Homemade Marshmallow Fluff With Just 4 Ingredients and NO Corn Syrup

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.

purple ceramic bowl with marshmallow fluff in a peak.

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.

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marshmallow fluff in a brown bowl from above.


Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.

Gelatin — Use the off-the-shelf Knox brand gelatin or opt for a higher grade grass-fed gelatin. This is the ingredient that makes the fluff stretchy. It is NOT vegetarian. Agar agar is usually used as a gelatin substitute but I haven’t tried this recipe using that method. If you do, please chime in and let us know how it goes.

Honey Using honey instead of corn syrup allows us to make this a GMO-free recipe. 

Vanilla Use real or imitation vanilla extract or homemade vanilla for a subtle vanilla flavor.

making marshmallow fluff

Making this 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.

Start by dissolving the gelatin in cool water. Heat sugar, water, honey, and vanilla and cook to soft ball stage. Once you’ve reached this stage, slowly pour the hot mixture over the gelatin and begin mixing. It will take about ten minutes for the mixture to start to get stretchy and fluffy.

Using Marshmallow Fluff

  • Use it as I do as an ingredient in homemade fudge
  • Make a fluffer-nutter sandwich with peanut butter
  • Top hot cocoa
  • Make rice cereal treats
  • Make cake frosting
  • Fill homemade whoopie pies

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.

Storing Your Fluff

Store in the refrigerator for up to two months. It will become significantly thicker when it’s chilled. Allow it to come to room temperature for a softer texture. 

homemade marshmallow cream in a bowl

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

purple ceramic bowl with marshmallow fluff in a peak.

Homemade Marshmallow Fluff Recipe with NO Corn Syrup

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.
4.40 from 271 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Author: Kris Bordessa


  • 1 tablespoon gelatin
  • ¼ cup cool water
  • 1 cup granulated sugar
  • cup water
  • 1 tablespoon honey
  • ¼ teaspoon vanilla extract


  • 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.)
    1 tablespoon gelatin, 1/4 cup cool water
  • 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).
    1 cup granulated sugar, 3/8 cup water, 1 tablespoon honey, 1/4 teaspoon vanilla extract
  • 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.


Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.1g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 27g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

144 comments… add one
  • Kayleigh Jul 2, 2024 @ 13:31

    Can you make this recipe with a sugar free substitute for the granulated sugar?

    • Kris Bordessa, National Geographic author Jul 8, 2024 @ 15:34

      I have not tried this, so can’t speak to that.

  • Rebecca Jun 12, 2024 @ 9:55

    Turned out perrrrfect! Only took 5min in my stand mixer. Be careful not to leave your stove unattended, when it starts boiling it can come high with the bubbles! I needed fluff for a smores cookie bar and did not want to use commercial one. So happy i tried it! Worked fine with my infrared thermometer as well as meat thermometer

  • Charlotte Apr 7, 2024 @ 14:36

    I plan to use this recipe to mix with peanut butter and molasses to make Amish peanut butter spread. I need 28 ounces to make my recipe. If I double your recipe I am thinking that would be close to 28 ounces.

    • Kris Bordessa, National Geographic author/certified master food preserver Apr 15, 2024 @ 6:51

      Are you talking weight or liquid measure? This recipe makes the equivalent of a jar of fluff (7 ounces by weight) or 2-ish cups.

      • Charlotte May 12, 2024 @ 15:09

        Weight measurement. I doubled the amount of fluff and the Amish pb spread tastes alright but the texture is too chewy. I think I need to make 4x the recipe of fluff to get it right.

  • Barb Feb 15, 2024 @ 12:00

    Thank you for the easy to follow recipe. The fluff turned out wonderfully delicious. The yield was about double what I needed for a filling in a Bundt cake, so now I’m excited to make another dessert to use the rest. It did take quite a while to get fluffy, not sure what the expected time is but it took over 20 minutes in the stand mixer.

