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$ $ $ $ $
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• • • • •
Time
30 mins

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.

Posted by Olivia B. from Vancouver, British Columbia, Canada • Published See Olivia B.'s 7 projects »
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  • Step 1

    Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.

  • 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.

  • Step 3

    Place egg whites and cream of tartar in the bowl of a stand mixer.

  • Step 4

    When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.

  • 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.*

  • 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.

  • Step 7

    Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.

  • Step 8

    Add in vanilla and whip until the fluff has cooled.

  • Step 9

    Pour into an airtight container and store for up to 2 weeks at room temperature.**

  • 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.

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