent

    • Paula Aug 22, 2020, 2:39 pm

      Liane, I’m so sad that you feel the need to make fun of people who are attempting to go to the source of many of our medical issues and make homemade good for you treats. You may know their are wonderful sources for gelatins from grass fed cows, whom are humanely raised. Gelatin unlike high fructose syrup is not a blank “empty calorie” additive. Gelatin has collagen and other minerals that our bodies need for bone and muscle health. Marshmallow fluff from the kraft jar is highly processed with NOTHING out body needs. Get over your OMG it’s made from hooves, This I can source good gelatin, use raw sugar,local honey and know I’m feeding my children well.

  • Quinn Dec 1, 2014, 4:02 pm

    THANK YOU for this recipe! Does this mean I can make my mama’s fudge again!?! Yea!!

  • Jeri Dec 3, 2014, 2:35 pm

    Looks yummy ! I would use Great Lakes gelatin though 🙂

    • Nichole Fausey Nov 23, 2018, 11:27 am

      Yes! And it comes in organic!

  • Jessica @ConveyAwareness Dec 4, 2014, 12:57 pm

    Kris, do I absolutely need a candy thermometer or can I safely eye this one? I don’t have a candy thermometer as I don’t make candy ever but have made some super yummy toffee that I could eye. Pinned and shared, too. Thanks! =)

  • Devon Dec 5, 2014, 6:59 am

    Can this be made with maple syrup instead of the sugar?

    • Kris Bordessa Dec 6, 2014, 8:48 am

      I’ve not tried it, so can’t say. You try and report back! 😉

      • Lane H. Nov 25, 2019, 3:47 pm

        Kris! I’m so grateful for this recipe! I’ve had to give up soooo much!!!
        I’ll search for the organic gelatin.
        I’m sorry to know that there are many who are allergic to corn,as well. I’m grateful to know I’m not alone.
        Thanks again!

        • Kris Bordessa Nov 30, 2019, 7:57 am

          Glad to help!

      • Lori Mar 26, 2020, 12:51 pm

        Can this be used for marshmallow buttercream frosting?

        • Kris Bordessa Mar 29, 2020, 1:20 pm

          I can’t imagine why not!

    • Samantha Jan 18, 2019, 6:39 am

      Just made this fluff!! I used maple syrup as a substitute to honey, and didn’t have a candy thermometer either. I looked up “how to determine ‘soft ball’ stage without a candy thermometer”. Ten minutes with the stand mixer- it came out amazing!

    • Kristen Dec 21, 2019, 10:28 pm

      Any luck using maple syrup to make fluff?

      • Kris Bordessa Dec 23, 2019, 11:09 am

        To replace the small amount of honey? That should work fine.

  • M Dec 7, 2014, 8:47 am

    Do you think it would work out to substitute agar or other vegetarian thickeners for the gelatin?

    • Kris Bordessa Dec 7, 2014, 8:59 am

      I’ve not tried this personally, but have heard from other people that agar does work. Report back?

  • sara Dec 7, 2014, 5:47 pm

    Have to try!!!!

  • Becca Dec 9, 2014, 10:47 am

    Do these ever harden like home made marshmallows do?

    • Kris Bordessa Dec 10, 2014, 6:55 am

      I’ve never kept it around long enough to know!

  • Tammy Jun 8, 2016, 12:28 pm

    Thank you so much. I’m allergic to corn, corn syrup, etc. Obviously this limits ALOT of things I can eat at the grocery, but you just gave me some great recipe possibilities.

  • Daniela Vaca Oct 1, 2016, 5:40 am

    Could you please give me the ml meassurement on the water please? Im fron south America and meassurements change a lot

    • Kris Bordessa Oct 1, 2016, 8:29 am

      There must be an online converter? I have no idea how to do this. (I have the same struggle when I find recipes with metric/weight measurements!)

