Homemade Marshmallow Fluff (Salted Vanilla)
This Salted Vanilla Homemade Marshmallow Fluff is soft, glossy, and made with simple ingredients you already have. Light, airy, and just sweet enough, it’s the kind of recipe that quietly upgrades everything it touches.
My girlfriend tells me all the time that her favorite sandwich growing up was something called a “fluffernutter.” Anyone else ever heard of this?
Apparently, it’s peanut butter and marshmallow fluff spread between two slices of bread and… that’s it. You just go for it.
I get the nostalgia. I actually love that part of it. But then I looked at the ingredients in store-bought fluff and it kind of stopped me in my tracks. Corn syrup, artificial flavor, a whole list of things I’m not really trying to keep stocked in my kitchen.
So this version came from that.
Same idea, same texture, but made with simple ingredients you actually recognize. Honey, sugar, egg whites, vanilla, and a pinch of salt to balance everything out. You still get that soft, glossy, cloud-like fluff, just without the extra stuff.
And once you’ve got it, it opens up a lot of options. You can swirl onto into something like my Crispy Crackly Chewy Brownie Cookies for a gooey cookie sandwich, or layer it into desserts where you’d normally reach for frosting.
It also plays really well with simple combinations. Spread it with peanut butter for a classic fluffernutter situation, layer it with something like my Homemade Pistachio Butter for a slightly more grown-up version, or add it to toast or waffles for an easy win.
If you want to take it further, it’s great alongside something sweet like my Easy 2-Ingredient Caramel Sauce, served on top of High-Protein Peanut Butter Praline Ice Cream.
Once you make it once, it becomes one of those recipes you keep coming back to because it’s simple, flexible, and surprisingly useful and it really does make you feel like a kid again!
Quick Fluffernutter (How to Use This Marshmallow Fluff)
If you’re curious about the whole fluffernutter thing, here’s the simplest way to try it.
Spread a layer of peanut butter on one slice of bread, then add a generous layer of this homemade marshmallow fluff on the other. Press it together and that’s it.
It’s sweet, a little (very) messy, and honestly makes a lot more sense once you try it. I get why this was a childhood staple for her.
If you want to take it a step further, toast the sandwich in a pan until golden so the outside gets crisp and the inside softens. Kind of like a dessert grilled cheese!
Jump to:
Why this recipe works
This homemade marshmallow fluff works because the hot sugar syrup stabilizes the whipped egg whites as it’s added. As the syrup hits the egg whites, it cooks them slightly and creates structure, giving you that thick, glossy texture.
Whipping the mixture until it cools is key. That’s what builds volume and turns it into a stable, spreadable fluff instead of a loose foam.
"There is nothing better than a fluffer-nutter sandwich (peanut butter + marshmallow fluff). It's so nostalgic! This makes those dreams come true for me."
Janice (email subscriber)
Recipe
Homemade Marshmallow Fluff (Salted Vanilla)
Video
Ingredients
Method
- Heat: Combine ¾ cup honey, ⅔ cup cane sugar, and ¼ cup water in a small saucepan and cook over medium heat until the syrup reaches 246°F.
- Whip: Add 3 egg whites and a pinch of salt to a stand mixer and whip on medium speed until soft peaks form.
- Pour: Reduce mixer speed to medium and slowly drizzle the hot syrup into the egg whites, pouring down the side of the bowl.
- Whip Again: Increase speed and whip for 5 to 7 minutes until the mixture becomes thick, glossy, and fluffy.
- Finish: Add 1 teaspoon vanilla extract and whip for another 20 to 30 seconds until smooth and cloud-like.
Notes
- Go slow when pouring the syrup. This is the difference between silky fluff and a mess.
- If the bowl still feels hot, keep whipping. The texture tightens up as it cools.
- The pinch of salt might seem small, but it really balances the sweetness. Don’t skip it.
- This is one of those recipes where you’ll be tempted to stop early. Give it the full whip time and it pays off.
Nutrition
Tried this recipe?
Let us know how it was!Commonly Asked Questions about the XXXX
Marshmallow fluff is made by whipping egg whites with a hot sugar syrup. This version uses honey, sugar, and vanilla for a simple, homemade version with clean ingredients.
Yes. Marshmallow fluff and marshmallow creme are essentially the same thing, just different names depending on the brand or recipe.
Store it in an airtight container in the fridge for up to 3 to 4 days. Let it come to room temperature before using for the best texture.
Yes! This recipe uses honey instead of corn syrup, which still provides structure while adding a bit more flavor.
This usually means it wasn’t whipped long enough or the syrup didn’t reach the right temperature. Make sure to hit 246°F and whip until the mixture cools slightly.
You can spread it on toast, use it for s’mores, frost cakes or cupcakes, sandwich it between cookies, or swirl it into desserts. Honestly, I spread it on a graham cracker and eat bites straight out of the jar!
More recipes I think you'll love
Into this one? I have lots more where it came from. Try a few of these next.
