About
Homemade Marshmallow Fluff
I had a recent baking project that called for Marshmallow fluff so I wanted to try and make my own. If you’ve made an Italian meringue/buttercream before, the process is very similar. You’re basically pouring boiling sugar into whipped egg whites, a process that I am slowly getting more and more comfortable with. Molten hot sugar is intimidating! I promise it's easy though.
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Xfluffy_unitatoX favorited Homemade Marshmallow Fluff
19 Nov 22:12
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Mary C. favorited Homemade Marshmallow Fluff
09 May 22:50
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Glenda W. favorited Homemade Marshmallow Fluff
20 Apr 00:40
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Suzi T. favorited Homemade Marshmallow Fluff
19 Apr 22:55
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Kay Bay favorited Homemade Marshmallow Fluff
16 Apr 09:33
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Olivia B. published her project Homemade Marshmallow Fluff
16 Apr 06:00
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Step 1
Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.
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Step 2
Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
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Step 3
Place egg whites and cream of tartar in the bowl of a stand mixer.
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Step 4
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
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Step 5
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.*
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Step 6
Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
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Step 7
Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.
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Step 8
Add in vanilla and whip until the fluff has cooled.
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Step 9
Pour into an airtight container and store for up to 2 weeks at room temperature.**
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Step 10
NOTES:
*The sweet spot for this is getting the sugar stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
**The spread can be rewhipped by hand if it becomes flat.
