Gingerbread Marshmallow Fluff

Two beloved classics collide in this gingerbread-flavored marshmallow fluff. The distinctively warm, spicy flavors of gingerbread are present including ginger and cinnamon with the dark, rich flavor of molasses.

So sticky sweet and gooey – like a soft, fluffy whipped cloud that fell to earth from heaven.

Marshmallows made with egg whites are far superior to the ones with gelatin. Fluffier, lighter, creamier and tastier! No need to worry about the raw egg whites used here – you’re adding screaming hot sugar syrup to it that will cook them.

You can ice cookies or a cake with the fluff, smear it on fruit, mix it with cream cheese for a fruit dip, add dollops of it to your hot cocoa or coffee, make gingerbread s’mores, use it in place of butter on english muffins, toast, or scones and best of all use it in your fluffer-nutter peanut butter or biscoff sandwiches.

Licking it from a spoon is perfectly acceptable too. Anything goes.

For gift-giving package the fluff in little jars with cute bows wrapped around them because who wouldn’t want this in their Christmas stocking? Only a gingerbread or marshmallow hater.

Leaving more for us gingerbread-marshmallow-fluff lovers.

Gingerbread Marshmallow Fluff

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: about 2 + 1/2 cups

Gingerbread Marshmallow Fluff

Two beloved classics collide in this gingerbread-flavored homemade marshmallow fluff.


3/4 cup sugar
1/4 cup light corn syrup
1/4 cup unsulphured molasses
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 + 1/2 teaspoons vanilla extract


  1. Stir together the sugar, light corn syrup, molasses, water and salt in a medium saucepan over medium-high heat with a candy thermometer clipped to the side. Bring to a boil stirring occasionally, until it reaches 240 degrees.
  2. Meanwhile add the egg whites and cream of tartar to the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
  3. Measure the spices out into a small bowl or ramekin.
  4. When the syrup reaches 240 degrees set the mixer to low speed. Slowly drizzle in a couple of tablespoons of the hot syrup to warm them (If you add too much syrup at once, the whites may scramble.).
  5. On low speed slowly drizzle in the rest of the syrup, the vanilla and all the spices then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy 8 - 10 minutes.
  6. Allow to cool and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.


Adapted from  Marshmallow Madness

Important note: Please keep children and pets clear of the kitchen while making this. The sugar syrup reaches temperatures that could scar you for life should an accident occur.

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  1. Jon says

    Thanks for sharing! Do you add the molasses in the sugar mixture that gets heated or with the spices later?

    • says

      With the sugar mixture Jon! Sorry – I’ll fix the recipe! Don’t know how I left it out. Thanks for bringing it to my attention.

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