This selfmade marshmallow fluff recipe is such a enjoyable and simple deal with to make!
It’s mild and clean with the right trace of vanilla taste! It’s scoopable, spreadable, and don’t be stunned if you end up ‘taste-testing’ it occasionally!
It’s the right addition to a fluffernutter sandwich and nice on ice cream or between cookies.
Selfmade Marshmallow Fluff
- Marshmallow fluff (AKA marshmallow crème) is dippable, spreadable, clean, and creamy!
- This recipe makes use of fundamental pantry components and egg whites to get a lightweight, candy and creamy fluff.
- Marshmallow fluff is simple to make with a wealthy and thick consistency.
- It’s good to make use of as a dip for fruit, a frosting for cupcakes, to swirl in hot chocolate, or to make further chewy rice Krispie treats.
Components in Marshmallow Fluff
This recipe appeared on Martha Stewart in 2007, and I first shared it right here in 2013. I later discovered it was from this book here by Kimberly Reiner. It’s fluffy, thick, and ideal in each manner!
Egg Whites are the bottom and are used to make it fluffy and provides its signature texture.
Cream of Tartar helps to stabilize the egg whites, permitting them to kind stiff peaks.
Corn syrup each sweetens and thickens the marshmallow fluff. Use mild or darkish corn syrup, I choose mild.
Granulated Sugar provides sweetness.
Granulated Sugar (⅔ cup): That is added to the egg whites and helps to create the construction of the marshmallow fluff.
Vanilla Extract is added for taste. Attempt different extracts to range the flavour, like almond, maple, coconut, or lemon. It’s also possible to add orange or lemon zest.
Methods to Make Marshmallow Fluff
- Beat whites till foamy per the recipe under. Add sugar and beat till stiff peaks kind.
- Boil the corn syrup, water, and sugar till it reaches 248°F.
- Very slowly pour the sugar syrup into the overwhelmed egg whites.
- Beat the marshmallow fluff till thick and shiny.
Methods to Use Marshmallow Fluff
Create enjoyable dipping sauce and serve marshmallow fluff together with homemade caramel sauce, and hot fudge sauce for fresh fruit kabobs, scoop onto homemade waffles, or combine it into our Fantasy fudge recipe!
And most famously, make a fluffernutter! Unfold peanut butter (or your favourite nut butter) and marshmallow creme on bread like a PB&J. So yummy!
Storing Marshmallow Fluff
Maintain selfmade marshmallow fluff in a tightly sealed container at room temperature for as much as 6 weeks.
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Selfmade Marshmallow Fluff Recipe
Selfmade marshmallow fluff is mild & creamy with the right trace of vanilla taste.
Match a stand mixer with a whisk attachment. Add the egg whites and cream of tartar and beat on medium velocity till foamy.
Add 2 tablespoons of sugar and beat till tender peaks kind, put aside.
In the meantime, in a medium saucepan, mix water, corn syrup, and the remaining sugar.
Prepare dinner over medium-high warmth whereas stirring till the combination reaches agency ball stage (*see notes) or 248°F on a sweet thermometer. This step will take about 10-12 minutes.
As soon as the corn syrup combination reaches agency ball stage, flip the mixer on to medium and in a sluggish regular stream, pour the sugar syrup combination into the overwhelmed egg whites within the mixer bowl.
As soon as all the corn syrup combination has been added, beat on excessive for five minutes.
Add vanilla extract and beat on excessive for 1 minute.
Retailer in a tightly sealed container.
Fill a glass with chilly water and drop a small spoonful of the combination into the chilly water. Take away the combination from the chilly water, and it ought to maintain its form, however rapidly flatten.
Energy: 173 | Carbohydrates: 44g | Protein: 1g | Sodium: 38mg | Potassium: 49mg | Sugar: 44g | Calcium: 4mg
Diet info supplied is an estimate and can range primarily based on cooking strategies and types of components used.
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