Marshmallow fluff without corn syrup

Name: Marshmallow fluff without corn syrup
Cook time: 6 min
Total time: 12 min
Yield: 3 cups
Ingredients: 3 large egg whites; ¾ cup (US cup) granulated sugar; ½ teaspoon cream of tartar; 1 teaspoon pure vanilla extract

User Reviews

5.0

354 reviews

Excellent

Cook Time
mins
Whipping time:
6 mins
Total Time
12 mins
Servings
3 cups
Calories
212 kcal
Course
Dessert
Cuisine
American, International

Marshmallow fluff without corn syrup

Damien Carter

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Fluffy like a cloud, delicately flavoured and immensely fun to make. Homemade marshmallow fluff only needs four ingredients and has a gazillion uses for all sorts of confectionary. Lighter than buttercream and far easier to make.

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Ingredients

Servings

3 large egg whites
¾ cup (US cup) granulated sugar 150g/177ml
½ teaspoon cream of tartar
1 teaspoon pure vanilla extract

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Instructions

Place a saucepan on the stovetop, fill it with about 5 cm (2 inches) of water and bring it to a boil.
In a heatproof bowl (large enough to sit on top of the saucepan without touching the water) combine the egg whites, granulated sugar and cream of tartar.
Position the bowl on top of the saucepan with boiling water.(Alternatively, you use a double boiler.)
Increase the heat to medium-high and hand-whisk the egg mixture continuously. As it heats, it will become frothy and thinner.
Keep whisking until the sugar has fully dissolved into the egg-white mixture.To check, dip a clean finger into the mixture and rub it between your fingers. It should feel smooth with no sugar granules. Be cautious, as the mixture will be hot.If you're using a candy thermometer, the temperature should read 71C/160F.
Once the sugar has dissolved, carefully pour the hot syrup into the grease-free bowl of a stand mixer.If you don’t have a stand mixer, no worries - an electric hand mixer will do the trick! Transfer the hot mixture to a large, grease-free bowl before whisking. Just be prepared for it to take a minute or two longer to reach stiff peaks.
Add the vanilla extract.
Using the whisk attachment, start whisking the warm mixture at a high speed.
Keep whisking until the mixture thickens, turns pure white and forms stiff peaks.Depending on your method and equipment speed, it should take about 5-6 minutes of whisking to achieve stiff, glossy peaks. Keep an eye on the texture and stop whisking once the fluff reaches this stage.
Your marshmallow fluff is now ready to use. Once it has cooled to room temperature, transfer it to clean jars or use it directly for piping or spreading.

Notes

Can you double the recipe?
Yes, you can double the ingredients if you want to batch-process this recipe.
The question would be whether your mixer will be large enough to cope with double the volume of fluff and still whip it as effectively as a single batch. If you have a big ol' mixer, you should not have a problem.
Can you add flavours to the fluff?
Absolutely! Add a few drops of whichever flavour you choose to the egg mixture during the whipping process. You can also add some lemon zest.
Can you colour it?
Yes. You can add a smidgen of gel food colour to the mix as you are whipping it.

Nutrition Information

Show Details

Calories 212kcal (11%) Carbohydrates 53g (18%) Protein 1g (2%) Fat 0.2g (0%) Sodium 14mg (1%) Potassium 98mg (3%) Sugar 53g (106%) Calcium 1mg (0%) Iron 0.05mg (0%)