Homemade Marshmallow Fluff

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Store bought marshmallow fluff isn’t available? The best way is always homemade. This recipe creates fluffy, shiny, creamy marshmallow fluff for anything that you need: top it on your hot chocolate, a cake or pie, or just lick it straight from your finger!

The texture of marshmallow fluff is creamy and fluffy. It is like when you melt a normal marshmallow but only have the melted, fluffy insides. The glossiness of the marshmallow fluff is gorgeous, and you can make it from ingredients you have in your own home! There are so many different things you can use it for, you can even toast it like meringue! It is almost exactly like Swiss meringue but with more sugar incorporated within.

It lasts for 2 weeks at room temperature when stored in an airtight container.

What more can you ask for? 

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Homemade Marshmallow Fluff

Yield: 4-6 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Yasmeen's Kitchen Diary

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This homemade marshmallow fluff is a silky, smooth, delicious, meringue-like marshmallow that tops gracefully upon any dessert and toasts wonderfully with a blow torch!

Ingredients US Metric

• 3 egg whites
• ⅓ (75 g) water
• ¾ cup (150 g) sugar
• ¾ cup (230 g) corn syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar

Instructions

1. Add water, sugar, and corn syrup to a pot with a candy thermometer.
2. Stir once to prevent crystallization, and leave over medium-high heat until the thermometer reads 240ºF (115ºc) – The softball stage.
3. In a stand mixer, add 3 egg whites and cream of tartar.
4. Beat on medium-high speed for 2-3 minutes until soft peaks form.
5. Slowly add the hot syrup into the bowl and whisk on high speed.
6. When fully incorporated, your marshmallow is done!

Notes

You can substitute corn syrup with honey, however keep in mind that the meringue/marshmallow fluff will have a strong taste of honey.

To make it egg-free, gluten-free, nut-free, soy-free and allergen-friendly: Replace egg whites with vegan meringue powder + 5 tablespoons of water.

To make a flavored marshmallow fluff:

Add ⅓ to ¼ cups of cocoa during the last minute of mixing. 

Replace the vanilla extract with 1 tsp peppermint.

Add the zest of a lemon. 

When boiling syrup: DO NOT stir the sugar and water mixture when you boil it. Only stir it once in the very beginning. Stirring it again will make the sugar-water form crystals (not smooth).

When pouring the syrup: Please be careful when pouring the syrup into the egg whites. Set the speed of the stand/hand-mixer to low and slowly let it drizzle at the edge of the bowl. IT IS VERY HOT, please be careful! 

Corn-syrup or honey?

Corn syrup has a more neutral flavor. I used honey. The honey taste is VERY apparent and overpowering.  If you don’t like honey, use corn syrup. 

Nutrition Facts

Calories

342.99

Fat (grams)

0.17 g

Sat. Fat (grams)

0.00 g

Carbs (grams)

87.14 g

Fiber (grams)

0.00 g

Net carbs

87.14

Sugar (grams)

86.82 g

Protein (grams)

2.70 g

Sodium (milligrams)

82.18 mg

Cholesterol (grams)

0.00 g

https://www.yasmeenskitchendiary.com/home/marshmallow-fluff

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Bon appétit!