Dessertsbiggerbolderbaking4.6
Marshmallow Fluff
My marshmallow fluff is foolproof with 5 ingredients—easy to make at home, perfect for desserts, s’mores, hot chocolate, with expert tips!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Recipe from live for cake📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) add the egg whites and cream of tartar. Set aside.
large egg whites (, at room temperature)3
2
In a medium sized heavy bottom saucepan add the corn syrup, sugar and water. Heat the mixture over low heat stirring constantly until the sugar dissolves, about ⏱️ 2 minutes. Once the sugar has dissolved, bring to a simmer and insert a candy thermometer. (This tool is essential in this recipe).
3
Allow the mixture to simmer until the thermometer reads 240℉ (120℃), about ⏱️ 7 minutes.
4
Once your sugar mixture has reached the desired temperature, remove it from the heat and set aside.
5
With the mixer on medium speed, whip the egg whites until you achieve soft peaks, around ⏱️ 3 minutes.
large egg whites (, at room temperature)3
6
Very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. (If your sugar mix has firmed up , put it back on the heat to liquify it).
7
Once all of the syrup is in, increase the speed to medium-high and continue whipping for ⏱️ 6-8 minutes or until the mixture is thick and glossy. (The whites will deflate at first, but they will eventually thicken and fluff up).
8
Add in the vanilla extract and continue whipping until the fluff has cooled completely.
vanilla extract1 teaspoon
9
Use your marshmallow fluff to decorate cakes or cupcakes. Store leftovers in an airtight container at room temperature for up to 6 weeks.
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