How to Make Marshmallow Fluff Without Corn Syrup

Want to make marshmallow fluff without corn syrup? I don't like to buy products made with corn syrup because it's made from GMO corn.

How to Make Marshmallow Fluff Without Corn Syrup

When I was little, my mom always made the best Christmas fudge. I wanted to make it for my kids, but I didn't want to use the store-bought marshmallow fudge because it's made with GMO corn syrup. This recipe is so easy — you'll never go back the store-bought fluff!

I did a little research online and found out that Marshmallow Fluff is made from powdered egg whites, corn syrup, and fake vanilla (vanillin). These are just cheap versions of real foods.

I knew I could replace powdered egg whites with real egg whites and vanillin with real organic vanilla extract. I just didn't know if it was possible to sub out a natural sweetener like honey for the corn syrup.

I asked on my Facebook page and folks said that yes, they had successfully made marshmallow fluff using honey.

I gave it a go and it was surprisingly easy. What results is exactly like the Marshmallow Fluff you find in the store. But with real food instead of the GMO corn syrup, powdered egg whites and fake vanilla.

How to Make Marshmallow Fluff Without Corn Syrup

Makes about 8 ounces


Egg white, from a pastured chicken (1)
[easyazon_link identifier=”B00CMQD3VS” locale=”US” tag=”cheeseslave0e-20″]Honey[/easyazon_link] (5 ounces)
[easyazon_link identifier=”B000EITYUU” locale=”US” tag=”cheeseslave0e-20″]Sea salt[/easyazon_link] (pinch)
[easyazon_link identifier=”B0002UN7PI” locale=”US” tag=”cheeseslave0e-20″]Vanilla extract, organic[/easyazon_link] or homemade (1 tsp) — how to make homemade vanilla extract

1. In a large bowl, combine egg whites, honey and sea salt.
2. Mix with mixer or with KitchenAid (whisk attachment) on high speed until it is thick and has the consistency of Marshmallow Fluff (about 7-10 minutes)
3. Add vanilla extract and mix until blended.
4. Use immediately — or can be stored in the fridge, or frozen.

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How to Make Marshmallow Fluff Without Corn Syrup

Photo credit: Joyosity on Flickr

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

78 thoughts on “How to Make Marshmallow Fluff Without Corn Syrup

    1. what a great idea! eggnog for mama, fluff for the kiddos, shells into the compost. everybody’s happy!

  1. Marshmallow Fluff-Have never even heard of it!!
    I am going to try your recipe for the home made version though-Thanks for sharing such a great idea, I like marshmallows, I think I may have a better substitute now.

  2. I’ve never had good luck making homemade marshmallow anything and would like to try again with your recipe. Question: Does it make a difference WHEN the honey or maple syrup is added? I’ve had difficulties adding flavoring to whipping cream and someone clued me in that the cream had to whipped first and the flavor stirred in. Did you add the syrup to the egg while and whip them together? (Sorry to be so slow!)

  3. Oh my goodness. My son is going to LOVE you. He had a fluffernutter when he was a kid and got totally addicted. But Mama’s been not buying that nasty marshmallow fluff. I am so excited I could just jump up and down and yell! He’s gonna LOVE ME!!! Thank you thank you thank you!!!

  4. Mmmm! My son loves fluff sandwiches (he only likes three sandwiches and two of them he can’t bring to school; grilled cheese because he won’t eat them cold and peanut butter; there is a total ban on all nuts at his school). I haven’t been buying it because I feel bad about the ingredients but this, hey, no need to feel bad about this! I think he would love it with a maple twist πŸ™‚

    1. It is confusing. The ingredients list calls for one egg white, but the recipe says egg whites (plural). Clarification, please! πŸ™‚

  5. Awesome, because I’ve wanted to make homemade GF rice cereal treats for my son, but didn’t want to use Fluff, either. All the marshmallow cream recipes I found also used corn syrup.

    An earlier commenter mentioned “espresso fluff” I have to try that. Any tips?

  6. Can sugar be used in place of honey or syrup? I would prefer to have non-maple/honey flavored fluff, just plain vanilla. Also, I want to know if you add the sweetener to the egg white before or after whipping it?


        1. As I’m both vegan and sugar-free, I intend to experiment this fall and winter with making vegan marshmallows with agar and agave. I believe there are recipes out there, but if not, look for agave marshmallows and then find out how much agar flakes or powder (you need different amounts depending which you use) to substitute for the gelatin. The marshmallows will go in hot cocoa made from a mix I will make with soy milk powder.

