Marshmallow Fluff is a delicious, silky, and smooth filling that pairs well with cookies and other confections!
Total Cooking Time: 30 minutes
I haven’t been able to eat marshmallows since I was a child. Going vegetarian at a young age kept me away from a lot of foods. I didn’t realize so many sweets were not vegetarian friendly! But, luckily, the recipe for marshmallow fluff can be eaten by vegetarians. It’s not healthy in the slightest, but I can eat it. And boy did I! I love this gently sweet fluff that melts in the mouth with its silky texture and smooth consistency. I probably shouldn’t have learned this recipe, but I needed it to make the signature for week two of my Great British Bake Off Challenge.
As I mentioned before, marshmallow fluff is not healthy. Which isn’t surprising. I don’t think anyone would argue that normal marshmallows are healthy. Marshmallow fluff has the same basic ingredients as marshmallow but without the gelatin because we don’t need that rigid shape. I think I have a habit of saying something is unhealthy whenever corn syrup gets involved. I don’t usually bake with corn syrup, so my mind gets a little too focused on it.
Creating a Syrup
The process for making marshmallow fluff is split between either the stovetop or a stand mixer. On the stovetop, I had to make a sugar syrup to combined with the syrup for the recipe. I placed the water, sugar, and corn syrup into one pan and cooked it until the sugar had dissolved.
Then it’s time to turn up the heat and cook the mixture to 241°F. Having a candy thermometer is important for this step. To be honest, I have found that a thermometer is an indispensable tool in the kitchen. I would highly recommend getting a thermometer if you don’t have one already.
Whisking the Fluff
When the mixture is hot enough, it’s time to pour it into the egg whites. I did this in a stand mixer because you need to work fast and mix hard. You must whisk quickly to avoid cooking the eggs. I have had plenty of mixtures curdle on me, so I didn’t want to take any chances. And now you keep the mixer on high and walk away. Like magic, the mixture will become thick, glossy, and white over the course of the next ten minutes.
Finishing the Flavor
The last step is to add in the flavor: vanilla and salt. The salt helps temper the sweetness of the fluff. Make sure you use finely grounded salt as it will blend into the mixture better than a coarse salt would. Once everything is combined, it is ready to enjoy
- Sugar Thermometer
- ½ Cup Granulated Sugar
- ¼ Cup Water
- ¾ Cup Light Corn Syrup
- 2 Egg Whites
- ¼ Tsp Cream of Tartar
- Pinch of Salt
- 1 Tsp Vanilla Extract
- Mix sugar, water, and light corn syrup into a small pan.
- Place on low heat and stir frequently until the sugar dissolves.
- Turn up heat and and cook until the mixture reached 241°F
- When the syrup is hot enough, steadily pour it onto the egg whites. Whisking quickly as you pour (I used a stand mixer)
- Whisk for 8-10 minutes or until you have a thick, fluffy and glossy mixture
- Beat in salt and vanilla extract