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You are here: Home / Recipes / How to Make Marshmallow Fluff Without Corn Syrup

December 11, 2016 by Ann Marie Michaels 76 Comments

How to Make Marshmallow Fluff Without Corn Syrup

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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

Ingredients


Egg white, from a pastured chicken (1)
Honey (5 ounces)
Sea salt (pinch)
Vanilla extract, organic or homemade (1 tsp) — how to make homemade vanilla extract

Directions:
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.

Pin This Recipe: How To Make Marshmallow Fluff Without Corn Syrup

How to Make Marshmallow Fluff Without Corn Syrup

Photo credit: Joyosity on Flickr

Please note: I may have affiliate links in this post. I make a small commission when you order via my affiliate links. However, I only recommend brands I trust. Thank you for helping to support my blog!
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Filed Under: Recipes

Reader Interactions

Comments

  1. Musings of a Housewife says

    December 26, 2010 at 9:59 AM

    Wow. I’m so going to try this! HEY. It’s the perfect thing to do with all those leftover egg whites when I make eggnog.

    Reply
    • asoftheday says

      July 21, 2011 at 4:53 AM

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

      Reply
  2. CarolM says

    December 26, 2010 at 10:47 AM

    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.

    Reply
  3. Eileen Herman says

    December 26, 2010 at 12:34 PM

    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!)

    Reply
  4. Peggy says

    December 26, 2010 at 12:36 PM

    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!!!

    Reply
  5. Carla says

    December 26, 2010 at 2:24 PM

    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 :)

    Reply
  6. Soli @ I Believe In Butter says

    December 26, 2010 at 2:02 PM

    I’m glad to hear you made it work! That’s fabulous!

    Reply
  7. Drew @ How To cook Like Your Grandmother says

    December 26, 2010 at 3:55 PM

    It can’t be that easy. I’ll know for sure tomorrow, as soon as I try it.

    By the way, is that just one egg white?

    Reply
    • Karen says

      May 19, 2013 at 3:43 PM

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

      Reply
  8. Anna says

    December 27, 2010 at 2:17 AM

    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?

    Reply
  9. Amy says

    December 27, 2010 at 7:33 AM

    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?
    Thanks!

    Reply
  10. Lynda Moulton says

    December 27, 2010 at 8:00 AM

    so…..now that we’ve got this…..what’s the recipe for the fudge??? :-)

    Reply
  11. ENAS GHALY says

    December 28, 2010 at 9:14 AM

    CAN YOU DO A MARSHMALLOW WITHOUT EGG AND WITHOUT GELATIN? SINCE I AM VEGAN MOST OF THE TIME(ORTHODOX RELIGIOUS)

    Reply
    • Donna C. says

      January 11, 2012 at 9:55 AM

      You sure can. They make vegan marshmallows, just do a google search.

      Reply
      • Nancy says

        October 14, 2012 at 7:57 PM

        Have yet to find a vegan marshmallow that doesn’t contain high fructose corn syrup.

        Reply
        • Melissa says

          October 14, 2012 at 8:01 PM

          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.

          Reply
    • Jacque says

      December 9, 2016 at 10:51 AM

      Use gelatin instead.

      Reply
      • DavetteB says

        January 21, 2017 at 9:13 PM

        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 :-) I have friends that
        are allergic to gelatin.

        Reply
        • Nichole Fausey says

          November 23, 2018 at 1:39 PM

          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.

          Reply
  12. Mindy says

    December 30, 2010 at 11:44 AM

    Ingenious!

    Reply
  13. Jennifer R. says

    December 30, 2010 at 12:51 PM

    awesome, thank you. My kids will love it — yes we avoid corn syrup too.

    Reply
  14. Viki says

    January 3, 2011 at 2:14 PM

    I’ve made marshmallows with organic sugar and they were awesome, now I have to try the marshmallow fluff!

    Reply
  15. tonya says

    January 10, 2011 at 11:18 AM

    enas-try arrow root?maybe?thats what i would try:)

    Reply
  16. Liane says

    April 18, 2011 at 10:48 PM

    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

    Reply
  17. mommymommymommy says

    May 22, 2011 at 2:05 PM

    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!

    Reply
    • asoftheday says

      July 21, 2011 at 4:51 AM

      whoppie pies? why did you have to mention that!!! now I want some! haha!

      Reply
  18. FarmerKimberly says

    July 7, 2011 at 8:24 AM

    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.

    Reply
  19. sewpretty13 says

    July 14, 2011 at 1:47 PM

    this is great for a special treat. Thanks for the recipe.

    Reply
  20. Karen A. says

    July 19, 2011 at 3:41 PM

    Very cool! I’m going to make some.

    Reply
  21. asoftheday says

    July 21, 2011 at 4:50 AM

    awesome! i think I will make this for my husbands return fro his business trip!

