homemade marshmallow fluff;
Light and airy, creamy and sweet marshmallow fluff, perfect for all endeavors. Whether you're a peanut butter and fluff sandwich kinda gal, or a hardcore s'mores guy, homemade marshmallow fluff is sure to be a hit
Oven Temp: -
Servings: 10
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Equipment
- candy thermometer
Ingredients
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup light corn syrup (dark corn syrup or honey can be substituted for a slightly different flavor profile)
- 3 large egg whites at room temperature
- ½ tsp cream of tartar
- 1 tsp vanilla extract (or vanilla bean paste)
Instructions
- In a medium-sized saucepan combine ⅓ cup water, ¾ cup sugar and ¾ cup corn syrup. Insert a candy thermometer into the mixture and heat over a medium-high flame. Do not stir the sugar water as it cooks, and cook until the mixture reaches 240°F. While waiting, continue onto the next step.
- While the sugar syrup is cooking, place the egg whites and cream of tartar in the bowl of your stand mixer. Beat the whites to soft peaks. This typically takes 3-4 minutes.
- When the sugar syrup reaches 240°F, remove immediately from the heat. With the mixer running on medium speed, carefully pour the syrup in a thin stream into the egg whites, whipping the whole time.
- Continue to whip the mixture for 7-8 minutes or until very thick and glossy. The heat of the sugar mixture will deflate the whites initially, but they will eventually thicken and fluff up.
- Add 1 tsp vanilla and whip until incorporated.
- Transfer the fluff into an airtight container like a mason jar. Store for up to 2 weeks at room temperature. The spread can be re-whipped by hand if it starts to separate.
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