    • Kris Bordessa, National Geographic author/certified master food preserver Feb 19, 2024 @ 10:13

      Extra dessert is always a bonus! 😉

  • Kristin Collins Jan 18, 2024 @ 20:08

    Thank you for a perfect recipe 🙂 I followed the recipe and to my surprise it came out perfectly marshmallow peaks and tomorrow I am making your fudge.

    • AttainableSustainable Jan 19, 2024 @ 5:06

      You’re welcome. So glad you love it! 🙂

  • Glenna in AZ Dec 18, 2023 @ 12:56

    Can this recipe be doubled? Just wondering if it would overfill the mixer bowl?

    • AttainableSustainable Dec 21, 2023 @ 7:42

      This recipe makes about 2 cups of fluff, so as long as your mixer bowl can fit 4 cups it should be fine!

      • Kendra Jul 5, 2024 @ 11:49

        Awesome thanks, that’s be a mess if if had but read this I was gonna double anyway!!

  • Dahlia Dec 18, 2023 @ 2:37

    I tried every which way to print and it didn’t work. I did save the recipe. I plan to use it on a chocolate pie with a graham cracker crust.

    • AttainableSustainable Dec 21, 2023 @ 7:48

      I’m sorry the printing didn’t work for you! Glad you were able to save it, that sounds delicious!

  • Jackwelyn Dec 10, 2023 @ 19:54

    How long will it stay in fluff form without falling back into liquids

    • AttainableSustainable Dec 21, 2023 @ 8:47

      I usually use it right away, so I’m not actually sure. The ingredients will be safe for a week or two, but I don’t about separation.

    • Shelley Feb 3, 2024 @ 13:33

      My fluff became firm about 2-3 hrs later. Still delicious and made wonderful soft marshmallows!

  • Tracy Goode Nov 22, 2023 @ 11:14

    Made this today for a batch of pumpkin fudge. Came out lovely! Thanks for the recipe.

    • AttainableSustainable Nov 30, 2023 @ 6:33

      Yum! You’re welcome 🙂

    • Ruth Jan 24, 2024 @ 6:05

      Tracy, PLEASE share the recipe for pumpkin fudge ! Thank you.

  • Verne Lake Nov 1, 2023 @ 21:25

    Is there any way to make a sugar free version of this ?

    • AttainableSustainable Nov 2, 2023 @ 5:05

      I haven’t tested this recipe for a sugar-free alternative, sorry!

    • Holly Copelin Nov 21, 2023 @ 13:45

      I was wondering that myself. Hopefully we’ll find a sugar free version somewhere.

    • Myquilts Dec 17, 2023 @ 10:29

      You can use Swerve 1:1.

  • Hihina Oct 8, 2023 @ 14:28

    Tested this recipe today!
    I was careful to cook to just under soft ball (235F ), and got a beautiful creamy fluff that holds its shape well but never really sets solid. Can’t cut it. It’s perfect for adding to frosting for marshmallow frosting!!

    I suspect if you cook the sugar longer you can get a nice firm marshmallow.
    For people whose fluff is setting into a marshmallow, you might be cooking the syrup too long. The syrup temp will continue to rise even after being removed from the heat, so a touch too early is better than late.

  • Lane Aug 2, 2023 @ 20:31

    Wasn’t sure if it would work for me or even be good. Well, I made it. It works great for my business and taste great.Tried it out on someone that lives very few foods. They thought it was great. Thank you for posting this recipe.

    • AttainableSustainable Aug 3, 2023 @ 7:25

      I’m so happy to hear that, glad you loved it 🙂

  • B May 14, 2023 @ 22:14

    Should this be mixed with crispy rice cereal immediately, or should it be reheated? When I look for a Rice Krispies treats made with marshmallow fluff recipe online it says to add it to 4 T of melted butter in a pan before mixing with Rice Krispies. But, do you think that step is needed if I don’t cool this completely?

    • AttainableSustainable May 18, 2023 @ 6:31

      I *think you could mix it right away, try it and see what works best. I’m not sure about the butter for that specific recipe!

  • Joy Dec 13, 2022 @ 8:14

    Approx how much does this make? My fudge recipe calls for 7 oz, will this be enough?

