• Skip to main content
  • Skip to primary sidebar
Love, Chef Laura
  • Recipe Box
  • Resources
  • About Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Box
  • Resources
  • About Me
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dessert » Two-ingredient Marshmallow Fluff

    Two-ingredient Marshmallow Fluff

    February 3, 2020 By lovecheflaura 2 Comments

    Jump to Recipe Print Recipe

    Two-ingredient Marshmallow Fluff is exactly what marshmallow fluff should be: fluffy! While this recipe takes a little bit of work, it requires very simple ingredients. The best part? It's all-natural without all the fake ingredients and preservatives.

    I enjoy this recipe on top of my Hot Chocolate. Every time I make this, it makes me feel like I'm a kid again! There's something so special about a warm mug of hot chocolate loaded with marshmallows.

    Jump to:
    • How to make this recipe
    • Traditional marshmallows
    • Marshmallow Fluff
    A mug of hot chocolate with marshmallow fluff

    How to make this recipe

    1. Place the powdered gelatn in a small glass dish. Pour the cold water on top and stir to combine. Allow the gelatin mixture to bloom (harden) while you continue working on the rest of the recipe. This will take about five minutes
    2. Place a medium size pot of water on the stove. You don't need a lot of water, about 1 inch worth. Heat the water until it's lightly simmering
    3. Pour the maple syrup into the bowl of a stand mixer and place on top of the pot over the hot water, like a double boiler. The goal here is to heat up the maple syrup beyond room temperature, but not too hot!
    4. Once the maple syrup is warm, place the bowl on the stand mixer and attach the mixer with the whisk attachment
    5. Once the gelatin is bloomed (all the water should be absorbed and the gelatin should bounce back slightly to the touch), carefully place the dish in the simmering water (the same water that heated the maple syrup) making sure not the get any water into the gelatin. The gelatin will start to melt and become liquid
    6. Once the gelatin is completely melted, pour into the maple syrup
    7. Turn the stand mixer on high and set a timer for 6 minutes. During this time the gelatin and maple syrup will start to whip, inorporating air into the mixture and become light and fluffy and white in color. Please note that the marshammlows will NOT be completely white like a conventional marshmallow. This recipe contains maple syrup which is a dark color compared to white sugar
    8. Once the marshmallow mixture has whipped for 6 minutes, use immediately and enjoy however you are using it!

    Traditional marshmallows

    Once you start making your marshmallows, you will want to start working fairly quickly. If you would like to enjoy it as fluff on top of hot chocolate, make sure to add it soon once the fluff is done. Since the marshmallow is a gelatin base, it will start to stiffen.

    With that being said, you can enjoy the marshmallow even if you don't get it to your mug fast enough. As I said, it will start to stiffen up, but it will firm up into cloudy soft marshmallows...not a bad thing if you ask me! If you prefer to enjoy marshmallows, place the fluff in a greased glass container and allow it to stiffen for about twenty minutes. You can also cut them into squares once they harden and toss them with arrowroot powder to prevent them from sticking.

    Two mugs of hot chocolate with marshmallow fluff

    Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!

    Print Recipe
    3.80 from 10 votes

    Marshmallow Fluff

    Two ingredient marshmallow fluff is exactly what marshmallow fluff should be, fluffy!
    Prep Time10 minutes mins
    Cook Time6 minutes mins
    Total Time16 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 4 people
    Calories: 79.2kcal

    Ingredients

    • 2 tsp powdered gelatin
    • Half a ⅓ measuring cup of cold water (just over two tablespoons)
    • ⅓ cup maple syrup

    Instructions

    • Place the powdered gelatn in a small glass dish. Pour the cold water on top and stir to combine. Allow the gelatin mixture to bloom (harden) while you continue working on the rest of the recipe. This will take about five minutes
    • Place a medium size pot of water on the stove. You don't need a lot of water, about 1 inch worth. Heat the water until it's lightly simmering
    • Pour the maple syrup into the bowl of a stand mixer and place on top of the pot over the hot water, like a double boiler. The goal here is to heat up the maple syrup beyond room temperature, but not too hot!
    • Once the maple syrup is warm, place the bowl on the stand mixer and attach the mixer with the whisk attachment
    • Once the gelatin is bloomed (all the water should be absorbed and the gelatin should bounce back slightly to the touch), carefully place the dish in the simmering water (the same water that heated the maple syrup) making sure not the get any water into the gelatin. The gelatin will start to melt and become liquid
    • Once the gelatin is completely melted, pour into the maple syrup
    • Turn the stand mixer on high and set a timer for 6 minutes. During this time the gelatin and maple syrup will start to whip, inorporating air into the mixture and become light and fluffy and white in color. Please note that the marshammlows will NOT be completely white like a conventional marshmallow. This recipe contains maple syrup which is a dark color compared to white sugar
    • Once the marshmallow mixture has whipped for 6 minutes, use immediately and enjoy however you are using it!

    Notes

    -If using for a later use, please know that the fluff will start to harden. Coat a small container with oil and scoop the fluff into the dish. The oil will prevent the fluff from sticking to the container. If enjoying as marshmallows, cut into squares and toss in arrowroot powder
    -The fluff can be stored in a dry and dark place for up to 5 days
     
    -This recipe was adapted from The Weston A. Price Foundation

    Nutrition

    Calories: 79.2kcal | Carbohydrates: 18.1g | Protein: 1.7g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 6.3mg | Potassium: 60.7mg | Sugar: 16.1g | Calcium: 30.3mg | Iron: 0.1mg

    As mentioned in my recipe, please note this recipe was adapted from The Weston A. Price Foundation, an incredible resource for health and wellness and excellent traditional food recipes.

    « Hot Chocolate with Marshmallow Fluff
    Waffles with Strawberry Sauce »

    Reader Interactions

    Comments

    1. Kerry

      July 31, 2021 at 7:36 pm

      5 stars
      Nice quick and easy! Worked great with maple syrup and honey! Thank you for posting!

      Reply
      • lovecheflaura

        August 01, 2021 at 7:01 am

        Hi Kerry! So happy to hear the marshmallow fluff turned out so well!

        Reply
    3.80 from 10 votes (9 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New Recipes

    • earl grey london fog latte
      London Fog Tea Latte
    • Aerial view of peanut butter chocolate chip energy bites
      Sunbutter Chocolate Chip Energy Bites
    • Photo collage showing the best healthy pumpkin recipes
      The BEST Healthy Pumpkin Recipes
    • Two frozen lemonades with fresh lemon on the rim of the glass
      Frozen Lemonade

    Most Popular Recipes

    • Rosemary Lemon Chicken Thighs
    • Grilled Mango Lime Chicken
    • Dairy-Free Tzatziki Sauce
    • Two-ingredient Marshmallow Fluff

    Footer

    ↑ back to top

    RECIPE BOX

    ABOUT ME

    CONTACT

    PRIVACY POLICY

    DISCLAIMER

    TERMS & CONDITIONS

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Love, Chef Laura

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.