One spoonful of this Strawberry Marshmallow Fluff without corn syrup and you’ll want a batch around at all times! Ultra fluffy, slightly sticky, and perfect to use wherever you’d typically use marshmallow fluff! It’s great on matcha, ice cream, pancakes, with fruit, etc. Best part? It’s naturally sweetened, refined sugar-free, fool proof, and only requires 6 simple ingredients!
Easy, healthier marshmallow fluff
Most marshmallow fluff recipes rely heavily on processed sugar and corn syrup, but this version uses maple syrup and honey for sweetness and a simple egg white base to create that signature cloud-like texture. Whether you want a healthier topping for desserts, a fun mix-in for yogurt bowls, or a spreadable treat spooned straight from the jar, you will be obsessed!! Looking for regular marshmallow fluff? Make my recipe here!
Why you’ll love this recipe
- Homemade strawberry marshmallow creme is smooth, fluffy, and spoon-able!
- Foolproof & Easy: Just 6 ingredients and simple steps for perfect results every time.
- Made Without Corn Syrup: Perfect for those avoiding processed sugars or artificial ingredients.This recipe is refined sugar-free, gluten-free, paleo friendly, and naturally sweetened with honey and maple syrup!
- Drizzle it, dip it, spread it.. it’s great with fruit, on matcha or lattes, cupcakes, cakes, hot cocoa, ice cream, or even on a banana split!
- Better Than Store-Bought: Fresher, healthier, and more flavorful than jarred versions.
Recipe video
Equipment needed
- 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
- Jar for storing
Ingredients you’ll need
- Carton Pasteurized 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.
- Freeze dried strawberries: This is the only thing that will work to create that natural beautiful color and strawberry flavor! Most grocery stores carry them or you can find them on amazon.
- Vanilla extract & sea salt: gives the fluff extra flavor and depth!
Steps to make homemade strawberry marshmallow fluff
- First, add the freeze dried strawberries to a food processor or blender and blend until powder form and no large clumps remain. Set aside.
- Next, beat the egg whites until foamy, then add the cream of tartar and sea salt and beat until stiff peaks form. Add in the strawberry powder and beat again until well combined.
- 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!
Storing strawberry marshmallow fluff
Keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 1 week.
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.
- Add on top of lattes, matcha, etc.
Expert Tips & FAQ’s
- Is it okay to consume raw egg whites? Pasteurized egg whites are liquid or dried egg whites heated to a specific temperature to destroy bacteria without cooking them, making them safe for raw consumption! However, because we are pouring boiling syrup into the egg whites, it’s okay to use raw egg whites as well!
- 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 try this recipe and love, it’d meant he world to me if you left a star rating & review below! Tag me in your remakes on instagram @danishealthyeats! <3
Strawberry Marshmallow Fluff Without Corn Syrup!
One spoonful of this Strawberry Marshmallow Fluff without corn syrup and you'll want a batch around at all times! Ultra fluffy, slightly sticky, and perfect to use wherever you'd typically use marshmallow fluff! It's great on matcha, ice cream, pancakes, with fruit, etc. Best part? It's naturally sweetened, refined sugar-free, fool proof, and only requires 6 simple ingredients!
Ingredients
- 90 grams Carton egg whites (about 1/2 cup!)
- 1/4 tsp cream of tartar
- 1/3 cup water
- 1 cup 100% pure maple syrup *do not use sugar-free syrups!
- 1/4 cup honey (or more maple syrup)
- 1 tsp vanilla extract
- pinch of sea salt
- 1 oz (28g) bag freeze dried strawberries
Instructions
- Note: 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, about a minute. Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
- While they're whipping, add the strawberries to a food processor or blender and blend until powder form and no clumps remain. Once the egg whites are in stiff peaks, add the strawberry powder and whip again for a minute. Then you can turn off the mixer while you make 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 getting a cheap candy thermometer from Amazon. It's VERY important it reaches 240 to prevent the fluff from deflating later on.
- Remove the syrup mixture from the heat. While the mixer is going on medium/high, very slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (2-3 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!
What the heck?!?! It actually turned out just like the photo! And the texture is SPOT ON!! And the taste. It’s delectable! Thank you for this beautiful recipe. 🙂
Hi Jacqueline! Aw, this makes my day!! I am SO happy you loved it! Thanks for trying <3
Can you use Date syrup?
is there a sugar free substitute that would work?