    • nicky Oct 13, 2019, 10:21 am

      15ml gelatin, 59ml cool water,
      237ml sugar, 89ml water, 15ml honey,
      1ml vanilla extract

  • Daniela Vaca Oct 1, 2016, 5:41 am

    Actually if you could provide the recipe im weight that’d be amazing! Thanks!

  • Marianne Oct 23, 2016, 5:26 pm
    • Tammy Dec 8, 2017, 2:21 pm

      Thank you, Marianne. I hope to try this soon

  • Patty Nov 21, 2016, 2:58 pm

    I found out recently that I have an allergy to all corn products, so I am excited that I can now have marshmallow fluff again. Thank you very much.

  • Alana Meiners Nov 5, 2017, 7:14 pm

    I’ve made it marshmallows with kosher fish gelatin with success.

  • Jane Dec 15, 2017, 5:54 am

    I need to make this sugar free. Would it work with THM Gentle Sweet or Pyure?

    • Kris Bordessa Dec 15, 2017, 9:04 am

      I’m not familiar with either of those substitutes, so I can’t say. If you try it, report back!

  • Marie Hardy Feb 24, 2018, 4:23 am

    Have you used this to make rice krispy treats?

    • Kris Bordessa Feb 24, 2018, 9:55 am

      I have not, but I can’t imagine why it wouldn’t work.

    • Nancy Payne Counts Jan 12, 2019, 7:52 pm

      I have with my friend who has two children with Every allergy under the sun (gluten, dairy, eggs, soy, canola oil, high fructose corn syrup, etc.) and Marshmallow krispie treats are a favorite for all the kids, And Adults! I just love the Mallow anyway I get it!! Lol

  • Michelle Mar 24, 2018, 9:39 pm

    So delicious! I will make this again.

  • Dave Apr 20, 2018, 7:26 pm

    I’ve made this recipe several times now and every time, after the fluff cools for several hours it becomes so thick it’s like the inside of a marshmallow. No soft and gooey like the jars at all. What am I doing wrong? Anyone else experience this?

    • Kris Bordessa Apr 23, 2018, 3:46 pm

      Hm. It does get a bit thicker after it’s refrigerated, but I find it to be similar in texture to the jarred product. Maybe try it with slightly less gelatin?

  • Emily Jun 15, 2018, 6:46 am

    Instead of agar agar, could one use pectin in place of geletin?

    • Kris Bordessa Jun 15, 2018, 7:45 pm

      I’ve not tried that, so couldn’t speak to your question.

  • Nichole Fausey Nov 23, 2018, 11:29 am

    Does this taste at all like honey? I made marshmallows last year and used honey and my mother, who doesn’t like the flavor of honey, could not eat them. Thank you.

    • Kris Bordessa Nov 23, 2018, 1:28 pm

      I don’t think so. A person would have to be highly sensitive to notice the honey flavor, I think.

  • Lindsay Dec 5, 2018, 4:49 am

    How’s much does this make ? I’m looking to make two recipes of the fudge + some to eat?

    • Kris Bordessa Dec 5, 2018, 9:15 am

      It makes roughly the amount you’d find in a marshmallow fluff jar.

  • Jane Jan 5, 2019, 10:17 am

    I have now made this twice. First batch, sugar too hard but fluff was delicious. Second batch got the sugar soft ball using the ice water test. Fluff came out great, I had reduced the honey to half a tablespoon. The finished fluff ended up with some crystalization. Maybe from the reduced honey?

  • Raissa May 5, 2019, 1:03 pm

    Hi! Do you think this marshmallow fluff can be toasted to use in smores?

    • Kris Bordessa May 7, 2019, 6:23 pm

      I think it would be great in smores! (not sure what you mean by toasting it, though?)

  • Bee May 23, 2019, 1:49 am

    The recipe tastes great, works out nicely and is super easy to make BUT although I stuck 100% to the recipe and the directions it’s only a fluff while it’s still warm. As soon as it goes into a jar and cools completely it turns into a solid marshmallow which was disappointing. I needed a fluff to spread and dip. For making homemade marshmallows however it’s great and I’d use it again. Now I don’t know what to do with it, will it return to fluff warmed up?

