Marshmallow Cream Fluff Homemade Substitute Copycat
Whip up this irresistible *Marshmallow Cream Fluff Homemade Substitute Copycat* and discover just how easy it is to recreate this fluffy, sweet delight from scratch! Perfectly soft, glossy, and infused with a touch of vanilla, this homemade version is made with simple pantry staples like sugar, corn syrup, and egg whites, giving you a fresh and preservative-free alternative to store-bought marshmallow fluff. The recipe uses classic candy-making techniques, such as heating syrup to soft-ball stage and whipping it into soft peaks for an ultra-light texture. Ideal as a decadent topping for desserts, a creamy filling for pastries, or simply spread on toast, this marshmallow fluff is ready in under 20 minutes and can be stored for up to two weeks. Whether you're crafting whoopie pies, fluffernutter sandwiches, or s'mores dip, this homemade marshmallow cream is guaranteed to elevate your creations!
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Ingredients
- 0.75 cup Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 cup Water
- 2 large Egg whites
- 0.125 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
In a small saucepan, combine the granulated sugar, light corn syrup, and water. Stir until the sugar dissolves, then heat over medium heat.
Step 2
Clip a candy thermometer to the side of the saucepan. Heat the sugar syrup until it reaches 240°F (soft-ball stage), without stirring. Remove from heat once the temperature is reached.
Step 3
While the sugar syrup is heating, add the egg whites and cream of tartar to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Beat on medium-high speed until soft peaks form, about 3-4 minutes.
Step 4
Once the sugar syrup reaches 240°F, reduce the mixer speed to low. Carefully and slowly drizzle the hot syrup into the whipped egg whites, avoiding the sides of the bowl and the whisk to prevent splattering.
Step 5
After all the syrup has been added, increase the mixer speed to high and beat for 7-9 minutes, or until the mixture is glossy, stiff, and significantly cooled down.
Step 6
Add the vanilla extract and a pinch of salt to the marshmallow fluff. Beat on high for an additional 30 seconds to incorporate.
Step 7
Transfer the marshmallow fluff to a sealed container and store in the refrigerator for up to 2 weeks. Use it as a topping, filling, or spread as desired.
Nutrition Facts
| Serving size | (400.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 961.9 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 268.4mg | 0% |
| Total Carbohydrate 241.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 239.8g | |
| Protein 7.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 8.8mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 178.5mg | 0% |
Source of Calories