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
- 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
- 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 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 1/2 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 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.
- 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 (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!
