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Homemade Marshmallow Fluff

Homemade Marshmallow Fluff. Perfect for a peanut butter Sandwich, a cupcake or cake filling, whip into a frosting, and simply dollop onto a cup of hot cocoa. Possiblities are endless.
Author: Boston Girl Bakes

Ingredients

  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 3/4 cup corn syrup or honey
  • 3 egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  • 1) 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.
  • 2) 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.
  • 3) 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.
  • 4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
  • 5) 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.
  • 6) 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".

Notes

Adapted from King Arthur Flour