Homemade Marshmallow Fluff

Homemade Marshmallow Fluff

Marshmallow Fluff

This homemade marshmallow fluff is DELICIOUS! It is so much tastier than the store bought kind. Make ahead and keep refrigerated and use for peanut butter and marshmallow sandwiches, s’mores, cookies, you can even use marshmallow fluff instead of icing when making cupcakes. There are so many things you can make with marshmallow fluff; the possibilities are endless

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In a stand mixer, beat egg whites and cream of tartar until foamy. Add 2 tablespoons of sugar and beat until soft peaks form.  Set aside

marshmallow fluff

In a medium saucepan, add 1/3 cup water, corn syrup and 2/3 cup sugar. Cook over low to medium heat, stirring often. Keep a close eye on it and make sure it doesn’t boil over or burn. Keep stirring until it reaches a firm ball consistency.

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I take a couple tablespoons of cold water into a small glass and every couple minutes add a small bit of the syrup off a teaspoon into the cold water. When you can make a ball with the syrup between your fingers, it is ready. It takes me about 20 minutes to reach the correct firmness.

Take off the burner and set aside ( I sit the pot in the sink ) for just a few minutes. Turn your mixer with the egg mixture on medium and slowly start adding the corn syrup mixture into the bowl.

marshmallow fluff

As soon as all the corn syrup is incorporated into the  egg white mixture, turn mixer onto high and beat for 7 to 8 minutes.

Add vanilla into the fluff in the last minute of mixing.

marshmallow fluff

Use immediately or store in a sealed container and refrigerate for up to 2 weeks.

 

NEVER MISS ANOTHER RECIPE AGAIN!

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Marshmallow Fluff
Prep Time
15 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a homemade marshmallow fluff. It is so smooth and creamy and way better than store bought. You can use it immediately or store in a tightly sealed container in the fridge for up to 2 weeks. 

Course: Dessert
Servings: 4 cups
Ingredients
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 tablespoon sugar
  • 3/4 cup golden corn syrup
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
Instructions
  1. In a stand mixer, beat egg whites and cream of tartar until foamy.

  2. Add 2 tablespoons of sugar and beat until soft peaks form.  Set aside

  3. In a medium saucepan, add 1/3 cup water, corn syrup and 2/3 cup sugar.

  4. Cook over low to medium heat, stirring often. Keep a close eye on it and make sure it doesn't boil over or burn. Keep stirring until it reaches a firm ball consistency. I take a couple tablespoons of cold water into a small glass and every couple minutes add a small bit of the syrup off a teaspoon into the cold water. When you can make a ball with the syrup between your fingers, it is ready. It takes me about 20 minutes to reach the correct firmness.

  5. Take off the burner and set aside ( I sit the pot in the sink ) for just a few minutes.

  6. Turn your mixer with the egg mixture on medium and slowly start adding the corn syrup mixture into the bowl.

  7. As soon as all the corn syrup is incorporated into the  egg white mixture, turn mixer onto high and beat for 7 to 8 minutes.

  8. Add vanilla into the fluff in the last minute of mixing. 

  9. Use immediately or store in a sealed container and refrigerate for up to 2 weeks.



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