Yield: 3 cups
Homemade Marshmallow Fluff
Prep Time
10 minutes
Cook Time
15 minutes
Additional Time
10 minutes
Total Time
35 minutes
This Homemade Marshmallow Fluff is sweet, ooey, gooey, and finger-licking good. Of course, you'll want to spread it on everything, but you might finish it with a spoon! It's perfect on Fluffernutter sandwiches too!
Ingredients
- ½ cup water
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- 2 large egg whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ Tablespoon vanilla extract
Instructions
- In a medium saucepan, combine water, granulated sugar, and corn syrup. Heat over medium-high heat and stir until the sugar is dissolved.
- Stop stirring and continue to heat until the mixture reaches 240℉. Remove from heat.
- In the bowl of a stand mixer, beat egg whites, cream of tartar, and salt until soft peaks form, about 2-3 minutes.
- While mixing on low, slowly add the sugar syrup mixture. Once all the liquid has been added, mix on high for 6-7 minutes, adding the vanilla during the last minute or two of mixing. The mixture will become fluffy and glossy.
Notes
- Store marshmallow fluff in an airtight container, in the refrigerator, for up to 2 weeks. This mixture can be used immediately or whipped again after storing.
- Marshmallow fluff can be frozen. Due to the high sugar content in marshmallow fluff, the mixture doesn’t freeze solid. But it will get cold enough to preserve the freshness. Store in an airtight container for up to 3 months.
- The mixture will be white and cloudy at first until the sugar dissolves in the saucepan. After heating for a few minutes, the syrup mixture will bubble, be clear, and then change to a more golden color as it approaches the 240℉ mark. Heating the syrup mixture to 240℉ will take between 10-15 minutes. Be sure to monitor the syrup carefully, and don’t heat it past the soft ball or 240℉.
- What are soft peaks? When whipping the egg whites, they will become foamy first, and then the mixture will become opaque and white. When the beaters are held upright, the egg mixture will point up at first but then begin to melt back down into the rest of the mixture. Make sure your bowl is clean and dry before adding the eggs.
- A stand mixer is essential to nailing this recipe. You can't incorporate the same air volume with a hand mixer, so the fluff turns out thinner and runnier. Plus, a hand mixer yields about 2 cups less fluff than a stand mixer. You'll get a good arm workout, but you won't get the same thick luscious results.
- Use it in baking. We love using this homemade fluff in our fudge recipes. Swap out the marshmallows in our rice krispie treats for fluff instead!
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
2 TablespoonsAmount Per Serving: Calories: 57Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 0g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.