How to Make Marshmallow Fluff
User Reviews
4.3
How to Make Marshmallow Fluff
Description
Making Marshmallow Fluff involves heating a mixture of water, granulated sugar, and light corn syrup to 240°F without stirring, then slowly combining this hot syrup into softly whipped egg whites and cream of tartar. The whipping process thickens the mixture and incorporates air, yielding a glossy, marshmallow-flavored fluff.
The recipe uses a stand mixer or an electric hand mixer to combine and hydrate the syrup with the egg whites gradually. After whipping for several minutes, the vanilla extract is added for flavor, and the mixture is allowed to cool to room temperature before use or storage.
The final fluff has a creamy, stable texture suitable for spreading on desserts, folding into recipes, or using as a sweet dip. It does not require refrigeration and can be kept for up to two weeks in an airtight container.
Key preparation notes include ensuring that mixing bowl and whisk attachments are free from any grease or moisture, which can inhibit proper egg white volume.
Ingredients
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 egg room temperature, large, whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Combine the water, sugar, and corn syrup in a medium heavy bottom saucepan fitted with a candy thermometer. Place over medium-high heat.
- Do not stir, the mixture will bubble.
- 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 using an electric hand mixer with whisk attachment. Whip the egg whites to soft peaks, approximately 3-4 minutes.
- When the sugar syrup reaches 240·°F, remove the heat and very slowly and in a steady stream, pout the sugar mixture into the egg whites while on medium speed. If you are using a hand mixer, you might need a set of extra hands.
- When it is fully combined, continue to whisk, increasing the speed to medium-high. The mixture will first deflate, but will thicken back up. Continue to whip for 7-8 minutes, then whisk in the vanilla.
- Allow the mixture to cool completely before using. Store in an airtight container at room temperature for up to 2 weeks.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- Ensure all equipment is clean and free of grease or moisture to help egg whites whip properly.
- Allow any cleaning liquids like vinegar or lemon juice used for wiping to dry completely before whipping egg whites.
- The mixture needs thorough whipping after combining syrup to achieve the desired thick, fluffy texture.
- Store the marshmallow fluff at room temperature in an airtight container for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 58g | 19% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Sodium | 52mg | 2% |
| Potassium | 68mg | 1% |
| Sugar | 58g | 116% |
| Calcium | 7mg | 1% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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