Marshmallow Fluff. Or creme as some of you may call it. Perfect filling for cupcakes, topping for bars or brownies, dip for fruit, or simply dollop on top of a cup of hot cocoa. This marshmallow fluff recipe from scratch will having you grab a spoon in no time.
Ok. Fluff everyone. Let’s talk fluff. Oh my word I seriously grew up on this stuff.
Peanut butter and fluff sandwiches? Tell me this is not a new concept to you. I sometimes got crazy as a kid and threw in some chocolate chips. Clearly my sweet tooth was well developed even as a child.
Do you know that marshmallow fluff (or creme) as some of you may call it actually originated from Somerville, Massachusetts. I actually lived in Somerville (a little pocket of Boston if you are unfamiliar) for a while. So I have some serious devotion this stuff.
My one recommendation for making fluff, is invest in a candy thermometer if you haven’t already. I have this one and it is my go to usually. It clips perfectly on to the side of your pot you are using. I also have gone digital but the good old fashioned kind has never failed me.
This homemade marshmallow fluff would go perfect on top of a hot cup of cocoa as unfortunately the weather grows colder. Or perhaps maybe dip a piece in fruit in it, a strawberry perhaps? Simply spread this between two pieces of white bread and big slather of peanut butter.
What did I do with it? Oh you will just have to wait and see…
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Homemade Marshmallow Fluff
- 1/3 cup (80 mL) water
- 3/4 cup (148 g) granulated sugar
- 3/4 cup (312 g) light corn syrup
- 3 large egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.
- When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.
- By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.
- The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
- Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.
- Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat".
- Be careful when pouring the hot syrup as a stream into the bowl - you want to make sure it doesn't get hit by the whisk and splash everywhere.
- There is no substitute for the cream of tartar (it's an important necessary ingredient!)
- Instead of corn syrup you can use glucose syrup (or golden syrup, but this will turn the fluff a darker color).
- Adapted from King Arthur Flour