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.
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.
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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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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 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.
★ Did you make this marshmallow fluff recipe? Don’t forget to give it a star rating below! ★
- 1 tablespoon gelatin
- 1/4 cup cool water
- 1 cup granulated sugar
- 3/8 cup water
- 1 tablespoon honey
- 1/4 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.)
- 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).
- 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
First published in December 2013; this post has been updated.