If you have even a passing fond memory of opening your lunchbox and finding a Fluffernutter inside, that classic sandwich made with peanut butter and smooth, spreadable marshmallow creme, you owe it to yourself to try making Fluff at home at least once. And if, by some chance, you were that spastic kid with the permanent ring of red Kool-Aid stain around your mouth, and that dried bit of Fluff stuck in the corner of your mouth, you should be bringing your computer into the kitchen right now to try this homemade version.
Homemade marshmallow Fluff lives up to your best expectations and memories of this sandwich, and delivers on a level that the commercial counterpart can’t hope to meet. The homemade version is smooth, creamy, and flows and spreads easily. It can be used in any recipe that calls for store-bought marshmallow Fluff (the best recipes always do), and pleasantly coats the inside of your mouth, not to mention every single surface in your kitchen. It keeps in the fridge for about two weeks.
Homemade Marshmallow Fluff
(Adapted from a recipe found on WhatsCookingAmerica.net)
Ingredients:
- 3 egg whites, at room temperature
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
Method:
In the bowl of a standing mixer, combine egg whites, corn syrup, and salt. Beat with wire beater on high speed for five minutes, or until the mixture has thickened and doubled. Reduce speed to low, and add vanilla and powdered sugar. Stir until well blended.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
{ 42 comments… read them below or add one }
This sounds wonderful! I’ll admit, we used to go one worse (better?) and add jelly to the sandwich, too. But I have the best memories of homemade fudge with Fluff and melting it into our hot cocoa after coming in from playing in the snow. So good! Thanks for sharing, really looking forward to trying the recipe!
Here’s a thought: For use in cocoa, try adding peppermint extract, instead of vanilla in the last step. Mint flavored Fluff? Yes, please.
I’M STARVING!
I’ll have to try this – it’s basically the same as my marshmallow recipe, but without the gelatin (which is evil).
Here’s another idea for using fluff: Graham cracker, square of Hershey’s milk chocolate, home made fluff on top and put it under the broiler until the fluff browns. Top with fresh berries – it’s awesome!
So wait…Fluff recipe + gelatin = marshmallows? I’ll have to try that next.
This is the filling for the (at least) 55-year-old whoopie recipe I use. From the County.
Really? I would think it would be too thin, no? At any rate, it sounds delicious.
It’s science, homemade is always better. Your pictures are making me drool!
Thank you so much! I agree…making it from scratch always seems better, doesn’t it?
I had to make a sandwich with marshmallow Fluff after reading this. Unfortunatley not home make since it’s really hard and expensive to buy corn syrup in Sweden.
Here’s a recipe for the Cecilia in Sweden:
3 egg wgites
2 1/2 C sugar
3/4 tsp cream of tartar
1 1/2 tsp vanilla essence
3/4 cups boiling water
Mix first three ingredients in a deep bowl, mix with electric mixer on LOW until mixed well, then slowly add boiling water still on low speed. Once all water is in then turn to high and mix until peaks form. This recipe was not as thick as the one with corn syrup, but then it might have been because I didn’t mix it long enough. I had 6 impatient children at my elbow! ENJOY!
Living outside of the US makes for some fun learning on how to make many things from scratch
Um.. Raw egg whites? ;w; Well, I guess it’s about time I let go of my fear for nomming raw eggs..
Let it go. You’ll be okay.
I’m definitely going to have to try this out! I absolutely love marshmallow fluff. I wrote a fun little post about it recently here: http://wp.me/p1yBU3-n
Not planning on having it around for long, but does anyone know if this will keep in the fridge?
Hi Pam! It keeps in the fridge for two weeks. Thanks for reading!
yes you can also freeze it for months..I make this and put it in gallon zip baggies and keep my husbands gma loaded with it…she wont make fudge with store bought any more..
Your husband’s…GMA?
Grandma?
why is mine realy thin and brown instead of white and fluffy
I can’t imagine…did you use dark corn syrup instead of light?
I made this last night, and it turned out great! We taste tested with both peanut butter & Nutella, and the Nutella wins hands down. *lol* I can’t wait to have some over ice cream! Thanks so much for the recipe.
I am considering making this to put in home made mallomars for the holidays. Do you think it will be thick enough to do that? If I make the eggs really stiff, would that help? I was going to add peppermint to some and lavender or ginger to some of the mixture as well.
Thanks!
The consistency of this spread is a little bit loose, for mallomars. I would add a packet of gelatin, to bring the thickness closer to a marshmallow.
Oh. OH my. Oh my MY.
Happiness. Bliss. FLUFFERNUTTER HERE I COME. It has been FAR too long.
I’m going to use it in my nutella rice crispie treats instead of melting marshmallow. I love making homemade. Let you know how it comes out. Thanks.
I haven’t tried substituting this spread for marshmallow, but I imagine it would work well. Be sure to come back and let us know!
So I finally made it, it took almost a year to fit into my crazy baking schedule. Fluff is great, so simple to and not too overpowering sweet. Which made the the nutella rice krisipie treats even better. I eye-balled the amount of fluff-probably about a cup and half. Thanks again for the recipe.
Hi, I’d love to make this but I can’t find corn syrup in the UK, ive heard you can subsitute corn syrup for golden syrup, would that work for this recipe?
Why, I really don’t know! I’m not sure I know what “golden syrup” is. It must be the same thing, right?
Tallulah, i’m from the UK, i’ve tried with golden syrup and it tastes awful! (funny colour too) you can boil up a sugar/water syrup and use that instead of the corn syrup. I have since found some Karo light corn syrup in Fenwicks, Newcastle.
Thank you so much for publishing this! I needed a recipe for marshmallow fluff for a friend’s birthday dessert and came across your blog! This is so delicious! If you have a moment to stop by and read, here is the link
http://ivygrowsinthekitchen.blogspot.com/2012/03/theme-cooking-tennessee-style.html
But most of all, thank you!!!
~Ivy
I’m trying to use this recipe as stuffing for Whoopie Pies, it seems to thin and keeps running out. Will the gelatin help to thicken up the cream?
It’s the right consistency for sandwiches, but probably wouldn’t be great as-is for whoopie pies. And yes, a little gelatin should thicken it up!
How long will it keep?
I just made this with Karo 1/3 calorie syrup and it came out great (for those who might be interested in reducing their calories) but in addition to the vanilla extract, I also added orange extract and turned this into an orange creme fluff. Oooooooooh boy. Very yummy. Thank you so much for such an easy recipe!
I was wondering if this could be used in recipes calling for marshmellow cream?
You sure can!
I would love to have the recipe using the gelatin – without the egg whites, as I am allergic to egg white. I had it at one time, but ever since I moved, Have not been able to find it.
Thank you.
Just seen this and thanks so much will try this in so many ways.In my fudge,my mother always loved it I still make it,then I think it can be used in treats just would not have to use butter then.Then have a jar of it just to eat I never leave a jar alone.Again thanks
Just read Marshmallow Fluff recipe. Can’t wait to try it!! Have Grandkids and Great-Grandkids that have never had Fluffnutter Sandwiches (nor have I), so it’ll be fun to give it a whirl! Thanks for the recipe!
What about a chocolate version??
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