Strawberry Marshmallow Fluff
It’s shockingly easy to make your own strawberry marshmallow fluff! This one is made with honey, freeze-dried strawberries, gelatin, and is free of artificial colors and corn syrup.
Marshmallow fluff is one of those classics that we all grew up with! It’s perfect for making peanut butter and fluff sandwiches, fruit dips, and more. I love making marshmallow desserts like my gluten-free s’mores bars, so marshmallow fluff is one of those recipes that I’ve always wanted to make at home.
Typically, marshmallow fluff is mostly corn syrup, sugar, and egg whites, and I wanted to make a version that was a bit simpler, wholesome with honey, and no eggs for those with allergies. Trust me, it tastes just as good as the real deal!
Creamy, gooey marshmallow fluff is the perfect way to take your desserts, and this strawberry flavor is on another level!
Table of contents
What do you make with strawberry marshmallow fluff?
- Fruit dip. You can dip fruit straight in the fluff, or you can whip it with cream cheese.
- Lazy s’mores. Just spread the fluff on a graham cracker and top it with melted chocolate for a fast and easy s’more!
- Gluten Free Moon Pies.
- Homemade whoopie pies!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Honey.
- Freeze-dried strawberries. I highly recommend using freeze-dried strawberries rather than strawberry powder because it has way more flavor!
- Vanilla extract.
- Water.
Substitution and Modification
- Maple syrup. Maple syrup will also work in place of honey!
- Beet powder. Freeze-dried strawberries are super flavorful, but they don’t actually add as much color as you would think. I highly recommend adding beet powder for more of a pink color pop!
Tools for Homemade Marshmallow Fluff
- Candy thermometer. This is key for making marshmallow fluff to ensure you reach the right temperature!
- Stand Mixer. You can also use a hand mixer, but it’s going to take much longer.
How to make homemade marshmallow fluff
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Add the freeze dried strawberries to a high speed blender and blend well into a powder. Set aide.
Step two. Using the bowl of a stand mixer add 1/4 cup of water to the base, and then sprinkle over 1 tbsp of gelatin. Set aside to allow to harden.
Step three. Using a medium stainless steel pot, combine 1/2 cup of water with 1 cup of honey. Set the pot over medium-high heat and heat. Close the stand mixer and slowly pour the water and honey mixture into the stand mixer as you increase the speed to high speed. Whip the mixture for 7-8 minutes.
Step four. Add the strawberry powder, vanilla extract and beet powder. Whip for another 2-3 minutes or so, or until the mixture is very thick like marshmallow fluff!
Step five. Spoon the fluff into a large glass container.
Step six. Store in a cool dry place for up to two weeks, and enjoy as a dip for fruit, graham crackers, in whoopie pies, etc!
Michelle’s Tips & Tricks
- It will likely take longer to whip than you think. It all depends on the strength of your mixer, but even with my very strong stand mixer, it takes about 8-10 minutes to get super fluffy! You’re wanting stiff peaks to form, so whip until it gets really thick and fluffy!
- The beet powder really gives it the pink color. Though it’s techincally optional, I highly recommend using it.
How to store homemade marshmallow fluff
Store this recipe in a glass container in a cool dry place for up to two weeks.
Keep in mind that this fluff does set at room temperature, but all you have to do is add however much you want to a microwave-safe dish and microwave for about 10 seconds for it to return to its original texture!
If you tried this Strawberry Marshmallow Fluff or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Other Gluten-Free Marshmallow Recipes…
Strawberry Marshmallow Fluff
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Ingredients
- ½ cup freeze dried strawberries
- 1 tbsp gelatin
- ¾ cup water, divided
- 1 cup honey
- 1 tsp vanilla extract
- ½ tsp beet powder, see notes
Equipment
Instructions
- Add the freeze dried strawberries to a high speed blender and blend well into a powder. Set aide.
- Using the bowl of a stand mixer (see notes for hand mixer method) add 1/4 cup of water to the base, and then sprinkle over 1 tbsp of gelatin. Set aside to allow to harden. Add the whisk attachment to the stand mixer for later.
- Using a medium stainless steel pot, combine 1/2 cup of water with 1 cup of honey. Set the pot over medium-high heat and heat until it reaches 240 F (use a candy thermometer to check the temperature).
- Close the stand mixer and slowly (and carefully) pour the water and honey mixture into the stand mixer as you increase the speed to high speed. Whip the mixture for 7-8 minutes.
- Add the strawberry powder, vanilla extract and beet powder. Whip for another 2-3 minutes or so, or until the mixture is very thick like marshmallow fluff!
- Spoon the fluff into a large glass container. Store in a cool dry place for up to two weeks, and enjoy as a dip for fruit, graham crackers, in whoopie pies, etc!
