Quick Marshmallow Fluff

With this quick marshmallow fluff, you can make a variety of desserts & snacks without leaving your house to go buy store-bought!

Here I used Quick Marshmallow Fluff for a Lemon Meringue Tart for dessert.

Ingredients & Equipment Needed For This Recipe


  • Egg Whites– For these you want them to be free of any yolk. This will prohibit the volume of the egg whites. They will also expand more when they are room temperature.
  • Granulated Sugar– There are two measurements of sugar for this recipe. The first will be used to make a sugary syrup and the second will be added to the egg whites.
  • Water– Can be any temperature. Just make sure that the sugar is completely hydrated.
  • Corn Syrup or Honey– See the ‘Tips” portion for more information on this substitution.
  • Kosher Salt– Used to round out the flavor profile of the recipe.
  • Vanilla Extract or Paste– Whether you want a super vanilla marshmallow or not is completely up to you. If you also desire vanilla bean specks, paste is the way to go.


  • While a stand mixer will make this recipe a whole heck of a lot easier, a hand mixer can also be used. You will just need to have either a partner to assist you or a super duper steady non-dominate hand. If you are using a hand mixer, you will also need a medium to large bowl to mix the egg whites and sugar in.
  • A small pot– For the sugar water, and corn syrup/honey to cook in.
  • A medium to large close-able container- This will be for storage. I like to use 1 qt size.
  • Rubber Spatula– Used for placing the fluff into the storage container.

My Kinda Professional Tips For Quick Marshmallow Fluff

  • A substitution that can be made is honey for corn syrup. If you don’t like the taste of honey this probably isn’t the best option for you. My recommendation for the BEST corn syrup is Karo®. Or if you want you can use half and half. That’s usually what I do.
  • Be sure the bowl of your mixer is clean. Wipe with a paper towel dipped in white distilled vinegar and let dry before whipping the egg whites.
  • Keep a careful eye on the sugar mixture so you don’t overcook it. If this happens, your fluff will be like cement and you definitely don’t want that! Having a candy or digital thermometer is definitely recommended.
  • Once the sugar has been added, be sure to mix until completely cool but not too long (about 5 minutes) before storing or using.
  • Fluff will keep for 2 weeks in a close-able container in the fridge. The volume will start to decrease after about 4 days but can definitely be used for rice crispy treats or a filling for cake!

Quick Marshmallow Fluff

With this quick marshmallow fluff, you can make a variety of desserts & snacks without leaving your house to go buy store-bought!
Servings 8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
  • Stand or Hand Mixer
  • Small Pot
  • Rubber Spatula


  • 2 Large Egg Whites
  • 1 Cup Granulated Sugar(100 g) PLUS 1 Tbl (15 g) separate
  • 1/4 Cup Water (50 ml)
  • 1/2 Cup Corn Syrup (170 ml)
  • pinch Kosher Salt
  • 1 tsp Vanilla Extract or Paste


  • Combine the 1st sugar, honey or corn syrup, and water together in a small pot and place over medium-high heat. Be sure to completely hydrate the sugar to ensure even cooking. Have either a candy or digital thermometer handy will help with making sure you don’t overcook.
  • Once the sugar mixture starts to boil, place the egg whites in the mixing bowl of a stand mixer or in a bowl where they can be whipped with a hand mixer.
  • When the egg whites start to get foamy, slowly add the 2nd sugar sugar in small amounts until all is used. Continue to whip on a medium high speed until soft peaks start to form.
  • When the sugar has reached 240° F on the thermometer, take off the heat and let all the bubbles settle. This is sort of difficult with one person if you are hand mixing so asking for help would be great, if not do your best at this next step.
  • While whipping the egg whites at soft peaks you want to pour in the hot sugar into the mixer so that is combines with the whites while they’re mixing.  Make sure you do this SLOWLY until all the liquid is gone.
  • Whip for about three minutes until the mixture starts to cool down. Once the bottom of the mixing bowl or sides if hand mixing, are warm but not hot you can add the vanilla and salt. Continuing to mix so that the flavors get into all of the marshmallow.
  • Transfer to a close-able container and can keep up to 2 weeks in the fridge.


1 Serving= 1/4 Cup
Calories: 114kcal
Course: Extras
Cuisine: Other
Keyword: filling, quick marshmallow fluff, topping

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