Hi Abby! I’m working on this currently! It hasn’t worked with sugar-free syrups so i’m trying other routes! I’ll keep you posted! <3
Strawberry Marshmallow Fluff Without Corn Syrup!
could I use frozen strawberries?
Hi Chrystal! Unfortunately, it has to be powdered fruit as fresh fruit is too liquidy and will ruin the fluff 🙁
I’m here to the same thing
I’ve never made anything like this so was very nervous but OMG it’s so easy and good. I added some to matcha like you showed in the video and it was sooo yummy!
I’ve never made anything like this so was very nervous but OMG it’s so easy and good. I added some to matcha like you showed in the video and it was sooo yummy!
So good!!!!!! Love it with fresh fruit!!!!!! Question is it ok that the eggs aren’t cooked?!
Hi Collette! Omg, yay! So happy to hear it! Carton Pasteurized egg whites are heated to a specific temperature to destroy bacteria without cooking them making them safe for raw consumption! (:
Can you use a hand mixer? I do not own a stand mixer.
Hi Sarah! Of course, it just may take a few extra minutes to whip the egg whites to stiff peaks and be a little more difficult to drizzle in the syrup while the hand mixer is going, but it’s doable! (:
Can you make this just vanilla favored maybe with vanilla bean paste instead of using the dehydrated strawberries? Or will that mess up the texture and end result?
Hi Carrie! I’d recommend just using my regular marshmallow fluff recipe (it’s also linked on this blog post or you can search “fluff” and it’ll pop up!). It simply is the same recipe, without the powder (: So yes, essentially you can just leave the strawberries out!
haven’t made this yet but want to! I know u said don’t use sugar free syrups . so something like agave syrup won’t work? or Splenda golden syrup? that was my plan to use one of those until I saw your note
Hi Heidi! Dark agave syrup will work, but I don’t think splenda or other low calorie sweeteners (like Lakanto for example) will work 🙁
Does this firm up a little, like enough to put on a stick and dip in chocolate?? (Yum!) Or, does it stay soft and pipe-able the whole time?? It looks absolutely delicious and I can’t wait to try it!!! 🙂
Hi Renee! So you can definitely get a spoonful and it stays sturdy on the spoon (it won’t drip off or anything!). Let me know if you try this! (:
Can real egg whites be used as opposed to carton whites?
Hi! Yes! You’ll still just need 1 cup and you’ll want to make sure that there is NO egg yolk at all (this is why using carton is much easier!) (:
In above comment you said to use one cup of egg whites, but the recipe says a half a cup. Which one is accurate? Thank you!
Hi Katie! Sorry for the confusion – the recipe card is correct. 1/2 cup! (:
THIS LOOKS AMAZING!!! I can’t wait to try it! Does it firm up enough to be dipped in chocolate? Does it stay fluffy?? Does it need refrigeration, and how long will it last???
Hi renee! So the fluff does firm up, but I haven’t tried dipping it in chocolate and i’m thinking it’ll melt! However, I have TONS of healthy marshmallow recipes on my blog and those can be dipped in chocolate! I’d recommend just trying those! (: You can use the search bar to search ‘marshmallows’!
Wondering if I could sub some liquid stevia in place of some of the maple syrup? Maybe reduce the maple syrup to 1/2 C? I usually use about 5-6 droppers of it when making a quick bread or something like that – Your recipe sounds fantastic – just trying to figure out a way to make it with a bit less of a hit from the high sugar (even though it’s natural) of the maple syrup/honey.
Hi Kelly! So I’ve tried it with 1 cup and it worked out great, so it definitely might work! If you try it, let me know how it goes! (:
Thanks! I’ll report back! (I will try it with the marshmallow fluff instead of the strawberry because I don’t have any freeze dried strawberries right now)
Can you add cocoa powder to make chocolate fluff?
Hi Abigail! I’m working on this one right now – unfortunately, the last few times i’ve attempted it, it goes flat 🙁 Not sure what’s causing that but hold tight!! (:
Kind of ashamed to admit I’ve made this like 6 times now (but not really lol). My kids are obsessed with making peanut butter and jelly sandwiches with it and we love it on ice cream! thank you for this recipe!
Omg, NO SHAME because same LOL. We love it! I am SO happy you’re liking it (and we will be trying the pbj!!)