    • Kris Bordessa Jan 4, 2023 @ 13:03

      A cup of Fluff weighs slightly more than 3 oz. I use this recipe to replace the 7 oz jar in my fudge recipe.

  • Lois B. Dec 8, 2022 @ 19:58

    No one has a measuring cup marked 3/8 cup. Three-eights cup is the same as 6 Tbsp. of water (or 1/4 c. + 2 Tbsp.).

    • Kris Bordessa Jan 4, 2023 @ 13:08

      My measuring cups are marked into eighths, but your way works fine, too.

    • Mary Rash Dec 6, 2023 @ 21:39

      Thank you!

  • Kristi K Nov 5, 2022 @ 16:50

    For those who experience this turning into a giant marshmallow after it’s cooled, if you take 1/3 of this and put it into a microwave-safe bowl, you can microwave it for 30 seconds on 50% power and it turns back to the yummy fluff it was when it first was made!

    • AttainableSustainable Nov 17, 2022 @ 8:46

      Great tip, thank you!

    • Heather Dec 28, 2022 @ 10:15

      Yes this is exactly what happened! Does that mean I whipped it too long?

      • AttainableSustainable Dec 29, 2022 @ 7:11

        I think it happens from cooling rather than over-whipping, but it could be!

  • Martha Emery Jul 27, 2022 @ 14:47

    Is there a sugar free version?

    • AttainableSustainable Jul 29, 2022 @ 13:01

      I haven’t tested this recipe for a sugar-free alternative, sorry!

      • Jenny Apr 23, 2023 @ 19:36

        I just made a batch with xylitol and it’s turned out perfectly. I did still include the one tablespoon of honey. I replaced the sugar 1:1

        • AttainableSustainable May 4, 2023 @ 11:37

          Good to know, thank you! 🙂

  • AK May 31, 2022 @ 15:22

    Hi! Do you think it would be okay to decrease the sugar content to make it less sweet? I want to try this for a slightly healthier version of rice crispy treats!

    • AttainableSustainable Jun 2, 2022 @ 4:12

      I haven’t tried that with this recipe!

  • Marlo Feb 6, 2021 @ 7:43

    I tried this with agar agar as a 1:1 substitute for gelatin. Sadly, it didn’t work. It got creamy but didn’t fluff or whiten. I did taste the non-fluff and it was delicious. I’m sure it’s fabulous with gelatin.

    • Laurel Jul 20, 2021 @ 11:52

      That’s because gelatin activates at a lower temperature than agar agar. The agar powder needs to come to boiling and remain at least simmering 5 minutes. You could prep it separately I guess. You should also double check my times to be positive on its activation but I’m pretty close.

  • Carol L Dec 13, 2020 @ 18:19

    I found this somewhere, but can’t remember where:
    Here’s a fun cooking hack: If you heat maple syrup to 225 degrees F, it will have the same consistency as corn syrup and can be used as a healthier swap in your holiday recipes.

    Here’s how I do this: If a recipe calls for 1 cup of corn syrup, I will simmer 1 cup plus 1 tablespoon of maple syrup until it reaches 225F. I pour it into a separate bowl to cool and then use in place of corn syrup.

    • Michelle Nettles Dec 10, 2023 @ 4:48

      Oh wow!! Thanks for sharing this Carol L!! I was scanning the comments and going to ask if she had a healthier option replacement for corn syrup. This is just what I needed!!

  • Eileen Oct 20, 2020 @ 2:28

    What does T stand for? Tsp or tablespoon ( I’m in Uk )

    • Kris Bordessa Oct 26, 2020 @ 12:20

      Tablespoon — thanks for alerting me that I missed changing that!

    • Toni Jul 9, 2021 @ 8:04

      Usually, when writing a recipe, we use “T” for tablespoon, and “t” for teaspoon. Think of it this way: “T” is “bigger” than small “t”, just like the measurements. Hope that helps! ☺️

      • Kris Bordessa Jul 10, 2021 @ 7:57

        This is the way I learned it, too. That said, I’m trying to edit my recipes to make sure they’re all spelled out, to avoid confusion!