      1. Gelatin usually comes from cows, so it isn't vegan friendly.
        Agar might work, but you'd have to experiment.
        I've read that the liquid from canned chickpeas can be whipped like egg whites,
        so that may work, but haven't tried personally. (get organic beans)
        Please share if you find something that works πŸ™‚ I have friends that
        are allergic to gelatin.

        1. Davette, I made macaroons with the elfaba (Chick pea liquid). It was awful, but I wasn't vegan at the time. You might like it. Very sour, in my opinion.

  8. Hi, thanks for the recipe, we live in Australia & we can’t get anymore. Just wondering how long do you think it would last in the fridge. Thanks

  9. Thank you for this recipe! We are a Feingold family and my son cannot have vanilian (we vall it a villian). We are going to make Whoppie Pies and use this for the filling!

  10. Fantastic! I love finding or creating natural/real ways to make common foods (or food-like substances.) Now I want to find a way to make marshmallows that can actually be roasted on a stick (and not melt and fall off immediately.) I am thoroughly enjoying your blog. Glad I found you.

  11. I’m so excited about this. Last winter I was wondering if I could make my own, but had no idea how to. Can’t wait to try this to make my fudge this year!

  12. I uses this recipe to frost a coconut flour orange cake for my son’s 5th birthday. We are not able to do legumes. I did use four egg whites instead of one. I had enough to frost a two layer cake. I used the same amount of maple syrup that you call for in your recipe. I have a picture at my blog
    This was soooooo good!! My daughter, who is not doing GAPS, even said “I’m not on the diet but I still get all the food!” It was a hit with everyone.

  13. i used honey and it tasted like honey. i didnt really like it. i also did 4x the recipe because i needed a lot. it took more than 20 min. to mix. thanks tho….i still used it!! πŸ™‚

    1. If Staci or someone made this successfully with granulated or confectioner’s sugar, I’d sure be interested in knowing how much you used and how it worked. I have to make rice krispy treats for my son for Monday, and today is Saturday.

  14. Have one question,in some recipes it tells that ice sugar goes here too :O…true or false?:o…i really want too make this,but i don’t know which recipe to use withour or with sugar O.o..and can i make it without vanilla extract,don’t have one at my house :/

  15. Have one question,in some recipes it tells that ice sugar goes here too :O…true or false?:o…i really want too make this,but i don’t know which recipe to use withour or with sugar O.o..and can i make it without vanilla extract,don’t have one at my house :/

  16. Correct me if im wrong but isnt Marshmallow fluff just Italian meringue but with corn syrup rather than boiling syrup.

    If you have a jam (candy) thermometer its actually quite easy to make and is much better than honey for marshmallow fluffness πŸ™‚

  17. WOW! Even before I ever heard of soaking grains and eating traditional foods, I gave up Fluff in my first attempts to be healthy. And now I can have it again, and introduce my children to the delights of a fluffernutter sandwich! That was by far my favorite sandwich for the first 15 years of my life. πŸ™‚ Thank you SO much for figuring this out, Ann Marie!

  18. If anyone made this successfully with granulated or confectioner’s sugar, can you please tell how much you used and how it came out. Thanks.

      1. Because I don’t want them to taste like honey, and someone on here who made them said they do taste like honey. Anyway, I just made them with organic confectioner’s sugar and they did not get fluffy, I even tried adding some cream of tartar. So, I just tossed the rice krispies — actually Nature’s Path Koala krisp cereal — into the still soft, but slightly thickened egg white, sugar and vanilla mixture and spread it onto a nonstick cookie sheet and put it into the fridge. I also beat in some melted butter –since the recipe for rice krispie treats online calls for butter, and because I hoped when they cooled, this would help them get a little firmer. They taste great, now I just have to see if they’ll firm up….

    1. I just made some with ideal powdered ‘sugar’ (xylitol). It turned out great ! A general rule of thumb when using a sugar or sugar substitute is 1/4 cup per egg white. It’s best to let the egg whites get pretty substantially expanded before adding the sweetener.

      I’m going to try to make meringues. I tried last night with stevia in the raw, and it was a FAIL.

      1. Thanks Melissa, What exactly is Xylitol? I see it all the time as an ingredient, even in organic food, but since my son is very sensitive to chemicals, I tend to stay away from any ingredient that my grandmother wouldn’t have been familiar with.

        Next time I’ll try to beat the egg whites a while before adding the sugar. If you use honey, which I might try one time to see if he likes it, can you add that in the beginning, or do you always have to beat the egg whites a while before adding anything? Kelly

        1. I’m not experienced with baking yet, and have only made this meringue/fluff a few times, but in my readings, it seems to be recommended to add stuff to egg whites (aside from salt and cream of tartar) in the later stages.

