It’s been a while since I’ve had time to blog, but I couldn’t wait any longer to share this with you. Have you ever had marshmallow creme? This awesome stuff is like fluffy, spreadable marshmallow. You can sandwich it between cookies, use it in s’mores, spread it on a cupcake… or just lick it off a spoon 🙂
Everything is better when you make it yourself, and this is no exception. Making this is a lot like making marshmallows – you add a hot sugar syrup into egg whites and then just beat it until it magically transforms into a full bowl of fluffy goodness. Watching the egg whites become marshmallow is almost as much fun as eating the fluff itself (almost).
You’ll need an electric mixer, unless you want to whisk until your arm falls off, but it’s not too difficult with the right tools. Use a mixer, a candy thermometer, and add in the 4 ingredients below to make your own soft, sweet marshmallow creme.
Stay tuned – I have 2 awesome desserts that use this marshmallow fluff and I’ll share them soon!
Ingredients
- 3 large egg whites
- 2/3 cup plus 2 tablespoons sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- Place egg whites in a large mixing bowl. Using an electric mixer with a whisk attachment, beat the egg whites until light and frothy.
- Keep the mixer running and slowly pour in 2 tablespoons of sugar. Continue to beat until soft peaks form.
- Meanwhile, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar in a large saucepan over medium heat. Bring to a boil and continue to cook, stirring occasionally, until it reaches 240°F (it will take 10-15 minutes).
- Turn mixer on to low and slowly pour syrup down the side of the bowl into the egg white mixture.
- Increase speed to high and beat mixture for 6-8 minutes. Pour vanilla into mixture and beat on high for around 2 more minutes, until mixture looks like marshmallow fluff.
- Let cool and then pour into air-tight container and store in fridge for up to a month.
Notes
Adapted from Martha Stewart
https://www.52kitchenadventures.com/2013/05/08/homemade-marshmallow-fluff/
8 Comments on Homemade Marshmallow Fluff
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[…] Homemade marshmallow fluff […]
Elaine @ Cooking to Perfection
May 9, 2013 at 8:22 am (12 years ago)Marshmallow fluff finds it’s way into my recipes often. I usually take the easy route and just by the fluff in the jar, but homemade always tastes better. Need to keep this recipe in mind for next time! Thanks 🙂
Elaine @ Cooking to Perfection recently posted Craisin Almond Chicken Salad
Heidi
May 27, 2013 at 12:47 pm (12 years ago)How funny, I’m about to post a marshmallow cream recipe too… we may have kindred baking spirits! Looking forward to seeing more.
Chanel
September 17, 2013 at 4:59 pm (11 years ago)You may think I’m a little silly, but I’d prefer not to use corn syrup even though its a dessert. In your opinion do you know of a substitution?
Jossette
February 29, 2020 at 12:58 am (5 years ago)Things like arrowroot, tapioca flour, and/or any other edible thickening agents/ingredients. I haven’t tried potato yet, as it listed as another suitable substitute
April
April 29, 2014 at 11:43 am (11 years ago)I used honey in place of corn syrup. It came out really well.. of course there’s the taste of honey. I used it right away for making krispy treats with some brown butter so the flavors went well together. You can also make your syrup using white sugar only and add cream of tartar. This helps keep it nice and soft.
Emma
April 27, 2015 at 9:06 am (10 years ago)I’ve just given it a go. Mine didn’t make quite so much and it’s a little runny so I think I poured the sugar in too fast. Very happy though. Yey Marshmallow Fluff! Thank you xx
Stef
July 4, 2016 at 6:37 am (8 years ago)I made this yesterday and it is the best Marshmallow Fluff recipe I have found. The corn syrup is key because it give the fluff stability and prevents it from turning into gritty mush after a few hours. I piped the fluff onto a dozen cupcakes and still had some leftover. Great recipe!