Marshmallow Fluff Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
32 tablespoons
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Calories
28 kcal
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Course
Condiments
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Cuisine
American
Marshmallow Fluff Recipe
Description
The Marshmallow Fluff starts with heating a syrup of water, granulated sugar, and light corn syrup until it reaches the softball stage at 240°F. Meanwhile, stiff but soft peaks of egg whites are whipped. The hot syrup is poured slowly into the beaten egg whites while mixing at low speed to temper the eggs and prevent cooking. After the syrup is fully incorporated, vanilla extract is added and whipping continues until stiff, glossy peaks form.
The result is a smooth, stable marshmallow cream that is spreadable and sweet with a hint of vanilla. It can be used as a frosting, filling, ingredient in desserts, or a topping on treats like graham crackers or hot drinks.
This recipe yields about 2 cups of marshmallow fluff. Store it in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw gently and whip briefly before use if frozen.
Ingredients
- ¼ cup water
- ½ cup granulated sugar
- ½ cup light corn syrup
- 2 egg large, whites
- 1 teaspoon vanilla extract pure
Instructions
- Add the water, granulated sugar, and corn syrup to a small saucepan fitted with a candy thermometer. Heat just until the mixture reaches the softball stage (240°F).
- While the syrup is heating, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form, about 4-5 minutes.
- Once the egg whites have formed soft peaks and the sugar syrup has reached 240°F, turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. If you can, pour the sugar syrup down the side of the bowl so it has time to cool slightly before hitting the egg whites-- but be careful!
- Once all of the syrup has been added to the egg whites, add the vanilla and turn the mixer to high speed and beat until stiff peaks form, about 7-8 minutes.
Notes
- This recipe makes approximately 2 cups of marshmallow fluff.
- Store fluff in an airtight container refrigerated for up to 2 weeks or frozen for up to 3 months.
- Rewhip after thawing frozen fluff for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32tablespoons
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 28kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 7mg | 0% |
| Potassium | 3mg | 0% |
| Sugar | 7g | 14% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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