    • Jean Aug 8, 2023 @ 7:36

      Hi Eileen, I am ex uk, US tablespoons are smaller than UK ones by about a 1/3 .hope this helps jean

  • John Sep 5, 2020 @ 0:00

    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

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

  • Amber Aug 5, 2020 @ 6:38

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

    • Kris Bordessa Aug 6, 2020 @ 15:23

      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??

    • Victoria A Filippi May 9, 2021 @ 2:39

      I make marshmallows using only honey as the only sweetener. It is part of the SCD diet.

      • Heather Dec 28, 2022 @ 10:19

        I appreciate it — I’m trying to get as much refined sugar out of our baking and cooking as possible, but it’s tricky with sophisticated recipes that rely on different chemical reactions (essentially) to take place. I’ll try honey next time!

  • Barb Jul 23, 2020 @ 11:28

    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

      Glad it worked for you!

    • b ryder Oct 31, 2022 @ 12:19

      Where do the marshmallows come in?

      • Carol L Dec 9, 2023 @ 8:31

        This is a RECIPE to MAKE the marshmallow fluff in a jar like you’d buy in a store.
        There are no marshmallows in this recipe, you are MAKING the marshmallow fluff.
        There are recipes online that uses marshmallow (the herb) instead of gelatin…but that isn’t this recipe either.

  • Jamie Jun 10, 2020 @ 2:56

    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

      In my experience, it’s pretty stiff!

  • Molly Jun 3, 2020 @ 17:35

    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 @ 14:22

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

  • nancy Apr 21, 2020 @ 15:02

    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

      I’m not sure. Possibly under-whipped?

  • Beverly Armijo Dec 19, 2019 @ 14:27

    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

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

    • Carol L Dec 9, 2023 @ 8:34

      GMO’s are modified by using DNA from other items, including animals and other fruits/vegetables. I would think that GOD would not be in favor of eating something that could be dangerous for some if the genetically modified ingredient is something they are allergic to.
      The scripture you are referring to is to “replace” the “laws” of the Old Testament which limits what you can eat.
      GMO’s are toxic, something I don’t believe that God would want us to consume.

  • Juliet Smith Dec 6, 2019 @ 5:41

    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

      So glad to make that birthday wish come true!

  • Cheryl Vitello Nov 30, 2019 @ 4:30

    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

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

  • c. Sep 14, 2019 @ 8:46

    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

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

    • Mary M May 23, 2021 @ 19:03

      C: the recipe you are referring to is 3 large egg whites or 1/2 c egg whites
      1/2 tsp cream of tartar
      2/3 c + 2 Tbsp white sugar divided
      1/3 c water
      3/4 c corn syrup or agave nectar same ratio 1:1
      1 tsp vanilla extract
      This is what I have made for years, however, I am going to give the recipe above a go as to replace the corn syrup

      • Laurie Long Dec 9, 2023 @ 12:23

        In the South, this is considered “7-Minute Frosting” and is used for Coconut Cake….Not marshmallow fluff. Gelatin I do used to make marshmallows and fluff

  • Bee May 23, 2019 @ 1:49

    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 @ 15:46

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

  • Raissa May 5, 2019 @ 13:03

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

    • Kris Bordessa May 7, 2019 @ 18:23

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

      • Carol L Dec 9, 2023 @ 8:36

        You toast marshmallows to put between the graham crackers and chocolate. That is what she means, I think

  • Jane Jan 5, 2019 @ 10:17

    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?

  • Lindsay Dec 5, 2018 @ 4:49

    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

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

  • Nichole Fausey Nov 23, 2018 @ 11:29

    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 @ 13:28

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

      • Vunita Peterson Aug 8, 2022 @ 23:27

        I am allergic to honey. What can I substitute the with?

        • AttainableSustainable Aug 9, 2022 @ 2:33

          You can substitute the honey with granulated sugar. 🙂

  • Emily Jun 15, 2018 @ 6:46

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

    • Kris Bordessa Jun 15, 2018 @ 19:45

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

  • Dave Apr 20, 2018 @ 19:26

    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 @ 15:46

      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?

