Homemade Marshmallow Fluff

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I love making sweet treats at home, and one of my favorites is homemade marshmallow fluff. It’s fluffy, sweet, and so versatile – you can use it in desserts, as a spread, or even in your hot chocolate. Making marshmallow fluff at home might sound complicated, but it’s actually quite simple.

Ingredients:

  • Granulated Sugar – 1 ½ cups
  • Corn Syrup – 1 cup (light or dark)
  • Water – ½ cup (divided into ¼ cups)
  • Egg Whites – 2 large
  • Cream of Tartar – ¼ teaspoon
  • Vanilla Extract – 2 teaspoons

Equipment:

  • Stand Mixer (with a whisk attachment)
  • Medium-sized saucepan
  • Candy thermometer
  • Spatula

Instructions:

Preparing the Sugar Syrup:

  1. Combine Ingredients: In a medium saucepan, combine the granulated sugar, corn syrup, and ¼ cup water. Stir over medium heat until the sugar dissolves.
  2. Boil: Increase the heat and bring the mixture to a boil without stirring.
  3. Use Thermometer: Insert a candy thermometer and continue boiling the syrup until it reaches 240°F (soft-ball stage). This will take approximately 8-12 minutes. Do not stir during this process.

Whipping Egg Whites:

  1. Begin Whipping: While the syrup is cooking, start whipping the egg whites. In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on high speed until soft peaks form.
  2. Check Consistency: The egg whites should be ready about the same time the syrup reaches the correct temperature. They should form soft, glossy peaks.

Combining Ingredients:

  1. Combine with Syrup: Once the syrup reaches 240°F, immediately remove from heat. Turn the mixer to low speed, and slowly drizzle the hot syrup into the whipped egg whites.
  2. Increase Speed: Once all the syrup is added, increase the mixer speed to high.
  3. Whip Until Thick: Continue whipping the mixture for 7-9 minutes, or until it becomes thick, glossy, and lukewarm.

Final Touch:

  1. Add Vanilla: Finally, add the vanilla extract and whip for another minute to combine.

Storage:

  • Transfer: Use a spatula to transfer the marshmallow fluff to an airtight container.
  • Store: It can be stored at room temperature for up to 2 weeks.

Tips:

  • Consistency: If the fluff is too thick, you can beat in a teaspoon of warm water to loosen it.
  • Clean Cut: To make a clean cut through the marshmallow fluff, lightly grease a knife or scissors with cooking oil.
  • No Corn Syrup: If you prefer not to use corn syrup, substitute it with honey or golden syrup.

Next Up: Taste Surprises!

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