Marshmallow fluff is a sweet, fluffy, and creamy spread that’s perfect for a variety of desserts, from s’mores and cakes to sandwiches and hot chocolate. Making it at home is surprisingly simple and uses just a few basic ingredients. This homemade marshmallow fluff recipe is fresh, flavorful, and free of preservatives, making it a must-try for dessert lovers.
Ingredients
- 3 large egg whites (room temperature)
- 2/3 cup (160ml) light corn syrup
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- A pinch of salt
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
Instructions
Step 1: Prepare the Egg Whites
In a clean, grease-free mixing bowl, add the egg whites and cream of tartar.
Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This typically takes about 2–3 minutes.
Step 2: Cook the Syrup
In a medium saucepan, combine the sugar, corn syrup, and a pinch of salt.
Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the syrup reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
Step 3: Combine the Syrup and Egg Whites
With the mixer running on low speed, slowly pour the hot syrup into the beaten egg whites in a thin, steady stream.
Once all the syrup is added, increase the mixer speed to high and beat for 5–7 minutes, or until the mixture is thick, glossy, and forms stiff peaks.
Step 4: Add Vanilla
Add the vanilla extract and beat for another 30 seconds until incorporated.
Step 5: Store and Serve
Transfer the marshmallow fluff to an airtight container. It can be used immediately or stored in the refrigerator for up to 2 weeks.
Tips for Success
Use Room-Temperature Eggs: Egg whites whip better at room temperature, resulting in a fluffier consistency.
Clean Equipment: Ensure all mixing tools are completely grease-free, as any oil residue can prevent the egg whites from whipping properly.
Monitor the Syrup Temperature: Use a candy thermometer to ensure the syrup reaches the correct temperature for optimal consistency.
Flavor Variations: Experiment with other extracts like almond or peppermint for a unique twist.
Storing Leftovers: Store in an airtight container to keep the fluff fresh and prevent it from drying out.
Uses for Marshmallow Fluff
- Frostings and Fillings: Use it to frost cupcakes or as a filling for whoopie pies.
- Dessert Topping: Spoon over hot chocolate, brownies, or ice cream for an indulgent treat.
- Sandwiches: Make a classic fluffernutter sandwich by pairing it with peanut butter.
- S’mores: Replace traditional marshmallows with fluff for easier assembly.
Nutritional Information (Per Tablespoon)
- Calories: 25
- Carbohydrates: 6g
- Protein: 0g
- Fat: 0g
- Sugar: 6g
Conclusion
Homemade marshmallow fluff is a delightful and versatile recipe that adds a touch of sweetness to countless desserts. Whether you’re making s’mores, topping a cake, or creating a fluffernutter sandwich, this light and airy treat is the perfect addition. With just a handful of ingredients and a little patience, you can create a fresh and preservative-free alternative to store-bought versions. Its glossy texture, rich flavor, and soft peaks are sure to impress your friends and family. Try this easy recipe today and elevate your dessert game!
Additional Tips for Success
Be Precise with Temperature: Use a candy thermometer to ensure your sugar syrup reaches the soft-ball stage (240°F/115°C). This is essential for achieving the right consistency.
Whip Until Stiff Peaks Form: Beat the mixture until it’s thick, glossy, and holds stiff peaks. This ensures the fluff will stay airy and hold its shape when used.
Keep Equipment Spotless: Any grease or residue on your bowl or whisk can prevent the egg whites from whipping properly. Wash everything thoroughly before starting.
Use Room-Temperature Ingredients: Room-temperature egg whites whip more easily and result in a fluffier texture.
Add Flavor Variations: While vanilla extract is classic, you can add almond, peppermint, or lemon extract for unique flavors to suit different desserts.
Avoid Overheating: White foam may appear when heating your syrup, but avoid letting it overboil to prevent a burnt taste.
Storage: Store your marshmallow fluff in an airtight container in the refrigerator for up to two weeks. If it thickens over time, you can re-whip it to restore its texture.
Experiment in Recipes: Use this fluff for whoopie pies, frosting cakes, or adding to ice cream sundaes. It’s a versatile ingredient that pairs well with chocolate, peanut butter, or fruity desserts.