          Here’s a link to a wikipedia article about xylitol–it’s a plant based sugar-alcohol:

          1. Thanks Melissa, I’ll check it out later. By the way, did you ever do an article about all natural food dyes? I ask because my son’s birthday was last month and I had the worst time finding all natural food dyes and had to make them myself. I tried India Tree and found out that their yellow has polysorbate and propylene glycol in it, even though they say they’re all natural. And I tried another one and I couldn’t get a clear list of ingredients from them but it smelled like acetone. I ended up making my own from beets, carrots, etc. But I never found a satisfactory blue or green. Anyway, if you have any info on that, I’d appreciate if you could direct me to it. Thanks, Kelly

            1. Spirulina.will give you a beautiful greenish color. And if it is a good quality it will not be a weird flavor. We use it for ice cream too. sounds odd but it is good. We use the one from Hawaii from Starwest Botanicals. For reds we use beet root powder. No flavor imparted either. for a true blue you might try grating and dehydrating a blue carrot. All of this kicks up the nutrition as well.

  19. Just made this! The recipe says it makes 8 oz which is about 2 cups of marshmallow cream/fluff. I unfortunately was running low on maple so I used 1/2 maple and 1/2 raw honey. The honey was pretty overpowering, so I added 1 additional tsp of vanilla. It still tasted honey-ish, but definitely toned it down some without tasting like vanilla extract.

    This will be part of Momma Reiner’s Chocolate Covered Marshmallows (featured on Martha Stewart a few years ago). The fluff is used in the fudge that covers the marshmallows. I’ve made it with the original ingredients before (lots of corn syrup…) and want to try a non-GMO version.

    1. the quantities are given after the ingredients in the original recipe above. maybe you’re just not accustomed to finding them at the end of the line instead of the beginning.

      1. You are so right I did not get that. Thank you for your help I can not what to try this. My daughter loves fluff but I hate giving her foods that are not organic or natural. Thanks again!!!

  20. This is a great recipe, and definitely less complicated than some of the hot syrup ones I’ve read online. πŸ™‚ I just finished making a double batch (because I had 2 egg whites to use up) that turned out fabulously!

    I know this is an old post, but I thought I’d add my two cents since I’ve seen some questions people had about using something other than honey/maple syrup. I didn’t want to use my honey or maple syrup in this, so I made up a batch of my syrup using organic sugar and used that instead. I’ve found that I can use my syrup recipe 1:1 in place of corn syrup in just about everything I’ve tried so far.

    For about 9 fl ounces of syrup: Bring 1 C sugar, 1/2 water, 1/2 tsp cream of tartar (could sub citric acid) to boil over medium-high heat, stirring until it turns clear (just about when it hits a rolling boil). Boil for 2 min without stirring, turn heat off, and cover tightly for @ least 10 min (this helps the condensation to collect on the walls of the pan and melt the crystals so they don’t seed the syrup). Use as needed.

    For the double batch of this recipe that I just made, I just topped off the syrup with enough honey to make 10 oz. It flavored it a bit, but not really noticeable once I added the vanilla.

    Thanks again for this recipe. πŸ™‚

  21. Just made the fluff with honey and it was nice, however I’m not big on the taste of honey or maple syrup. Could Golden Syrup be used as a substitute? It’s the same consistency of honey only it’sweeter

  22. Rice Krispies Treats are calling my name, I’m going to make your fluff and use them to make rice krispie treats. Can’t wait. The Princess craves rice krispie treats!!

  23. Thanks so much for this recipe!! I’m going to use this with honey in fudge, and I can’t wait! But, I would like to know how much it makes, because other recipes call for 3 or 4 eggs or egg whites. Thanks!

  24. I attempted this last night with the raw honey and the consistency was right it looked ok….but despite how much i love honey this had a bitter bite to it…it didnt taste like marshmallow … I tried to doctor it up with cinnamon, cream cheese, more sugar but nothing helped, it was overpowering…. I wudve tried the syrup but i had grade A so i figured it wouldnt work…. Has anyone had the same tast? It wasnt a smooth taste at all

  25. Could you use Agave nectar in place of the honey or maple syrup? I don’t want my traditional mocha fudge to taste like maple…

    1. How about coconut sugar? I have just started using it and love it in everything. It seems to have a low glycemic number as well. It would have a much less strong flavor.

  26. I love easy recipes like this one, but I’m not sure how healthful it is to consume raw egg whites, unless they’re pasteurized.

  27. Just wanted to let you know I found a way to make it stiffer. Heat 2 oz of the honey (I used a makeshift double broiler that consisted of a glass measuring cup in a pan of boiling water), add 2 tablespoons gelatin, allow to cool to room temp, add to the rest of the honey and you are golden.

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