Fluffernutter Marshmallows

Fluffernutter Marshmallows

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 2 dozen (1½-in marshmallows)

These Fluffernutter Marshmallows are flavour-packed little fluffy, soft pillows of marshmallowy goodness. They're also dairy free.



  • 4½ tsp unflavoured gelatine
  • ½ cup (125 ml) cold water
  • ¾ cup (170g) granulated sugar
  • ½ cup (150g) light corn syrup, see notes
  • ¼ cup (60 ml) water
  • ⅛ tsp salt
  • 2 tsp vanilla extract
  • 3 tbsp creamy peanut butter


  • 1 ½ cups (250g) icing (confectioners’) sugar, sifted
  • 1 cup cornflour (cornstarch), sifted



  1. Lightly spray an 8-by-8-inch baking pan with cooking spray, set aside.
  2. In a small bowl, whisk together the gelatine and cold water, then allow to soften for 5 minutes.
  3. In a medium saucepan, stir together the sugar, half of the corn or golden syrup, ½ cup (125 ml) water and salt over high heat. Boil, stirring occasionally, until the temperature reaches 115°C/240°F. Meanwhile, pour the remaining corn/golden syrup into the bowl of an electric mixer with the whisk attachment. Microwave the gelatine on high heat until filly melted, about 30 seconds, then pour into the mixer bowl. Set the mixer speed to low and keep it running.
  4. When the syrup reaches 115°C/240°F, slowly pour it into the mixer bowl, then increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for a further 5 minutes, then switch to high speed and beat for 1-2 minutes, beating the vanilla in. The marshmallow batter should now look white, fluffy, and tripled in volume.
  5. Place the peanut butter into a medium bowl. Working quickly, scoop around a quarter of the marshmallow batter into the bowl with the peanut butter. Stir until well blended, the scrape the peanut butter mixture back into the bowl of the marshmallow batter. Using a large spatula gently fold the batters together using a figure of eight motion.
  6. Pour the batter into the preprepared pan using an offset spatula to gently ease into the corners, then sift coating evenly over the top, and allow 6 hours to set in a cool, dry place.
  7. Using a knife, gently loosen the marshmallows from the edges of the pan. Invert the slab onto a coating-dusted surface and dust the op of the mallows with more coating. Cut into pieces and dip the sticky sides in more coating– see notes.
  8. Store in an airtight container with extra coating to keep the marshmallows fresh and dry.


  1. Sift the icing (confectioners’) sugar with the cornflour (cornstarch) together into a large bowl ensuring both ingredients are combined, then store in an airtight container (I tend to keep mine in a flour shaker myself) until needed.


  • If you cannot find corn syrup, golden syrup is a great substitute. Otherwise, if you're in the UK, TESCO sells light corn syrup, as do some [bigger] Waitrose stores.
  • If you find your knife becomes a little sticky when cutting the marshmallows, just dust the knife in the coating occasionally, as needed.
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