Can You Freeze Marshmallow Fluff? - The Best Way

If you’ve ever gone camping, you’ve probably had the life-changing experience of roasting marshmallows over an open fire. The outside of the marshmallow turns into a caramelized golden crust and the inside melts into a gooey, airy bite of magic.

If you were to package that magic, you would basically have a jar of marshmallow fluff. Some brilliant entrepreneurial mind has already brought this treat to your local grocery store, but it’s a cinch to whip up a batch of marshmallow creme right in your own kitchen.

If you get carried away and come across bowls and bowls of fluff, you’ll do yourself a favor if you freeze it.

Yes, that’s right, you can freeze the marshmallow creme. There are many ways to enjoy this treat, but freezing a little can double your usage options. 

What is marshmallow cream?

Marshmallow fluff is also commonly known as marshmallow cream. “Fluff” is the original name of the brand that has stuck, something like Kleenex to tissues.

If you’re talking about homemade versions of this sticky-sweet concoction, you’re more likely to call it marshmallow cream.

Marshmallow cream is made with essentially the same ingredients as marshmallows, but in slightly different proportions and without the gelatin, so it doesn’t set.

The recipe is quite simple, requiring only a few ingredients that are easy to find in any baker’s kitchen: corn syrup, sugar, vanilla, and egg whites.

The store-bought variety comes in small tubs, similar to peanut butter containers. Either option will stay fresh for quite some time in the fridge thanks to its high sugar content, but if you plan to keep your cream for longer than 2 weeks, freezing it is a great way to store your marshmallow fluff.

How to Freeze Marshmallow Cream - The Best Way

Due to its very high sugar content, the fluff doesn’t freeze like a rock, but it will freeze long enough to stay fresh and give you lots of interesting use options.

If you have a fresh, unopened jar of marshmallow, you can pop it right into the freezer. It’s sealed, so it will hold up well over the long term without the risk of being exposed to air.

Freezing and thawing marshmallow fluff

However, if you have store-bought fluff or leftover homemade marshmallow cream, you have a few options:

Transfer to an airtight freezer-safe container or Ziploc bag. Squeeze out as much air as you can and label the container with the date you frozen it. The fresher you put it in the freezer, the fresher it will taste when you take it out. You shouldn’t freeze it for more than 3 months, as the flavor will start to wear off over time.

Separate the lint into individual pieces for easy future use. Line a baking sheet with parchment paper, and then you have two options.

Option 1: Spread your cream and freeze it. Once frozen, cut it into squares and store it all in an airtight, freezer-safe container. They’ll stay in individual pieces, and you’ll be able to pull out one (or a few) at a time without thawing the whole batch.

Option 2: Pipe the cream into a piping bag fitted with a large decorating tip and make small cookie shapes on the parchment paper. Freeze! Stack carefully in an airtight Tupperware container.

Eat the custard frozen or slightly thawed for a nougat-like snack.

Remember that the cream does not have gelatin, so it does not harden like a marshmallow. If you let it thaw completely, it will go back to a soft fluff of cream.

The marshmallow creme is very light and airy and only takes a few minutes to thaw on the counter. If you are going to bake with it or use it in a dessert, you can put it in a bowl and stir it well once thawed to make it shiny and silky again.

If you want to try some frozen treats, read on for some fun suggestions!

DIY fluff

If you want to try making your own fluff to freeze and use in one of the brilliant suggestions below, here’s a simple and easy recipe.

NOTE : You will need a candy thermometer to make marshmallow creme because you need a fairly accurate temperature to avoid overcooking the creme.

Ingredients:

• ¾ C sugar
• ¾ C corn syrup
• 1/3 C of water
• 3 egg whites
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

• In a small saucepan over low heat, add the sugar, corn syrup and water
• Stir until well dissolved
• Once dissolved, turn up the heat to medium-high and put in the candy thermometer. You must maintain a good low heat, but without boiling and without foaming
• Don’t stir!
• The target temperature is 240F. Remove from heat.
• Whip the room temperature egg whites, along with the cream of tartar, with a mixer. 3-4 minutes on medium speed should give smooth peaks
• On low speed, very carefully add the very hot sugar mixture
• Once everything is combined, increase speed back to medium and continue beating for 7+ minutes, or until you notice the mixture becoming thick and glossy.
• Once you have the right texture, add the vanilla and beat to combine.

How to use marshmallow fluff

There are so many ways to enjoy marshmallow fluff, whether it’s fresh from the store, straight out of the pot, or a thawed batch from the freezer. There are even quite a few ways to use frozen fluff for a cool treat in a hot summer.

fresh fluff

• Dulce de leche – Marshmallow creme is a key ingredient for gooey dulce de leche.
• Fluffernutter everything.  Fluffernutter is a brilliant combination of marshmallow creme and peanut butter that can be put on anything. Think sandwiches, cookies, pies, bars, Krispie treats… your imagination is the only limit here.
• Pies : A surprising variety of pies use marshmallow fluff as a filling or as a topping. Look: Whoopie pies, grasshopper pies and rocky road pies.
• Pies : There are also many pies that use fluff as a coating or frosting, such as S’mores pie, sweet potato pie, and hot chocolate pie to name a few.
• Frosting : Anything that needs to be glazed, including pancakes, can be glazed instead

frozen fluff

• Easy DIY Ice Cream: Heat the marshmallow fluff with a little milk and beat until foamy. Put it in the freezer and stir it well after 1 hour. Pop it back in the freezer, and after another hour, you’ll have the most amazing sweet vanilla flavored ice cream. Store it in an airtight container for future snacks.
• Choco-fluff: Take individual frozen fluff squares, dip them in melted chocolate, and pop them back in the freezer for another hour. Eat them frozen or store them in an airtight container.
• Frozen Cookie Dough – Crush up some cookies and mix with your marshmallow fluff and a little milk before freezing. When you’re ready for a treat, you’ll have a bowl full of cookie dough ice cream. About.
• Ice Cream Bars: Freeze 2 baking bars smeared with a thick layer of marshmallow cream. Once frozen, cover one of them with slices of berries or fruit, then put the other sheet of frozen custard on top. Cut it into bars and eat it cold.
• Marshmallow Cubes : Freeze in ice cube trays and scoop out one at a time to make hot chocolate.

Related questions

Can marshmallows be frozen?

Marshmallows freeze almost perfectly, thanks to their high sugar content. When you’ve opened a bag of marshmallows, empty the remains into a freezer-safe Ziploc brand bag.

Write the date on the bag and seal it. Remove as much air as you can without crushing all the marshmallows. If you really like perfection, you can arrange the marshmallows in a single row on a cookie sheet and quick freeze.

Once they are solid, you can put them all in a Ziploc bag and remove the air. They won’t stick or squash and will stay fresh for about 3 months.

Can marshmallow cream be substituted for marshmallow?

Yes, you can substitute marshmallow creme for marshmallows, but you’ll need to melt them first. In a double boiler, add about 16 large marshmallows per 1 cup of marshmallow creme.

Most recipes don’t require you to be exact, but a little more never hurt anyone. The main difference is that marshmallows have gelatin, which can make your recipe tougher than expected.

Are the marshmallows vegan or gluten free?

Marshmallows that are advertised as vegan will be, but otherwise most marshmallows use gelatin, which is an animal product. Similarly, many marshmallows are gluten-free, and are likely to be labeled as such.

If they don’t say so on the bag, they may be made in a gluten-free facility, which makes cross-contamination possible, or they may use flavorings made from wheat. If you are very conscientious, it is better that you read the labels carefully.