Homemade Marshmallow Fluff
Homemade Marshmallow Fluff
Posted by Olivia B.
About
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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You Will Need (6 things)
- 1/3 cup Water
- 3/4 cup Granulated Sugar
- 3/4 cup Corn Syrup (or honey)
- 3 Egg Whites (room temperature)
- 1/2 tsp Cream Of Tartar
- 1 tsp Vanilla Extract
Steps (10 steps, 30 minutes)
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1
Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.
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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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3
Place egg whites and cream of tartar in the bowl of a stand mixer.
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4
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
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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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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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7
Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.
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8
Add in vanilla and whip until the fluff has cooled.
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9
Pour into an airtight container and store for up to 2 weeks at room temperature.**
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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.