Marshmallow Fluff
Elevate your homemade dessert game with this luscious Marshmallow Fluff recipe—an airy, creamy confection that's as versatile as it is indulgent. Made from simple pantry staples like granulated sugar, light corn syrup, and egg whites, this homemade version outshines store-bought with its irresistibly silky texture and delightful vanilla essence. Perfect for spreading on sandwiches, swirling into hot cocoa, or as a decadent topping for cakes and cupcakes, this fluff is a must-have in any sweets lover's kitchen. The recipe comes together in just 30 minutes, combining precise temperature control and expert whipping techniques to achieve the ultimate glossy perfection. With its dreamy consistency and two-week shelf life, you'll find endless uses for this marshmallow marvel.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups Granulated sugar
- 0.75 cup Light corn syrup
- 0.75 cup Water
- 6 pieces Large egg whites
- 0.5 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir the mixture over medium heat until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature and cook until it reaches 240°F (soft ball stage). Do not stir while the syrup is boiling.
While the sugar syrup is heating, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
Beat the egg whites on medium speed until soft peaks form, about 4-5 minutes.
Once the sugar syrup reaches 240°F, remove it from the heat. With the mixer running on medium-low speed, slowly and carefully drizzle the hot syrup into the whipped egg whites in a thin, steady stream. Be sure to pour near the side of the bowl to avoid splashing.
Once all the syrup is added, increase the mixer speed to high and continue whipping until the mixture is thick, glossy, and has cooled to room temperature, about 7-10 minutes.
Add the vanilla extract and beat for another 30 seconds to incorporate.
Transfer the marshmallow fluff to an airtight container. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 30.9 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
