Marshmallow Fluff recipes
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Use a jar of sticky, fluffy marshmallow fluff and transform it into a decadent dessert everyone is going to love! These marshmallow fluff recipes will take a jar of marshmallow creme to a whole new level!
As many kids in the New England area, growing up on fluffernutter sandwiches, aka peanut butter and marshmallow fluff, was the always the best lunch ever. Sticky, sweet vanilla marshmallow spread with salty, smooth peanut butter between two slices of bread was a lunch that couldn’t be beat.
But as I got older and into baking I started to see that jar of marshmallow fluff as sheer potential in my desserts. You can take a jar of marshmallow creme and really transform it into so many delicious desserts!
What is marshmallow fluff?
If you’re unfamiliar with marshmallow fluff, or marshmallow creme, it is a sticky, vanilla-flavored marshmallow spread.
You make marshmallow fluff by boiling a sugar syrup on the stovetop that gets poured into whipped egg whites creating a fluffy, sticky cloud like marshmallow spread.
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Who invented marshmallow fluff?
Marshmallow fluff hails from Somerville, Massachusetts, just outside of Boston. Marshmallow fluff, or marshmallow creme, was created in 1917 by Archibald Query, a French Canadian confectioner, and sold door to door.
I actually lived in Somerville for a little while, so yes I feel I have a strong connection to the sticky stuff. Somerville now even holds a Marshmallow fluff festival. So clearly, I’m not alone in my devotion to the sweet spread.
Is fluff just melted marshmallows?
Marshmallow fluff and marshmallows are similar, but they are not the same thing. Homemade marshmallows contain gelatin unlike marshmallow fluff so they can hold their shape when cut into squares. And homemade marshmallow creme also contains egg whites unlike marshmallows.
When making marshmallows the process is similar in that a sugar, water, corn syrup mixture is heated on the stove. Once heated the gelatin is added, along with salt and flavoring, and then mixed on high until a marshmallow mixture is formed. The marshmallow mixture is then spread into a pan and cut into squares once firm.
Unlike marshmallows, when making marshmallow fluff the sugar syrup is added to whipped egg whites to create the fluff-like mixture.
What can I use if I don’t have marshmallow fluff?
If you don’t have marshmallow fluff on hand, you can use marshmallows instead. According to Leaf, you can melt marshmallows together with corn syrup to make a cheat version of fluff if you’re in a pinch. The corn syrup will make it sweeter than normal.
- In a double boiler (or a mixing bowl set over a saucepan with simmering water), heat together 2 cups of marshmallows (or 16 ounces) and ¼ cup corn syrup.
- Stir together until melted and combined. Use as you would regular fluff. Keep a close eye so the mixture doesn’t burn.
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Marshmallow Cream Fudge (Fantasy Fudge)
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (1 ½ sticks, 170 g) unsalted butter
- ¼ teaspoon salt
- ⅔ cup (160 ml) evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 1 cup toasted, chopped walnuts
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare pan. Grease or line an 9×13 inch pan with parchment paper or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.
- Boil fudge mixture. In a medium saucepan, set over medium heat, stir together the sugar, butter, salt and evaporated milk together. Bring mixture to a boil (it can take up to 10 minutes to bring to a boil) , and then let the mixture boil until it reaches a temperature of 234°F (this usually takes about 3-5 minutes). If it goes beyond 234°F I found the fudge to be a bit gritty and sugar has crystallized.
- Add chocolate chips. Remove from the heat and stir in the chocolate chips until melted and combined.
- Add remaining ingredients. Stir in the marshmallow creme, walnuts, vanilla extract until the creme is combined and the walnuts are evenly mixed throughout.
- Chill fudge. Spread the mixture into the prepared pan and smooth the top. Refrigerate until firm, about 2 hours. Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve.
Notes
- Storage: This fudge will keep for about 2 weeks at room temperature or a few weeks in your fridge, wrapped. Or wrap it well (tin-foil would be best) and freeze for up to 3 months.
- Candy thermometer: I recommend using one so you don’t end up with grainy/gritty fudge. Grainy/gritty/crumbly fudge is probably because the mixture got too hot on the stovetop and the sugar re-crystallized making for a gritty, grainy texture. Make sure to keep an eye on that candy thermometer otherwise you might end up with crumbly fudge.
- Walnuts: You can omit or swap for another type of nut. I do recommend toasting first. I simply toast my walnut halves for 5-7 minutes in a 350oF until fragrant. Then I let them cool for a few minutes and then measure out my 1 cup of chopped walnuts I need. You could also save a few walnut halves to place on top for a pretty decoration.
- Marshmallow crème: So is this the hack I found on the internet (keep in mind I haven’t tried it myself! If you do, let me know in the comment section!). But yes, you can by using 16 large marshmallows melted together with 2 teaspoons corn syrup, which will equal about 1 cup marshmallow crème. Let me know if you give it a try!
- Butter: I used unsalted butter, so if using salted butter I would omit or just use a pinch of salt.
