How to Make Marshmallow Fluff Recipe

Introduction

Marshmallow fluff is a light, sweet, and creamy spread that’s perfect for desserts, sandwiches, or as a fun ingredient in recipes. Making it at home is easier than you might think and yields a fresher, more flavorful result than store-bought versions.

Ingredients

• 1/3 cup water
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 3 large egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Combine the water, sugar, and light corn syrup in a medium heavy-bottom saucepan fitted with a candy thermometer. Place over medium-high heat without stirring and allow the mixture to bubble.
2. Step 2: In the bowl of a stand mixer with a whisk attachment or a large bowl using an electric hand mixer, whip the egg whites and cream of tartar to soft peaks, about 3-4 minutes.
3. Step 3: When the sugar syrup reaches 240°F (115°C), remove it from the heat. Slowly and steadily pour the hot sugar syrup into the whipped egg whites while the mixer runs on medium speed. If using a hand mixer, having an extra person to help is useful.
4. Step 4: Once combined, increase the mixer speed to medium-high. The mixture may deflate initially but will thicken again. Continue whipping for 7-8 minutes.
5. Step 5: Whisk in the vanilla extract until fully incorporated.
6. Step 6: Allow the marshmallow fluff to cool completely before using or storing.
7. Step 7: Store in an airtight container at room temperature for up to 2 weeks.

Tips & Variations

• Use room temperature egg whites to achieve better volume and stability.
• Substitute vanilla extract with other flavorings like almond or peppermint to customize the taste.
• If you don’t have a candy thermometer, heat the syrup until it reaches a hard-ball stage by dropping a bit into cold water; it should form a firm but pliable ball.

Storage

Store marshmallow fluff in an airtight container at room temperature. It will keep fresh for up to two weeks. If it thickens too much, you can gently stir or briefly warm it before use to restore a spreadable consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites can be used safely and will work well for this recipe, especially if you’re concerned about consuming raw eggs.

What can I do if my marshmallow fluff doesn’t thicken properly?

If the fluff remains runny, it may be due to the sugar syrup not reaching the correct temperature. Using a reliable candy thermometer and heating the syrup to 240°F ensures the fluff sets correctly.

How to Make Marshmallow Fluff Recipe

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4.5 from 150 reviews

• Author: Aiden
• Total Time: 22 minutes
• Yield: About 1 1/2 cups of marshmallow fluff 1x

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Description

Learn how to make homemade Marshmallow Fluff, a light and creamy sweet spread perfect for desserts and snacks. This recipe uses a simple syrup base combined with whipped egg whites to create a fluffy, smooth texture that’s easy to whip up with common ingredients.

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Ingredients

Scale 1x2x3x

Marshmallow Fluff Ingredients

• 1/3 cup water
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 3 large egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Sugar Syrup: Combine the water, sugar, and light corn syrup in a medium heavy-bottom saucepan fitted with a candy thermometer. Place the pan over medium-high heat without stirring. Allow the mixture to bubble until it reaches 240°F (soft ball stage).
2. Whip Egg Whites: While the syrup heats, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl if using a hand mixer. Whip the mixture to soft peaks, about 3-4 minutes.
3. Combine Syrup and Egg Whites: Once the syrup reaches 240°F, remove it from the heat. Slowly pour the hot syrup in a steady stream into the egg whites while the mixer runs on medium speed. This step may require an extra set of hands if using a hand mixer.
4. Whip Until Thick: After fully combining, increase the mixer speed to medium-high. The mixture will initially deflate but will thicken again. Continue whipping for 7-8 minutes until fluffy and glossy.
5. Add Vanilla: Whisk in the vanilla extract to incorporate flavor evenly.
6. Cool and Store: Allow the marshmallow fluff to cool completely. Transfer to an airtight container and store at room temperature for up to 2 weeks.
7. Serve and Enjoy: Use your homemade fluff as a spread, dip, or ingredient in desserts. Share your feedback and star ratings if you try this recipe!

Notes

• Ensure egg whites are at room temperature for better volume when whipped.
• Use a candy thermometer for accurate syrup temperature reaching 240°F.
• Pour the hot syrup slowly into the egg whites to avoid curdling.
• Keep the fluff covered tightly to prevent it from drying out or crystallizing.
• This fluff is suitable for immediate use or can be stored at room temperature, but do not refrigerate as it may become sticky.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: Marshmallow Fluff, homemade marshmallow, marshmallow spread, fluffy dessert topping, candy thermometer recipe