Marshmallow fluff without corn syrup
User Reviews
5
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Cook Time
6 mins
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Whipping time:
6 mins
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Total Time
12 mins
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Servings
3 cups
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Calories
212 kcal
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Course
Dessert
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Cuisine
American, International
Marshmallow fluff without corn syrup
Description
The recipe starts by heating egg whites, sugar, and cream of tartar over simmering water to thoroughly dissolve the sugar and warm the mixture. Constant hand whisking is used to incorporate air and prevent curdling. The mixture is carefully heated to about 71°C (160°F) to ensure sugar dissolution without cooking the eggs excessively.
After heating, the syrup is transferred to a mixer bowl and whipped until it forms stiff, glossy peaks characteristic of marshmallow fluff. Vanilla extract is added for flavor. This method produces a smooth, stable fluff without the need for corn syrup.
The fluff can be flavored with extracts or lemon zest during whipping and tinted with gel food coloring as desired. Doubling the batch is possible if the mixer can handle the volume. This versatile fluff works great for spreading, filling, or folding into desserts.
Ingredients
- 3 large egg white
- ¾ cup granulated sugar 150g/177ml, US cup
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract pure
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
- You can double the ingredients if your mixer bowl is large enough to whip the increased volume evenly.
- Add a few drops of extract or a bit of lemon zest during whipping to customize flavor.
- Gel food coloring can be added while whipping to create colored marshmallow fluff.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Sodium | 14mg | 1% |
| Potassium | 98mg | 2% |
| Sugar | 53g | 106% |
| Calcium | 1mg | 0% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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