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.
Update: The Strawberry Fluff is finally here! Eggless and Corn Syrup Free. Chocolate version coming soon!
Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud!
Ingredients
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 large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
- Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. 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 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
- Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.
Notes
Adapted from Martha Stewart
Love this — I want to try it; however, don’t know about other brands, but Karo light corn syrup does have high fructose corn syrup in it.
I saw another comment — so honey works in place of the syrup?
Hi Chellie! You can use honey instead! But Karo light corn syrup DOES NOT contain high fructose corn syrup: check out the ingredient list here.
how do u make it chocolate like in the picture???
Wondering, what do you use this for? Is it a cake topper, cake filler, sandwich filler, or just a yummy spread you can eat? Looks delicious but not sure what the purpose is (meant) for! Thanks for sharing :)
All those things and more! Have you never had a fluffernutter? Peanut butter and fluff sandwich. Super yummy.
you can use it for rice krispie treats :)
For a really simple fruit dip, mix it with softened cream cheese. Now that is something to eat straight off the spoon. It is a go-to ‘recipe’ (I don’t feel like it really qualifies since its two ingredients and super simple. lol.) for get togethers.
Thanks Kristin! Sounds yummy! I bet it would make a good frosting too.
I LOVE THIS! I grew up right around the corner from the Fluff factory. Such a tiny buildng packed with “fluffy” goodness! I can’t wait to make this. Thank you!
What can i use instead of corn syrup?
Hi Rom! You can use honey instead!
You can also use Golden Syrup.
Brown Rice Syrup is a good substitute, but it may be hard to find.