If you have about 20 minutes and a candy thermometer, you can make homemade marshmallow fluff. I promise, the hardest thing about making this recipe is trying to get the marshmallow fluff into the jar. That, and trying not to eat all of it straight out of the bowl (although that would solve the first problem).
From being more cost-efficient to making things healthier, building your own homemade pantry has its perks. Even something as commercialized as marshmallow cream can be made better and tastier at home.
This fluff is light and creamy, and it has a smooth, real vanilla taste. Even days after it has been made, the freshness trumps anything comparable from the grocery store (trust me, I tried it).
What to do with a jar of homemade marshmallow fluff? The possibilities are endless. Use it as a filling for whoopie pies, as frosting to offset a decadent chocolate cupcake, or simply to top fresh berries. For a real treat, try sandwiching it between some graham crackers and chocolate to make easy s’mores.
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A few tips for making it:
▪ Keep a close eye on your candy thermometer. Typically, the sugar syrup gets “stuck” around 200 to 220 degrees, but picks back up again rather quickly. The whole process should take 10 to 15 minutes.
▪ Be sure to start beating the egg whites before the sugar reaches 240 degrees.
▪ If you start whipping the eggs whites too early, it’s OK to stop the mixer while you wait for the sugar syrup to reach its proper temperature.
▪ When pouring in the sugar syrup into the egg whites, try to avoid hitting the whisk and aim for the edge of the bowl.
▪ Spray the inside of your measuring cup with nonstick spray before measuring the corn syrup. It will come out much easier.
Homemade Marshmallow Fluff
1/4 cup plus 2 tablespoons water
3/4 cup granulated sugar
3/4 cup light corn syrup
4 liquid ounces egg whites (from about 3 large eggs)
1/2 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract
Place the water, sugar and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240 degrees on a candy thermometer, typically 10 to 15 minutes.
While the sugar is heating, beat the egg whites to soft peaks so they’re ready at the same time as the sugar. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the egg whites are foamy. Increase the speed to high, and add the cream of tartar and salt. Beat until soft peaks form.
Once the sugar mixtures reaches 240 degrees, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on high, slowly stream the sugar mixture into the egg whites. Continue to mix 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Beat in the vanilla; mix until medium-stiff peaks form.
Use immediately or refrigerate in an airtight container for up to two weeks.
Yield: 2 to 3 cups.