If you’ve never tried making marshmallow fluff at home, you’re in for a treat!
Once you whip this up, you’ll wonder why you ever grabbed the store-bought kind. It’s quick, delicious, and made with simple, wholesome ingredients—your pantry (and your kids) will thank you!
Why You’ll Love This Recipe
1. So Easy, Even with Littles Around
This fluff is foolproof and comes together in under 20 minutes with ingredients you probably already have. Bonus: It’s a fun kitchen project to do with your kiddos!
2. Healthy-ish,
Who knew marshmallow fluff could be guilt-free? Unlike the store-bought kind full of corn syrup and artificial junk, this version is made with clean, nourishing ingredients like honey and gelatin. It’s mama-approved!
3. Unlimited Ways to Use It
Marshmallow fluff isn’t just for sandwiches (though a good PB & fluff is always a win). Top ice cream sundaes, fill cupcakes, layer it in desserts, or, let’s be honest, eat it straight off the spoon. The options are endless!
Trust me, once you’ve tried making this from scratch, you’ll never go back to the store-bought stuff. Keep an eye out for the full step-by-step recipe—I’ll walk you through it all and make it easy!
Ingredients for Marshmallow Fluff From Scratch
Gelatin
This is the key ingredient that gives the fluff its thick, stretchy texture. Gelatin is also packed with amino acids that support bone and joint health, nourish your skin, and boost brain function. For the best results, opt for a high-quality, grass-fed gelatin.
Honey
Forget corn syrup! Local honey is the star sweetener here, providing a natural sweetness that rivals (and beats, in my opinion) store-bought versions. Plus, honey is anti-inflammatory and rich in antioxidants and minerals.
Maple Syrup
A small amount of maple syrup helps balance the floral sweetness of the honey with its rich, caramel-like flavor. This unrefined sweetener also adds minerals, making it a flavorful and wholesome addition to the recipe.
Vanilla Extract
Vanilla gives your marshmallow fluff that classic flavor and aroma. Use store-bought vanilla extract or, for a personal touch, make your own homemade version to take this recipe to the next level.
How to Make Marshmallow Fluff
Bloom the Gelatin
In a large mixing bowl (if using a hand mixer) or the bowl of your stand mixer, mix the gelatin with 1/4 cup of cool water. Let it sit while you prepare the next step.
Cook the Syrup
In a saucepan, combine the remaining water, honey, maple syrup, and vanilla. Bring the mixture to a rolling boil, stirring occasionally, until it reaches 238°-240°F. This process should take about 10-12 minutes.
Whip It All Together
With your hand mixer or stand mixer fitted with a whisk attachment, begin mixing the bloomed gelatin on low speed. Slowly pour the hot syrup mixture over the gelatin as you continue to mix. Once combined, increase the speed to high. Beat until the mixture turns thick, white, stretchy, and lukewarm—about 8 minutes with a hand mixer.
Store the Fluff
Transfer the marshmallow fluff into an airtight container or jar. Store it in the refrigerator for up to 3 weeks.
Tip: If the fluff hardens in the fridge, place the container in a bowl of warm water for 3-5 minutes to soften it up before using.
Homemade Marshmallow Fluff
Once you try this homemade marshmallow fluff, you’ll never look at the store-bought version the same way. It’s quick, made with wholesome ingredients, and tastes incredible—a win all around!
Total Time: 20 minutes
Servings: 2 cups
Equipment
Hand mixer or stand mixer
Candy thermometer
Ingredients
1 tbsp gelatin
1/4 cup cool water
1 cup honey
6 tbsp water
1 tbsp maple syrup
1 tsp vanilla
Notes
If the fluff hardens in the fridge, place the container in a bowl of warm water for 3-5 minutes to soften.
For longer storage, freeze the fluff for up to 3 months. Leave about an inch of space in a freezer-safe container to allow for expansion. To use, thaw in the fridge overnight, then warm the container in warm water to soften.
Enjoy this fluffy, sweet treat however you like—from classic PB & fluff sandwiches to creative desserts!
Linnea