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 *from carton
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 cup 100% pure maple syrup *sugar free syrup will not work!
- 1/4 cup honey *or more maple!*
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Note: if you want a less sweet fluff, stick to 1 cup maple syrup total! If you want sweeter fluff, add an additional 1/4 cup honey or maple syrup (total sweetener 1 1/2 cups). Also, it's important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
- 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 it come to a boil. Keep it at a boil 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 cheap candy thermometer from Amazon. It's VERY important it reaches 240!
- 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.
- Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
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!
Turned out great!! I made marshmallows with a similar recipe and my daughter wanted fluff for fruit dip. Will be making this again. Did have a little trouble with the sugar mixture boiling over- I will be using a larger (medium size) kettle next time. Otherwise follow the recipe and enjoy
Hi Amber! This makes my day to hear! I’m so happy you guys liked it! And YES, i’ll make a note on the size of the pan so nobody else runs into that issue – thank you for your input! (:
This sounds delicious. If inonly use a cup honey do i still need to boil it the same as maple syrup?
Hi Elizabeth! Yes, the same exact process! Let me know how it turns out with just honey!
what can I substitute cream of tartar with??
I tried this with the lemon juice and it did NOT work. It turned soupy and will not rewhip. I’m going to buy some cream of tarter and add it in to see if it fixes it. Worth a shot before I throw all that honey away!
Hi Hailey! Oh no! Yes, cream of tartar is definitely the way to go! Let me know if it saves it!
Hi! Unfortunately, there isn’t a substitute. You can try and make it without it, but I highly recommend just grabbing a small thing of cream of tartar! It’s inexpensive and easy to find at most grocery stores! <3
Honestly WOW I didn’t have high expectations to be honest, as a lot of healthier recipes tend to fall flat for me. This was AMAZING. My kinds even gobbled it up! So fluffy and sticky much like store bought!
Hi Kelly! YAY! This absolutely makes my day, i’m so happy you all loved it! Thanks for trying it! <3
So excited to try this! Wondering if there could be a way to make a chocolate version of this? Like if I added Coco at a certain step? Any suggestions for this?
Hi Kira! I’m actually testing a recipe for this tomorrow and can keep you posted!!
Can this be made with fresh egg whites, or only the shelf kind?
Hi Kay! Fresh egg whites should work! Just be sure to weight them to make 90g!
Looks amazing. Are we sure allulose syrup won’t work?
Hi Sadie! I haven’t tried, so I can’t say for sure! It’s worth a shot!
I really want to make this! Do you know if monk fruit sweetener would work, or do you have to use maple syrup and honey?
Hi Maria! Unfortunately, it needs to be a syrup mixture as I don’t think monk fruit and water will turn syrupy! 🙁 I’m sorry! I can try and experiment with a monk fruit version if I can wing it!
can’t wait to try this! do we know why the sugar free maple syrup wont work!?
Hi Laura! From my experience (i’m not sure if it’s because they’re watery or lacking the sugars needed to create the syrupy mixture) but Sugar-free alternatives often result in crystallization, premature setting, or a runny mess. 🙁 I can experiment with allulose syrup or something similar and see how that works, although the maple syrup/honey add flavor as well!
I love anything marshmallow, especially fluff! I used 1/2 C maple syrup and 1/2 C honey (was low on maple syrup) and while the fluff turned out fine, the flavor is very honey heavy. Also, I kept it in the fridge (should have read the storage directions) and some of the honey/maple syrup has separated and is pooling at the bottom of the storage container. I think I will whip it again and see what happens. I would definitely make it again, but would use only maple syrup. A lemon version would be amazing. Thanks, Dani – I really enjoy your recipes!
Hi Marnie! First, thank you so much for trying this! I’m happy you enjoyed it – let me know how it goes re-whipping it! (:
Can this be stored in refrigerator to last more than a week ?
Hi Alicia! Unfortunately, it will usually separate when refrigerated and liquid will go to the bottom of the jar. If you have a smaller stand mixer, you can definitely half the batch to make a smaller amount! (:
I’m shocked at how easy this was! so tasty!
Hi Mindy! I’m so happy you liked it, thank you!