Light and airy marshmallow fluff recipe that works every time!
Servings: 20 ounces
- 4 egg whites
- 2/3 cup sugar
- 1 tsp cream of tartar
- 1/3 cup water
- 3/4 cup corn syrup
- 1 tsp vanilla extract
In a standalone mixer, whisk the eggs and cream of tartar together until soft peaks form. You can let this whisk while you boil the other ingredients.
In a medium heavy saucepan combine the water, corn syrup and sugar.
Bring to a boil for about 7-10 minutes. You’ll want to keep stirring so it doesn’t burn or boil over. Letting the mixture boil for at least 7-10 minutes is crucial for making a good fluff. The mixture has to get hot enough to thicken when added to the egg whites. If you’re not sure, give it another minute or two. More time is better than less.
Once the egg whites create thick peaks, slowly pour in the boiling sugar mixture into the egg whites while the mixer is on medium-low speed. Let it mix fully in between pours.
Add in the vanilla extract or any other spices and extracts you want to flavor the marshmallow fluff with.
When it’s all in, beat on high with the whisk attachment until thick. It will thicken up nicely!
Make sure the sugar mixture boils for a good 7-10 minutes.
Stir constantly so it doesn't burn.
Add in spices or extracts to create your own flavors!
Calories: 63kcal | Carbohydrates: 17g | Fat: 1g | Sodium: 8mg | Potassium: 25mg | Sugar: 16g | Calcium: 2mg