Homemade marshmallow fluff! Let me repeat, HOMEMADE MALLOW FLUFF! This amazing recipe comes together with just maple syrup, unflavored gelatin, vanilla, and water. That and a stand mixer is literally all you need to whip your own maple marshmallow fluff at home.
Can I stop dipping literally anything into this amazing maple marshmallow fluff?! The answer is obviously no 😅😅😅. Lee, Rosie and I had the time of our lives making and shooting this mallow fluff at the studio. Not only does it make your kitchen smell like an old fashioned candy shop, it’s just so dang fun and sweet. And yes, if you were wondering, the girls and I did in fact pull out our kitchen blow torch to toast this mallow fluff. And is there anything better than the smell and taste of toasted mallows?! Probably not 😂.
Mallow Fluff Ingredients
- Maple syrup: my go-to natural sweetener for SO many recipes, including this mallow fluff! You’ll boil the maple and the water on the stovetop til the bubbly goodness reaches 240°F. It will look more like the start of caramel after reaching this temperature, but you’ll quickly remove it from heat and transfer it to a stand mixer to whipppp into fluff with the gelatin.
- Gelatin: all you need is one packet of unflavored gelatin. You’ll mix it with a little water and let it set in the bottom of your stand mixer while the maple is boiling.
- Vanilla: I like to use vanilla bean paste because it gives this marshmallow fluff a really rich, warm vanilla flavor, but vanilla extract will definitely work, too.
- Water: you’ll need a little water to set the gelatin, and a little more to thin out the maple syrup a bit.
Equipment to Gather
- Stand mixer: a KitchenAid stand mixer is the GOAT, but any stand mixer will do. Please note it may take more time to whip your marshmallow fluff into soft peaks if you have a less powerful stand mixer.
- Stock pot: don’t be fooled by the small amount of maple and water in the bottom of your pot before it heats up. The mixture will bubble up the sides as the temperature increases, so you’ll want a pot with tall sides.
- Candy thermometer: a candy thermometer is nice to have for this recipe because you can simply hook it on the edge of your stock pot and check it periodically as the temperature of the maple increases to 240°F. If you don’t have one, a digital thermometer works great, just make sure to check the temperature frequently so the maple doesn’t burn.
Hearth and Hand
Standing Mixer
This Hearth and Hand standing mixer is our favorite!
Making the Perfect Marshmallow Fluff
This recipe really is EASY PEASY as long as you follow a few pro tips. For the perfect mallow fluff, I recommend:
- Use a large stock pot: while the maple and water may look like VERY little volume when you start boiling it, it will quickly bubble up the sides of your pot, so you want to make sure you have a tall stock pot so the candied maple doesn’t bubble over the pot (speaking from experience, this is a terrible mess to clean up 🫣).
- Whip it on high: I’m talking the highest level your stand mixer goes. By whipping the hot maple and gelatin as quickly as possible, it will create an airy, fluffy marshmallow fluff that holds in soft peaks when it’s done. You will not get this result by hand mixing or using a slower mixing speed. I placed a tea towel over my stand mixer to avoid any splatter.
How to Serve Marshmallow Fluff
I don’t know if you could dip anything into this maple marshmallow fluff that DIDN’T taste amazing 😂. Some of my favorites include:
Store any leftover marshmallow fluff in an air-tight container in the fridge. To refresh the refrigerated fluff, bring to room temperature for 10-15 minutes and then briefly whip using a hand mixer. This will add air back into the fluff and revive its fluffy, sticky texture.
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Add ¼ cup of water and the gelatin to the bowl of a stand mixer fitted with the whisk attachment. Set aside for 5 minutes for the gelatin to bloom and stiffen.
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In a large stock pot, add the remaining ½ cup of water and the maple syrup. Make sure that there are sides on your pot, because the mixture will bubble up and turn caramel colored. Bring the mixture to a boil and heat to 240℉. There is no need to whisk. If you don’t have a candy thermometer, you can use a digital meat thermometer.
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Once the syrup mixture has reached 240℉ remove from the heat and immediately transfer to the bowl of the stand mixer. Then add the vanilla extract.
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Turn the mixer on high and whip the mixture for 5-10 minutes (ours took about 6). You know it’s done when it turns lighter in color and soft peaks have formed. It should look very similar to store-bought marshmallow fluff.
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Serve the fluff with all of your favorite fixings.
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Store leftovers in an airtight container in the refrigerator.
- Place a tea towel over the top of the stand mixer so there isn’t any splatter.
- 240℉ isn’t an exact number, however significant changes in above or below this temperature may change the consistency of the fluff.
- To refresh refrigerated fluff, bring to room temperature for 10-15 minutes and briefly whip using a hand mixer.
Calories: 113 kcal, Carbohydrates: 27 g, Protein: 1 g, Fat: 0.001 g, Sugar: 24 g
Nutrition information is automatically calculated, so should only be used as an approximation.
