Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud. Food for angels.
Marshmallow fluff is most famous for being half of the duo that makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies, broiler s’mores or to frost a cake since it’s almost identical to Italian meringue.
A gooey dollop dropped into hot cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . it’s pretty hard not to.
The process of making fluff is not at all complicated, but requires a candy thermometer and a stand mixer. Corn syrup and sugar is heated to the softball stage and drizzled into egg whites that have been beaten into stiff peaks. They are whipped together on high speed resulting in billowy mounds of super sweet fluff.
This recipe uses corn syrup, a product that has been around since the late 1800′s. Our ancestors recognized it as food. It is not the same thing as high fructose corn syrup. I’m not afraid to use it. Or eat it. Occasionally.
If you’re looking for the chocolate version in the picture – I apologize – I’m saving it for my cookbook – and it needs further testing.
Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud!
Ingredients
- 3 large egg whites
- 2/3 cup plus 2 tablespoons sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
- In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook over medium heat stirring constantly, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 10 minutes.
- With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 4 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more. Store in tightly sealed jars.
Notes
Adapted from Martha Stewart
This looks awesome, I love finding ways to make things home made! I would really like try it! I am just wondering, how much does the recipe make, and how long does it keep for? (If it doesn’t keep long, I don’t want to make too much!)
Hi Kay! This makes a lot! It will last for a month to 6 weeks in the refrigerator. Maybe you have someone to share some of it with? Have a great day!
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!