Marshmallow Fluff

Makes a lot Prep Time 20 minutes   Cook Time 20 minutes   Rated:


Marshmallow fluff needs a syrup, such as corn syrup or glucose syrup, in its recipe to help prevent sugar crystallization. Without a syrup, the sugar in the mixture can clump together and form crystals, resulting in a gritty texture rather than the smooth and fluffy texture that is characteristic of marshmallow fluff. The syrup also helps to keep the mixture stable and prevents it from collapsing after being whipped, resulting in a light and airy texture.

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Place sugar, water and maple syrup in a saucepan. Stir to combine. Place over medium-high heat. Do not stir. Heat till it's 115 degrees.


Meanwhile, place egg whites and cream of tartar into Thermomix bowl and whip 4 min/37/Butterfly/speed 3.


When sugar syrup has reached temp, slowly pour into egg whites while whipping 5 min/speed 3.


Add vanilla and continue whipping 5 min/speed 3.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Sweets

That's all the recipes!

No more recipes to load