Whip up this easy, homemade marshmallow fluff with just 5 ingredients! Great with fresh fruit, on a banana split, cakes and cupcakes, etc.! It’s made with just a few wholesome ingredients and is naturally sweetened (no corn syrup!), paleo-friendly, and gluten-free!
marshmallow fluff without corn syrup or gelatin
You’ll never reach for store-bought marshmallow fluff again after trying this simple homemade version. Even better? It skips all the weird additives you usually find in the packaged stuff. Once you learn how to whip up your own marshmallow fluff without corn syrup, the jarred kind won’t stand a chance 😉
Why you’ll love this homemade marshmallow fluff
- Homemade marshmallow creme is smooth, fluffy, and spoon-able!
- Foolproof & Easy: Just 5 ingredients and simple steps for perfect results every time.
- This homemade marshmallow fluff is refined sugar-free, gluten-free, paleo friendly, and made without corn syrup. It’s naturally sweetened with honey and maple syrup!
- Drizzle it, dip it, spread it.. it’s great with fruit, on cupcakes, cakes, hot cocoa, ice cream, or even on a banana split!
- Better Than Store-Bought: Fresher, customizable, and far more flavorful than jarred versions.
Recipe video
Equipment
- Stand mixer or hand mixer: I prefer using a stand mixer because it’s hands-off and very quick! However, you can use a hand mixer if it’s all you had. I love my Kitchenaid mixer, but this Hamilton Beach mixer is amazing and a much more affordable option!
- Medium pot
Ingredients you’ll need
- Egg whites: these are the base, making it fluffy and giving its signature texture! You can use fresh egg whites or carton egg whites, just be sure to use a food scale to measure 90 grams!
- Cream of tartar: help stabilize the egg whites so it stays thick, creamy, and fluffy!
- Maple syrup & Honey: sweetens and thickens this marshmallow fluff.
- Vanilla extract & sea salt: gives the fluff extra flavor and depth!
Steps to make homemade marshmallow fluff
- First, beat the egg whites until foamy, then add the cream of tartar and sea salt and beat until stiff peaks form.
- Next, boil the water, honey, and maple syrup until it reaches 240°F.
- Very slowly, pour the sugar syrup into the egg whites, while they’re beating.
- Beat the marshmallow fluff until thick and glossy. Then add in the vanilla, beat another minute until combined. Then store in an air-tight container!
How to enjoy marshmallow fluff
- Serve with a fruit platter, fruit kebabs, or just slices of fruit!
- Make a fluffernutter! Spread peanut butter (or your favorite nut butter) and marshmallow creme on bread like a PB&J.
- Serve on top of ice cream or banana splits.
- Use on top of cupcakes, cakes, or even banana bread.
Recipe variations
- Cinnamon marshmallow fluff: add a dash of cinnamon to the mixture while it’s beating!
- Sub half the vanilla extract with almond extract.
Storing marshmallow creme
Keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 1 week.
Pro Tips
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot syrup; this helps create the light, fluffy texture.
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
More healthy recipes to try
- Whipped honey
- Chocolate strawberry cups with marshmallow fluff
- Gingerbread marshmallows
- snickerdoodle marshmallows
- Frozen S’mores
- Strawberry frozen S’mores
- S’mores cookie bars
- Easy S’mores Tart
- strawberry marshmallows
- matcha marshmallows
If you end up making this marshmallow fluff recipe, it would mean so much if you also left a star rating and review below. Plus, tag me on Instagram @danishealthyeats so I can see your creations — I seriously love seeing them!
Homemade Marshmallow Fluff (without corn syrup, naturally sweetened)
Whip up this easy, homemade marshmallow fluff with just 5 ingredients! Great with fresh fruit, on a banana split, cakes and cupcakes, etc.! It's made with just a few wholesome ingredients and is naturally sweetened (no corn syrup!), paleo-friendly, and gluten-free!
Ingredients
- 90 grams egg whites *fresh or carton
- 1/3 cup water
- 1/4 tsp cream of tartar
- 3/4 cup maple syrup
- 1/2 cup honey
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). It's important that your bowl is super clean and doesn't have any oil residue, as this can prevent the egg whites from whipping. Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.
- In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let the mixture cook until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend using a candy thermometer, however if you don't have one, this typically takes about 10 minutes (but please, just use a cheap thermometer!).
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
- Add in the vanilla and whip for another minute, then pour into a storage container and serve or store for up to 1 week!
Video
Notes
Pro Tips
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
- Use a food scale to measure the egg whites. This one is inexpensive & works great!