  • Michelle Mar 24, 2018 @ 21:39

    So delicious! I will make this again.

  • Marie Hardy Feb 24, 2018 @ 4:23

    Have you used this to make rice krispy treats?

    • Kris Bordessa Feb 24, 2018 @ 9:55

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

    • Nancy Payne Counts Jan 12, 2019 @ 19:52

      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

  • Jane Dec 15, 2017 @ 5:54

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

    • Kris Bordessa Dec 15, 2017 @ 9:04

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

  • Alana Meiners Nov 5, 2017 @ 19:14

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

  • Patty Nov 21, 2016 @ 14:58

    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.

    • Becky Apr 2, 2021 @ 14:10

      I know this Post is older but I can’t help but commenting about not being able to eat corn products due to allergies I also suffered from corn allergies . A few years ago I found out I can eat Non GMO and organic corn products with no allergic reaction . The genetic modification of The corn changes it’s structure causing a allergic reaction for some people .

  • Marianne Oct 23, 2016 @ 17:26
    • Tammy Dec 8, 2017 @ 14:21

      Thank you, Marianne. I hope to try this soon

  • Daniela Vaca Oct 1, 2016 @ 5:41

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

  • Daniela Vaca Oct 1, 2016 @ 5:40

    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

      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

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

  • Tammy Jun 8, 2016 @ 12:28

    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.

    • Carol L Dec 13, 2020 @ 18:14

      I found this, but can’t remember where, now:
      Here’s a fun cooking hack: If you heat maple syrup to 225 degrees F, it will have the same consistency as corn syrup and can be used as a healthier swap in your holiday recipes.

      Here’s how I do this: If a recipe calls for 1 cup of corn syrup, I will simmer 1 cup plus 1 tablespoon of maple syrup until it reaches 225F. I pour it into a separate bowl to cool and then use in place of corn syrup.

  • Becca Dec 9, 2014 @ 10:47

    Do these ever harden like home made marshmallows do?

    • Kris Bordessa Dec 10, 2014 @ 6:55

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

  • sara Dec 7, 2014 @ 17:47

    Have to try!!!!

  • M Dec 7, 2014 @ 8:47

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

    • Kris Bordessa Dec 7, 2014 @ 8:59

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

  • Devon Dec 5, 2014 @ 6:59

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

    • Kris Bordessa Dec 6, 2014 @ 8:48

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

      • Lane H. Nov 25, 2019 @ 15:47

        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

          Glad to help!

      • Lori Mar 26, 2020 @ 12:51

        Can this be used for marshmallow buttercream frosting?

        • Kris Bordessa Mar 29, 2020 @ 13:20

          I can’t imagine why not!

    • Samantha Jan 18, 2019 @ 6:39

      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 @ 22:28

      Any luck using maple syrup to make fluff?

      • Kris Bordessa Dec 23, 2019 @ 11:09

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

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

    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! =)

  • Jeri Dec 3, 2014 @ 14:35

    Looks yummy ! I would use Great Lakes gelatin though 🙂

    • Nichole Fausey Nov 23, 2018 @ 11:27

      Yes! And it comes in organic!

  • Quinn Dec 1, 2014 @ 16:02

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

  • Liane Curtis Dec 30, 2013 @ 19:14

    I spoke with a representative of https://marshmallowfluff.com/ 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

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

    • Sonia Oct 22, 2016 @ 6:57

      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

      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

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

        • Kris Bordessa Aug 29, 2019 @ 13:53


    • levi Sep 14, 2019 @ 5:16

      can I make this without gent

    • Paula Aug 22, 2020 @ 14:39

      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.

      • Bobbaramma Jan 17, 2021 @ 4:58

        Well said! Thank you for your reply. Negative Nancy’s ought to keep their comments to themselves.

    • Andromeda LeTourneau Jul 12, 2021 @ 17:21

      The only issue with Marshmallow Fluff is that they use vanillin! If they removed vanillin and kept everything else the same I would say it’s a perfect product!

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