How to Make Marshmallow Fluff
Why Make This Recipe
Marshmallow fluff is a sweet and fluffy treat that brings joy to both kids and adults alike. It’s perfect for a variety of occasions, whether you’re making s’mores, topping off your favorite desserts, or even just enjoying a spoonful straight from the jar. Homemade marshmallow fluff is not only tastier than store-bought versions, but it’s also a fun kitchen project that allows you to experiment with flavors and textures.
How to Make Marshmallow Fluff
Making marshmallow fluff at home is surprisingly straightforward and requires just a few ingredients. The process involves heating a sugar syrup while whipping egg whites to form a light and airy mixture. Here’s how you can whip up your very own marshmallow fluff.
Ingredients
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions
- 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 a whisk attachment. Whip the egg whites to soft peaks, approximately 3-4 minutes.
- When the sugar syrup reaches 240°F, remove it from the heat and very slowly pour the sugar mixture into the egg whites in a steady stream while on medium speed. If you are using a hand mixer, you might need an extra pair of hands.
- Once 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.
How to Serve Marshmallow Fluff
Marshmallow fluff can be served in a variety of delicious ways. Use it as a spread on toast or pancakes, dollop it onto hot chocolate or ice cream, or even incorporate it into desserts like fudge and brownies. It also works beautifully as a filling for cakes and cookies, adding a perfect lightness.
How to Store Marshmallow Fluff
To store marshmallow fluff, keep it in an airtight container at room temperature. It will stay fresh for up to two weeks. Make sure the container is sealed well to prevent it from drying out. If you notice any hardening or drying on the surface, simply give it a good stir before using.
Tips to Make Marshmallow Fluff
- Ensure your egg whites are at room temperature before whipping; this helps them achieve maximum volume.
- Use a reliable candy thermometer to accurately monitor the sugar syrup’s temperature.
- If you want to customize the flavor, consider adding a tablespoon of your favorite extract, such as almond or coconut, in place of or in addition to the vanilla.
Variations
- Chocolate Marshmallow Fluff: Add a couple of tablespoons of cocoa powder or melted chocolate to the mixture before whipping it to introduce a rich chocolate flavor.
- Peanut Butter Fluff: Fold in creamy peanut butter after the mixture has been whipped to get a delicious peanut butter-flavored marshmallow fluff that’s perfect for dipping fruits or graham crackers.
FAQs
Can I make marshmallow fluff without a stand mixer?
Yes, you can use a hand mixer; however, it might take a bit more effort as you’ll need to hold it for a longer period.
What can I use marshmallow fluff for?
It can be used as a topping for hot chocolate, a spread for desserts, or as an ingredient in recipes like fudge and frosting.
Can I use powdered sugar instead of granulated sugar?
Using powdered sugar is not recommended, as it will create a different texture. Granulated sugar is key to achieving that perfect fluffiness.
Marshmallow Fluff
Ingredients
For the fluff
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 large egg whites (room temperature) Ensure these are at room temperature for best volume.
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract Can be substituted with other extracts for flavor.
Instructions
Preparation
- 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 in a large mixing bowl using an electric hand mixer with a whisk attachment. Whip the egg whites to soft peaks, approximately 3-4 minutes.
Cooking
- When the sugar syrup reaches 240°F, remove it from the heat and very slowly pour the sugar mixture into the egg whites in a steady stream while on medium speed.
- Once 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.
