Did you know the marshmallow fluff from your childhood is easy to make at home? This Strawberry Fluff takes the classic whipped marshmallow spread and adds a delicious fruity flavor and pink hue!
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During a recent conversation with my husband, I was shocked to hear he never had fluff growing up. "You mean, you never had peanut butter and fluff sandwiches?" I asked him. Nope. Fluff just wasn't a thing for him.
I knew the official Fluff was born in Somerville, MA, but I didn't realize it had mainly been sold in New England and that people in other parts of the country didn't have access to it.
Nowadays, Fluff has a much wider distribution (including in other countries!) and other rival products are also on the market (like Jet-Puffed Marshmallow Cream). There's even a strawberry version of fluff!
I've been making homemade fluff for a long time now, but when the craving hit recently, I decided I wanted to try something a bit different. I used freeze-dried strawberries to add a delicious summery flavor and now I'm taking peanut butter and fluff sandwiches to a whole new level!
❤️ Why you'll love this recipe
If you grew up on Fluff, this recipe is going to take you back! And if you didn't grow up on it, you need to see all you've been missing.
Not only is homemade fluff easy to make, but it tastes just like the real thing! You can add strawberry flavor with freeze-dried strawberries and it keeps fresh in your fridge for a couple weeks.
There's so much you can do with homemade strawberry fluff, but my favorite is to make peanut butter and strawberry fluff sandwiches. When I'm not eating it with a spoon.
🗒 Ingredients
Believe it or not, you don't need many ingredients for this recipe! Here's everything required:
- Water
- Granulated sugar
- Corn syrup
- Large egg whites
- Cream of tartar
- Vanilla extract
- Crushed freeze-dried strawberries
🍓 How to make strawberry fluff
And making homemade fluff is incredibly easy, too! I've made a no-heat version many times, but it's more of a marshmallow sauce. When you use the heat method, the fluff will really "fluff" (for lack of a better word) up.
To start, Place water, sugar, and corn syrup in a medium saucepan over medium-high heat. Stir to combine.
Then let saucepan sit on heat (without stirring) until the mixture reaches 240°F on a candy thermometer. This will likely take about 10-15 minutes.
While the syrup is heating, place egg whites in the bowl of a stand mixer fitted with whisk attachment.
Beat on medium until egg whites are foamy. Add cream of tartar and salt and increase mixer speed to high, continuing to beat until soft peaks form.
If you're curious as to what exactly "soft peaks" mean, it's when the egg whites droop a bit when you lift out the beater. They should look something like this:
Once your syrup has come to temperature, turn the mixer back on to low speed and very slowly pour the syrup into the egg whites.
Once all syrup is poured, increase speed to high and mix for 5-6 minutes, until mixture fluffs up and is glossy.
It looks just like fluff!
Now, add vanilla and crushed freeze-dried strawberries and mix on high for another minute.
And now it looks just like strawberry fluff!
That's it! Now you're ready to dig in. You'll probably need to try a little bit with a spoon.
Or, who am I kidding, just lick it off the beater. I won't tell!
This strawberry fluff has an absolutely delicious marshmallow flavor with a subtle touch of strawberry. It's honestly perfection and brings me right back to my childhood!
⏲ How to store
I recommend storing your strawberry fluff in an airtight container and keeping it in the fridge.
It should stay fresh for about 2 weeks this way. If you don't eat it all first!
💡 How to use
There are SO many ways to use this strawberry fluff. Here are some recommendations:
- Peanut butter and strawberry fluff sandwiches: Like I mentioned, this is my favorite use!
- Sandwich cookie filling: Spread a little fluff between two cookies for a delicious marshmallowy cookie sandwich.
- Ice cream topping: This would be delicious on any flavor ice cream!
- Fruit dip: Serve this strawberry fluff at a party along with a spread of fruit for dipping. Or cookies.
- Mixed in coffee or hot chocolate
- Chocolate truffle filling
- Fudge: Use it to make homemade fudge.
- Cupcake topping: Use strawberry fluff instead of frosting!
See? I told you this fluff probably won't be lasting long in your fridge!
❓ Can I use flavored extract instead?
You can use a little flavored extract instead of freeze-dried strawberries, but note that extracts never taste quite as natural.
It also won't turn your fluff pink. But it will still be delicious!
🍍 Other flavors of fluff
Strawberry fluff is my favorite, but since you're really just mixing in freeze-dried fruit, you can actually make fluff in pretty much any flavor you want! Just purchase the freeze-dried version of any fruit, including:
👩🍳 More ways to use freeze-dried strawberries
If you bought freeze-dried strawberries for this fluff recipe and are looking for more ways to use them, I have plenty of ideas! Here are some of my favorite recipes that use them:
- Strawberry Funfetti Energy Bites
- Strawberry Acai Refresher
- Pink Drink
- Fruity Granola
- Very Berry Cheerios Marshmallow Treat Pops
- Strawberry Puppuccino
- Strawberries and Cream Truffle Hearts (from Hungry Happenings)
I hope this recipe brought a little nostalgia into your life. And if you don't have happy memories of fluff from your childhood, I hope you can start creating some delicious memories with this strawberry fluff today!
📖 Recipe
Strawberry Fluff
Ingredients
- ¼ cup + 1 Tbsp water
- ½ cup granulated sugar
- ½ cup corn syrup
- 2 large egg whites
- ¼ tsp cream of tartar
- ⅛ tsp salt
- ½ tsp vanilla extract
- ¼ cup crushed freeze-dried strawberries
Instructions
- Place water, sugar, and corn syrup in a medium saucepan over medium-high heat. Stir to combine. Then let saucepan sit on heat (without stirring) until the mixture reaches 240°F on a candy thermometer (this will likely take about 10-15 minutes).
- While mixture is heating, place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium until egg whites are foamy. Add cream of tartar and salt and increase mixer speed to high, continuing to beat until soft peaks form (this means egg white will droop a bit when you lift out the beater).
- Once syrup comes to temperature, turn the mixer back on low and very slowly pour the syrup into the egg whites. Once all syrup is poured, increase speed to high and mix for 5-6 minutes, until mixture fluffs up and is glossy.
- Add vanilla and crushed freeze-dried strawberries and mix on high for another minute.
- Store strawberry fluff in an airtight container and keep in the fridge. It should stay fresh for about 2 weeks.
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