Marshmallow Fluff Without Corn Syrup
Making marshmallow fluff without corn syrup is the way to go if you want to skip all of the extra ingredients in the store-bought version. It’s delicious, fluffy and works perfectly in any recipes that call for a jar of marshmallow creme.
If you’ve ever been afraid to try making marshmallows or marshmallow fluff from scratch, you don’t know what you’re missing out on!
Sure there are a lot of steps and there’s a candy thermometer involved. But once you get the hang of the process, you’ll see it’s a really pretty simple recipe!
And the good news about making marshmallow fluff is, it takes a lot less time than it does to make actual marshmallows! You’re basically heating the sugar mixture to a certain temperature and then whipping it till it’s wonderfully fluffy.
Marshmallow fluff doesn’t require any drying time like traditional marshmallows do. Once it’s whipped, it’s ready to enjoy in any recipe that calls for the jarred version!
My favorite ways to use marshmallow cream are in homemade whoopie pies or in homemade fudge! You get that fun marshmallow texture without having to add corn syrup to your recipes. What’s not to love?
This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure here.
Why You’ll Like This Recipe
If you’ve never been a marshmallow fan in the past, be ready to change your mind. Homemade marshmallow fluff is light and fluffy, perfectly sweet and flavorful. It melts in your mouth and leaves you with a real vanilla bean flavor and a hint of salt.
Store-bought jarred marshmallow fluff is made with a laundry list of ingredients. The main one being high fructose corn syrup. This recipe calls for sugar, agave syrup, grass-fed gelatin and real vanilla extract. While it’s not really a “healthy food”, it’s much better for you than the premade stuff!
lighter and less sugary
If you compare store-bought marshmallow fluff and the homemade version, the first thing you’ll notice is this homemade marshmallow fluff recipe is less sweet and sugary tasting.
easy to make
The instructions might look complicated, but the basic process is to boil the sugar mixture to the “soft ball stage”, then whip it in a mixer with gelatin until it’s light and fluffy.
That’s it! Not as hard as you might be thinking!
only 5 simple ingredients
Unlike store-bought marshmallow fluff, this recipe calls for very basic main ingredients: sugar, agave syrup and gelatin.. no corn syrup!
ready to use right away
Marshmallow fluff is ready to use immediately after it’s whipped.
What You Need To Make marshmallow fluff without corn syrup
- granulated sugar – regular white cane sugar. If you’d rather make marshmallows without any refined sugars, you’ll love my honey marshmallows recipe!
- light agave syrup – is runnier than honey and has a very mild flavor. Agave syrup is a good choice for lighter desserts since it doesn’t have an overwhelming flavor.
- gelatin powder – grass-fed gelatin powder gives the marshmallow fluff that chewy, springy texture that makes a marshmallow, a marshmallow! This is the same gelatin I use to make homemade jello.
- kosher salt – kosher salt is what I prefer to use, but table salt will work as well. You just need to use a little less of it.
- vanilla – pure vanilla is best for this recipe. I used my homemade vanilla extract.
- oil – spray oil, butter or coconut oil to grease the spatula since marshmallow fluff is so sticky.
- pot – a medium saucepan to boil the sugar mixture in.
- whisk – to whisk the sugar mixture as it boils.
- candy thermometer – using a candy thermometer is the most accurate way to get the correct temperature so that your marshmallow fluff turns out perfect every time.
- stand mixer or handheld beaters – I use my Kitchen aid mixer and whisk attachment.
- spatula – to scrape the marshmallow fluff out of the mixing bowl when it’s finished.
- jar or lidded container – if you aren’t going to be using the marshmallow fluff immediately, store it in a jar or other lidded container in the fridge.
FAQ About this marshmallow fluff recipe without corn syrup
what is marshmallow fluff?
Marshmallow creme has the same flavor as traditional marshmallows but it’s not stiff and springy. Marshmallow fluff is whipped and sticky, with a spreadable consistency.
what can you replace corn syrup with in marshmallows?
Corn syrup is the most common main ingredient in marshmallows ( both store-bought and homemade). But it’s easy to replace with healthier options. Agave syrup is my favorite substitute for corn syrup because it doesn’t have a strong overpowering flavor.
Honey and pure maple syrup can work in marshmallow recipes too, but their flavors will be more noticeable.
If you want to make marshmallows without any refined sugar at all, try my healthy honey marshmallow recipe.
how to use marshmallow fluff?
There are so many delicious ways to use marshmallow fluff (aside from eating it straight out of the bowl):
- fluffernutter sandwiches – a play on peanut butter and jelly, with marshmallow fluff in place of jelly.
- as a filling or frosting for chocolate cupcakes – like a homemade ding dong!
- to top your cup of homemade hot cocoa
- as an ingredient in homemade fudge
- spread between soft chocolate cookies for homemade whoopie pies.
- as a a dip for fruit, cookies or crackers
- spread on a graham cracker with chocolate for easy “indoor” smores.
How To Make marshmallow fluff without corn syrup
Boil – In a medium pot, bring the sugar, agave syrup and 1/4 cup of water to a boil over medium-high heat. Once the mixture has boiled, reduce the heat to medium.
Cover the pot and continue to cook over medium heat fore 3 minutes to make sure the sugar dissolves and there aren’t any granules left.
Continue to Heat – Using a candy thermometer, let the sugar and water continue to cook until it has reached 112-115 degrees (soft ball stage).
Prepare Gelatin – While the mixture is heating, add the remaining 1/4 cup of room temperature water and gelatin to the bowl of a stand mixer (or hand mixer). Stir to combine and let the gelatin “bloom.”
Add to Mixer – Once the sugar syrup has reached 112-115 degrees, remove it form the heat. With the mixer on low, pour the hot sugar mixture into the bowl of the stand mixer, making sure to pour it down the side of the bowl so as not to scorch the gelatin.
Beat – Turn the mixer to medium high speed and beat the mixture for 5 minutes.
Add the salt and vanilla extract and beat on high speed for another 5 minutes or until the mixture is bright white and soft peaks have formed.
Finish – Using a spatula that has been rubbed down with coconut or butter, quickly scoop the marshmallow fluff into a jar or bowl.
Tips For Success
To Serve – Use as a frosting for desserts, or in any recipes that call for store-bought marshmallow fluff. This recipe is delicious as a filling for homemade whoopie pies!
To Store – Homemade marshmallow fluff is best enjoyed right away but leftovers can be stored in an airtight container in the fridge for up to one month.
Variations – Try different flavors of marshmallow fluff. Use a few drops of peppermint extract and add crushed candy canes, or try making strawberry marshmallow fluff for Valentine’s Day desserts!
Substitutions – Honey can be used instead of agave syrup. The recipe will have hints of honey flavor though.
More marshmallow recipes On The Blog:
If you liked this recipe, I think you’ll really enjoy these other homemade marshmallow recipes on the blog!
- Strawberry Marshmallow Fluff
- Honey Marshmallow Recipe
- Peppermint Crunch Marshmallows
- Strawberry Marshmallows
I hope you love this recipe for marshmallow fluff without corn syrup! If you make it, I’d love for you to come back and leave a comment and rating so that I know how you like it!
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!