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Homemade Eggless Marshmallow Fluff in a jar

Homemade Eggless Marshmallow Fluff

This Homemade Eggless Marshmallow Fluff is stretchy, sticky, and totally irresistible! Make your own Fluff at home with just a few simple ingredients.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 cups
Calories 148kcal



  • Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed aquafaba and cream of tartar until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
  • Meanwhile, place water and sugar in a medium pot. Stir to combine and dissolve the sugar. Insert a candy thermometer into the pot and heat over medium heat.
  • Simmer the water and sugar mixture until it reaches 240º F (120º C) on a candy thermometer. Remove the sugar mix from the heat once it reaches that temperature.
  • Once the aquafaba reaches medium peaks, turn the mixer to low speed. Very slowly and carefully pour the sugar syrup into the fluff aquafaba in a thin, steady stream. Try to pour the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
  • Once all of the syrup is in, set the mixer to medium-high speed and continue whipping. The mixture will deflate at first, but then it will thicken and fluff up.
  • Continue to whip for 8 – 10 minutes, or until the mixture is thick and glossy and the base of your mixing bowl is no longer warm.
  • Stir in vanilla and continue whipping until the fluff has cooled, about 2 – 3 more minutes.
  • Use immediately or pour into an airtight container and store in the refrigerator for up to a week.


Store: Store in an airtight container in the refrigerator for up to a week. This aquafaba marshmallow crème tends to separate when left in the fridge, if that happens you can whisk it a bit to incorporate.
Cream of Tartar: Cream of tartar stabilizes the aquafaba and helps the mixture to whip. It’s an important ingredient and I do not recommend skipping it or substituting it.
Aquafaba: Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. To get the aquafaba just drain a can of chickpeas and reserve the liquid. If you can find a low-salt or no-salt-added can of chickpeas, much better. If not, the regular one will work fine.  Want to know more about aquafaba? Check this out! 
Extra tips:
  • A candy thermometer is an important tool and unfortunately cannot be left out. I like this one because it has a pot clip.  
  • Use caution when making the sugar syrup as it will be very hot!!
  • Once again, be very careful when pouring the sugar syrup into the mixer. It’s IMPORTANT that you pour the stream right between the whisk and the sides of the bowl (see photo above), so the syrup doesn't get splashed by the whisk.
  • If you’re looking to make more of a fluffy and less dense pipeable meringue, check out my Eggless Meringue recipe.  
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 148kcal | Carbohydrates: 38g | Sodium: 1mg | Potassium: 15mg | Sugar: 38g