Marshmallow fluff is quick and fun to make in your own kitchen! In 15 minutes you’ll have enough fluff for fruit dip, whoopie pies, or fluffernutters.
I needed a dish to bring to Bunco. I’d brought my Mexican Corn Dip last month, which is my go to dish to pass. I thought about Horseradish Cheese Dip, but I really wanted something sweet. I’d planned on making brownies but then my sister told that’s what she was bringing. Gah!
I had cream cheese so I thought I’d make a fruit dip only I needed marshmallow fluff. No problem! I’ve made homemade marshmallows so fluff should be easy. Plus a few months ago I won a copy of Shauna Sever’s Marshmallow Madness cookbook and I’ve been dying to try out a recipe!
Making marshmallow fluff was some of the most fun I’ve ever had in the kitchen. It really is very easy and came together in about 15 minutes – 10 of which was my mixer beating the marshmallow. This would be a lot of fun to make with kids – just be careful of the hot sugary syrup.
Take not to add the hot sugar slowly to the egg whites. I missed that instruction and scrambled my whites a little.
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
- In a small pan, mix together sugar, corn syrup, water and salt. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Set aside.
- In the bowl of a stand mixer, combine egg whites and cream of tartar. Begin to whip on medium speed using the whisk attachment.
- Meanwhile, turn burner on high and put the pan with the sugar mixture on the heat. Allow mixture to come to a boil and heat to 240 degrees, stirring occasionally.
- The goal is to get the egg whites whipped to soft peaks and the sugar syrup heated to 240 degrees at close to the same time. Just stop whipping the egg whites when they reach soft peaks.
- When the sugar has reached 240 degrees, turn mixer on to low. Add a small amount of the hot sugar mixture and allow to mix. Add another small amount of the sugar mixture. Continue to add mixture slowly so you don't scramble the eggs.
- Once all the sugar has been added to the egg whites, turn up the speed of the mixer and continue to beat mixture for about 7-9 minutes or until the fluff is stiff and glossy. At about the 5 minute mark, add vanilla extract.
- Use fluff immediately or store in an air tight container in the refrigerator for up to 2 weeks.