Description
Marshmallow fluff is a light, fluffy, and sweet treat that tastes just like a cloud made of sugar. It is incredibly versatile and can be used in so many ways—spread it on toast, swirl it into hot chocolate, use it as a cake filling, or serve it as a fruit dip. The best part? This homemade marshmallow fluff is fresher and tastier than anything you’ll find in a jar at the store. In just 35 minutes, you can whip up a batch that yields about 4 cups of pure sweetness.
Ingredients
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup corn syrup
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 ½ teaspoons vanilla extract
Instructions
- Add the water, sugar, and corn syrup to a small saucepan. Cook over medium heat until the sugar dissolves and the mixture reaches 240°F on a candy thermometer.
- Wipe down the bowl of a stand mixer and whisk attachment with vinegar or lemon juice to remove grease.
- Add the egg whites and cream of tartar to the clean bowl and whisk on medium speed until soft peaks form, about 2 minutes.
- Once the sugar mixture reaches 240°F, remove it from the heat.
- Turn the mixer to low speed and carefully pour the hot sugar syrup into the egg whites. Once all the syrup is added, increase the speed to medium-high and whip until stiff peaks form.
- Add the vanilla extract and mix until fully combined.
- Store the marshmallow fluff in an airtight container for up to 2 weeks.
Notes
- Serving Ideas: Use marshmallow fluff as a dip for strawberries, bananas, apples, or pretzels. Spread it on toast, waffles, or pancakes for a sweet breakfast. Add it as a filling for cakes, cupcakes, or sandwich cookies. Swirl it into brownies, cheesecakes, or milkshakes for extra indulgence.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating as it can change the texture.
- Refreshing the Fluff: If the fluff loses some volume, give it a quick whisk to restore its airy consistency before serving.