Learn how to make marshmallow fluff. This is the perfect recipe to make sure you know how to make if you don't want all the added ingredients in store bought or if you can't find marshmallow fluff on your grocery store shelves.
Never buy fluff from the store again with all those preservatives. This homemade marshmallow fluff is so easy and fun to make.
This marshmallow fluff recipe uses ingredients that are easy to find and most likely you already have them in your pantry.
It is the perfect recipe to keep on hand for when you need it.
What is Marshmallow Fluff
Marshmallow fluff is also known as marshmallow creme or marshmallow cream. When I think of marshmallow fluff, I think of melted marshmallows. You can use marshmallow fluff in place of marshmallows in recipes.
Compared to marshmallows, it is spreadable and you can just scoop it out of the container to use. It is sticky.
How to Use Marshmallow Fluff
Marshmallow fluff is commonly used in recipes for fudge, fruit dip, and Rice Krispie treats.
It can also be used as a substitute for marshmallows.
How to Store
If you have leftover marshmallow fluff, you can store it in an air-tight container in the fridge. It should keep well for at least two weeks.
- Mixing bowl
- medium saucepan
- candy thermometer
- stand mixer or hand mixer
- egg whites
- cream of tartar
- corn syrup
- granulated sugar
- vanilla extract
How to Make
Step 1: Into a large mixing bowl add egg whites and cream of tartar. Mix until it is foamed over. Set aside.
Step 2: Add water, sugar, and corn syrup to a medium saucepan and heat over medium-low heat. Stir to resolve sugar and then don't stir again. Heat the mixture until the temperature reaches 240°F or "soft ball" on the candy thermometer. Make sure you are using a candy thermometer so you get the correct temperature. Remove the pan from the heat.
Step 3: Using a mixer, mix the foamed egg whites on medium speed until soft peaks form.
Step 4: Turn the mixer to high speed and slowly pour the syrup in.
Step 5: Once the syrup is added, mix the fluff until it is cool, firm, and glossy.
Step 6: After 5 minutes of mixing, add in the vanilla extract.
- candy thermometer
- 3 egg whites
- ½ teaspoon cream of tartar
- ¾ cup corn syrup
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup water
- Mix egg whites and cream of tartar in a medium mixing bowl until foamed over. Set aside.
- In a medium saucepan, add water, sugar, and corn starch and cook over medium-low heat. Stir to dissolve sugar and then don't stir again. Heat mixture to 240°F or soft ball on a candy thermometer. Remove from heat.
- Mix the foamed egg whites again, this time on medium until they form soft peaks.
- Change the speed to high and slowly drizzle the hot syrup in.
- After syrup is added, mix the fluff until it's cool, firm, and glossy. After 5 minutes of mixing, mix in the vanilla extract.
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