Marshmallow fluff is fun & nostalgic. But since I’m older and have kids I now read labels and YIKES! there is some scary stuff listed on the label. We also try not to eat corn syrup. Did you know there is a substitute for corn syrup? Well there is and it’s simple, just water and sugar.
I wanted to make a s’mores cake for my husband, Aaron’s, birthday and of course you need marshmallow for that. So I thought I’ll make homemade fluff; it turned out great.
This marshmallow fluff is glossy, light, airy, sticky, sweet, fun, and most importantly super easy to make. There is no candy thermometer needed.
How will you eat this? In my family they just wanted it by the spoonful! Top your ice cream with it, make a s’mores, put in hot chocolate or in a milkshake, or of course just take a spoonful of it.
This is also versatile, you can make different flavors, just substitute the vanilla extract for a different flavor. You can also make and give as gifts.
Marshmallow Fluff
makes 6 cups
Ingredients
- 1 1/4 Cup granulated sugar
- 1/4 Cup hot water
- 2/3 Cup granulated sugar
- 1/3 Cup water
- 3/4 Cup simple syrup (instructions below)
- 3 egg whites, room temperature
- 1/2 tsp cream of tartar
- 3/4 tsp vanilla extract
Instructions
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Make simple syrup: Combine 1/4 cup hot water with 1 1/4 cup sugar. Stir until sugar has dissolved. Set aside.
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Place egg whites and cream of tarter in a stand mixer. Turn on medium high and whip until soft peaks form. About 3-4 minutes.
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Take 3/4 cup of the simple syrup you made and add in 1/3 cup water and 2/3 cup sugar. Stir to combine and sugar has dissolved.
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With your mixer on low speed, pour the sugar water mixture in a steady stream. Then turn mixer to high and whip until peaks form and mixture is glossy and thick. About 7-8 minutes.
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Add in vanilla and continue whipping for 1-2 minutes.
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Store in the refrigerator for up to 3 weeks.
How do you eat marshmallow fluff? I would love to get some new ideas!
9 Comments
The recipe is kind of confusing. In the marshmallow flush, you say to beat the eggs white for 3/4 minutes but you don t say when to add the syrup to it. Should the syrup be hot when added to the beaten egg whites?
The recipe is kind of confusing. In the marshmallow flush, you say to beat the eggs white for 3/4 minutes but you don t say when to add the syrup to it. Should the syrup be hot when added to the beaten egg whites?
Thanks for the question. The syrup will not be hot but might still be warm. It is the first thing that you will make and set aside also when you add the water in Step 3 that will cool it down a bit. Step 4 is where you add the syrup to the egg whites. I hope I was able to clarify the instructions.
Hello, your recipe seems nice can i use it in making the marshmallow fondant for decorating cakes
I am not sure Alina, I haven’t tested it for that. If you try it let me know how it worked.
Hello, your recipe looks wonderful. I would love to know if you can use your marshmallow fluff to cover a Baked Alaska dessert I would like to make for our Christmas dessert. Wondering how it would stand up in the freezer cause I wish to make it a day before I plan to serve it and obviously it has to be kept frozen.
Then either torched or baked for a few minutes in a very hot oven to brown the meringue before serving.
The picture on your site looks much like a Swiss Meringue recommended for Baked Alaska recipes along Italian and ordinary meringues but like that one doesn’t have to use a thermometer or heat over a stove.
Very impressive fluff!
Thanks for the nice words, Deena! I do not know how it would stand up in the freezer. I can tell you that I had mine in the refrigerator for 2 weeks and it maintained it’s form, it didn’t deflate, melt or separate. I think it would be fine to place in the freezer. Please let me know how it worked for you. I’ve never had a Baked Alaska but have always wanted to try one.
Thanks so much for your reply Allison! Great hearing from you!
I look forward to trying your recipe very much.
Happy Holidays to you and yours!
Merry Christmas to you and your family!