Homemade Marshmallow Fluff Recipe
Introduction
Homemade Marshmallow Fluff is a delightful, sweet treat perfect for spreading, dipping, or adding to your favorite desserts. It’s light, fluffy, and surprisingly easy to make from scratch with simple ingredients.
Ingredients
- 3 large egg whites (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1 tsp pure vanilla extract
Instructions
- Step 1: Place the egg whites and cream of tartar in the bowl of a stand mixer or a large mixing bowl. Set aside.
- Step 2: In a small saucepan, combine the sugar, light corn syrup, and water. Heat over medium heat, stirring occasionally, until the mixture reaches 245°F on a candy thermometer (soft-ball stage).
- Step 3: While the syrup heats, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Step 4: Lower the mixer speed to low and slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Avoid letting the syrup touch the whisk or bowl sides.
- Step 5: Increase the mixer speed to high and whip for 7–9 minutes until the mixture thickens, becomes glossy, forms stiff peaks, and the bowl cools down to the touch. Beat in the vanilla extract for 30 seconds.
- Step 6: Use immediately or transfer to an airtight container and store in the refrigerator.
Tips & Variations
- Make sure your egg whites are at room temperature to achieve maximum volume when whipped.
- Use a candy thermometer for accurate syrup temperature to get the perfect fluff texture.
- Try adding a pinch of salt or a different extract like almond for a flavor twist.
- For a vegan version, substitute aquafaba (chickpea water) for egg whites and adjust syrup accordingly.
Storage
Store homemade marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks. Before using, give it a quick stir. It can be served chilled or at room temperature. Avoid freezing as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pasteurized egg whites for this recipe?
Yes, pasteurized egg whites can be used for safety reasons, but the fluff may take slightly longer to whip to stiff peaks.
Why is a candy thermometer necessary?
The candy thermometer ensures the sugar syrup reaches the correct soft-ball stage (245°F), which is crucial to achieve the fluffy, stable texture of marshmallow fluff.
PrintHomemade Marshmallow Fluff Recipe
Homemade Marshmallow Fluff is a light, fluffy, and sweet spread made from whipped egg whites and sugar syrup. This versatile treat is perfect for topping desserts, filling sandwiches, or stirring into hot chocolate for a creamy sweetness. Creating it at home allows you to enjoy a fresh, preservative-free version with a rich vanilla flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups 1x
- Category: Sweet Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Marshmallow Fluff Ingredients
- 3 large egg whites (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1 tsp pure vanilla extract
Instructions
- Prepare Egg Whites: Place the egg whites and cream of tartar in the bowl of a stand mixer or a large mixing bowl. Set aside to be whipped later.
- Make Sugar Syrup: In a small saucepan, combine the granulated sugar, light corn syrup, and water. Heat over medium heat, stirring occasionally, until the mixture reaches 245°F (soft-ball stage) on a candy thermometer.
- Whip Egg Whites: While the sugar syrup is heating, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Combine Syrup and Egg Whites: Lower the mixer speed to low. Slowly drizzle the hot syrup into the whipped egg whites in a thin, steady stream, being careful not to let the syrup touch the whisk or sides of the bowl.
- Whip to Stiff Peaks: Increase the mixer speed to high and whip for 7–9 minutes until the mixture thickens, becomes glossy, forms stiff peaks, and the bowl cools to the touch. Then, beat in the vanilla extract for 30 seconds to blend thoroughly.
- Store or Use: Use the marshmallow fluff immediately or transfer it to an airtight container and store it in the refrigerator for up to 2 weeks.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Use a candy thermometer for precise syrup temperature at 245°F (soft-ball stage).
- Be cautious when pouring hot syrup into egg whites to avoid splashing or cooking the egg whites prematurely.
- Store in an airtight container to maintain freshness and prevent drying out.
- Can be used as a filling, topping, or in various dessert recipes.
Keywords: Marshmallow Fluff, Homemade Marshmallow, Marshmallow Spread, Sweet Spread, Egg White Dessert, Vanilla Fluff