    • Kris Bordessa May 23, 2019, 3:46 pm

      Thanks for the feedback. Perhaps try with a bit less gelatin?

  • c. Sep 14, 2019, 8:46 am

    I hate to be the bearer of bad news, but Marshmallow Fluff is supposed to be made with egg whites. Gelatin is used in regular marshmallows. Marshmallow Fluff is literally just an Italian meringue, as far as I can tell. Most recipes call for sugar+corn syrup as the base of the simple syrup, instead of just sugar.

    • Kris Bordessa Sep 20, 2019, 12:50 pm

      Hunh! I would think that would be quite meringue-like.

  • Cheryl Vitello Nov 30, 2019, 4:30 am

    Before I try this recipe, I’d like to ask if I pile a big spoonful of this on top of a cookie, can I expect it to hold its shape?

    • Kris Bordessa Nov 30, 2019, 7:57 am

      It holds its shape pretty well! You might test it while you’re whipping it. Continue whipping until it reaches a texture you like!

  • Juliet Smith Dec 6, 2019, 5:41 am

    Thank you! My little guy is allergic to corn. Your recipe has just helped me be able to make his birthday cake wish come true!

    • Kris Bordessa Dec 6, 2019, 7:57 am

      So glad to make that birthday wish come true!

  • Beverly Armijo Dec 19, 2019, 2:27 pm

    Thank you for sharing this recipe, its great for frosting a choc. cake as well! YUM!

    PS: we worry too much about GMO’s- I take Christ at his word when he said “Not that which goeth into the mouth defileth a man, but that which cometh out of the mouth, this defileth a man.”
    Let’s worry more about what comes from the heart- that it be love and not hate. Bless your food & let God take care of the GMO’s.

    • Kris Bordessa Dec 23, 2019, 11:10 am

      I’m glad you liked it! (I’ll stick with my no-GMO policy, though!)

  • nancy Apr 21, 2020, 3:02 pm

    Hi, I made this and it worked great but then I put it in the jay and it went to liquid… what went wrong??

    • Kris Bordessa May 21, 2020, 11:57 am

      I’m not sure. Possibly under-whipped?

  • Molly Jun 3, 2020, 5:35 pm

    Hello. I’m very interested in making this recipe! One question though: should we use agar powder or the jello-like agar agar? Thanks, looks yummy!

    • Kris Bordessa Jul 18, 2020, 2:22 pm

      As I say, I’ve not actually used this, but I imagine dry powder?

  • Jamie Jun 10, 2020, 2:56 am

    Our family hates meringue and store bought cool whip. Can’t wait to try this my chocolate and banana pies!!! Do you think it will be thick enough when put on pies and not be runny? Especially if kept in refrigerator?

    • Kris Bordessa Jul 1, 2020, 8:26 am

      In my experience, it’s pretty stiff!

  • Barb Jul 23, 2020, 11:28 am

    I’m so happy I found this recipe! Easy and I had all the ingredients on hand! Thanks!

    • Kris Bordessa Jul 28, 2020, 12:31 pm

      Glad it worked for you!

  • Amber Aug 5, 2020, 6:38 am

    Do you think it would work using just honey as the sweetener instead of sugar?

    • Kris Bordessa Aug 6, 2020, 3:23 pm

      If I had to guess, I’d say it might take a bit longer to thicken, but I haven’t tried this. If you try it, will you report back??

  • John Sep 5, 2020, 12:00 am

    I read everyone likes the recipe it sounds good but my question is how close does it come to the actual taste of the hostess made cream filling and the cupcakes that’s what I want to find out.

    • Kris Bordessa Sep 5, 2020, 8:09 am

      I don’t think this is the same as what’s in a Hostess cupcake!

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