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.
Servings: 6 cups
Calories: 229kcal
Equipment
Ingredients
- 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
Instructions
- In a medium-sized saucepan, combine the water, sugar, and corn syrup. With a wooden spoon or spatula, stir gently to combine. Insert a candy thermometer, set for 240°F and heat over medium high heat. You want to avoid stirring the mixture as it heats, otherwise it will form crystals.
- Once the sugar mixture reaches a temperature of 225°F, begin whipping the egg whites. In the bowl of your stand mixer, fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until the egg whites become foamy.
- Increase the speed to medium high, and whip until soft peaks form, about 3 to 4 minutes. When you lift the beater out of the bowl, the egg whites should flop over and not stand straight up.
- Once the sugar mixture has reached a temperature of 240°F, remove the saucepan from the heat.
- With the mixer running, carefully pour the syrup in a thin, steady stream into the whipped egg white mixture.
- Your egg whites will deflate a little at first, but then will continue to fluff up and turn white as you continue to beat them.
- 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.
- Use immediately or store into an airtight container for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat".
Notes
- Freezing: Yes you definitely can freeze fluff. Freeze in an airtight container or freezer bag (try to remove as much air as possible). Freeze for 3 months. Thaw when ready to use at room temperature. You may need to re-whip before using.
- Hand mixer: You can use a hand mixer, however, it will take longer to whip the egg white mixture, and the marshmallow fluff once the sugar syrup is added in.
- Corn syrup - Use light corn syrup and not dark corn syrup. Corn syrup helps to prevent the sugar from crystallizing. Instead of corn syrup you can use glucose syrup (or golden syrup, but this will turn the fluff a darker color).
- Egg whites - Fresh, room temperature egg whites will whip up easier and to better volume. Be sure there is no egg yolk present.
- Do not stir the sugar syrup mixture. This will create crystals in the mixture. So just let it boil and do it’s thing.
- Use a candy thermometer. It can be very tricky to tell if the sugar syrup mixture has reached the correct temperature, so a candy thermometer will ensure you haven’t cooked it too long.
- Separate your egg whites in a separate bowl. I separate my egg whites in a small bowl first, in case any egg yolk gets in. I then add each egg white to my mixing bowl. If any egg yolk gets into the egg white I haven’t ruined all of the egg whites.
- Make sure your mixing bowl and beaters are grease free. If your bowls aren’t cleaned and grease-free then it can prevent the egg whites from properly whipping up. I wipe down the bowl and beaters first with a little vinegar or lemon juice first with a paper towel.
- Pour the sugar slowly. The sugar syrup will be VERY HOT. So pour it slowly into the egg white mixture. I like to pour the sugar mixture close to the sides of the bowl so it doesn’t get whipped by the whisk causing it to splash out.
- Adapted from King Arthur Flour
Nutrition
Calories: 229kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Sodium: 55mg | Potassium: 70mg | Sugar: 58g | Calcium: 7mg | Iron: 1mg