    Reply
  22. Lisa C says

    July 23, 2011 at 4:52 PM

    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!

    Reply
  23. Edie says

    August 19, 2011 at 12:18 PM

    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 http://quietlyrunningtherace.blogspot.com/2011/08/gaps-birthday-cake.html
    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.

    Reply
  24. Rachel says

    September 17, 2011 at 2:21 PM

    Made this and it was great! But when we put it in the frig the mixture separated. Is that to be expected?

    Reply
  25. Kaci says

    September 17, 2011 at 3:39 PM

    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!! :)

    Reply
    • chemfreemom says

      December 10, 2011 at 8:17 AM

      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.

      Reply
  26. matea says

    October 10, 2011 at 4:56 AM

    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 :/

    Reply
  27. matea says

    October 10, 2011 at 4:56 AM

    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 :/

    Reply
  28. Samuel says

    October 31, 2011 at 6:33 AM

    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 :)

    Reply
  29. chris says

    November 5, 2011 at 6:48 PM

    can i use stevia powder instead of honey/syrup??

    Reply
    • cheeseslave says

      November 5, 2011 at 6:50 PM

      I’ve never tried it – I’m not sure if it would work.

      Reply
  30. Jessie says

    November 24, 2011 at 1:57 PM

    I just put this on top of mashed sweet potatoes and baked it today. Perfect sweet potato casserole!

    Reply
  31. Charlotte says

    November 30, 2011 at 11:13 AM

    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. :) Thank you SO much for figuring this out, Ann Marie!

    Reply
  32. chemfreemom says

    December 10, 2011 at 8:22 AM

    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.

    Reply
    • cheeseslave says

      December 11, 2011 at 10:16 AM

      Why would you want to use refined sugar?

      Reply
      • chemfreemom says

        December 11, 2011 at 10:37 AM

        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….

        Reply
    • melissa says

      December 14, 2011 at 11:29 AM

      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.

      Reply
      • melissa says

        December 14, 2011 at 11:30 AM

        and I added a pinch of cream of tartar which I hope will keep it fluffy and not separate

        Reply
      • chemfreemom says

        December 14, 2011 at 12:27 PM

        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

        Reply
        • melissa says

          December 14, 2011 at 2:35 PM

          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:

          http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CIkBEBYwAA&url=http%3A%2F%2Fen.wikipedia.org%2Fwiki%2FXylitol&ei=MyTpTqaONc242QXlwOTcCA&usg=AFQjCNEyjCtQKFkxbZXJy3bzsoJ_yqhbDQ&sig2=Rd1qODuP2wZJrLYjKsMd1g

          Reply
          • chemfreemom says

            December 14, 2011 at 2:49 PM

            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

            Reply
            • melissa says

              December 14, 2011 at 3:02 PM

              I’m just a reader of the blog, not the author. Don’t know anything about food coloring, sorry.

              Reply
            • Cindy Burson says

              December 18, 2012 at 7:31 PM

              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.

              Reply
  33. K @ Prudent and Practical says

    December 19, 2011 at 7:53 PM

    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.

    Reply
  34. shell says

    January 27, 2012 at 5:41 PM

    you gave the Ingredients, but not the amount needed.

    Reply
    • melissa says

      January 27, 2012 at 5:50 PM

      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.

      Reply
      • shell says

        January 30, 2012 at 9:39 AM

        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!!!

        Reply
  35. Cheryl says

    April 11, 2012 at 8:49 PM

    This is a great recipe, and definitely less complicated than some of the hot syrup ones I’ve read online. :) 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. :)

    Reply
  36. Sara says

    June 2, 2012 at 6:17 AM

    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

    Reply
  37. The Princess says

    August 8, 2012 at 3:30 PM

    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!!

    Reply
  38. Erin says

    October 29, 2012 at 8:44 AM

    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!

    Reply
    • cheeseslave says

      October 29, 2012 at 8:51 AM

      Makes about 8 ounces

      Reply
  39. TondA says

    December 9, 2012 at 4:55 AM

    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

    Reply
  40. TondA says

    December 9, 2012 at 4:58 AM

    Oh and i cant imaging using rhis for rice krispie treats because it was too runny it seemed

    Reply
  41. Kate says

    December 9, 2012 at 7:25 PM

    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…

    Reply
    • Cindy Burson says

      December 18, 2012 at 7:33 PM

      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.

      Reply
  42. jeanine cort says

    March 30, 2013 at 11:17 AM

    what is the amount of pureed white beans vs dried beans for the GAPS birthday cake recipe?

    Reply
  43. Judy says

    April 1, 2013 at 4:32 AM

    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.

    Reply
  44. Kristen says

    May 27, 2013 at 7:48 AM

    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.

    Reply

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Welcome to my site. I’ve been blogging for over a decade about food and health. I also write about travel & restaurants, beauty & style, and home & garden. Visit my about  page.

 

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