If You’ve Never Had Marshmallow Fluff, You Need to Make This Right Now!

Is there anything better than sweet and gooey fluff? Whether it’s in your peanut butter sandwich or straight off the spoon, it doesn’t get more indulgent than that marshmallow creme. In America, we’re lucky enough to be able to buy jars of the good stuff right in stores – but not everyone in every country has such a luxury. If you can’t pop down to the store and pick up your own jar of fluff, or if you’re just into making your own baking basics, you can make your own fluff right at home! The recipe is so simple and the result? Divine. Watch the video below to see how it’s done.

This video is a part of Gemma’s Bigger Bolder Baking Baking Basics series (say that five times fast), where she reviews how to make some of the most essential cooking recipes you can have around your home. Trust us, fluff is an essential.

Gemma makes it clear that every ingredient is VERY important to have. This isn’t a recipe where you can do a lot of substituting. So if you can’t get a particular item in your area, Gemma has linked everything you’ll need in the video description so you can buy it right on line.

You can’t cut corners on good fluff, sorry.

What do you think of this homemade baking staple? Share your thoughts in the comments section below.


– ⅓ cup (90g/3oz) water
– ¾ cup(180g/6oz) granulated sugar
– ¾ cup(8oz/240g) corn syrup
– 3 egg whites (room temperature)
– ½ tsp cream of tartar
– 1 tsp vanilla extract (optional)


1. Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
2. Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
3. Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
4. Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
5. Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
6. Remove your sugar mix from the heat once you reach your temperature.
7. Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
8. Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
9. Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
10. Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
11. Add in vanilla and whip until the fluff has cooled.
12. Pour into an airtight container and store for up to 6 weeks at room temperature.