Marshmallow Fluff
 Serves |  Total Time |
|---|---|
| 6.5 cups | 12 minutes |
Ingredients
76 water
149 g granulated sugar
234 g light or dark corn syrup or honey
3 large egg whites
0.5 tsp cream of tartar
1 tsp vanilla
Cookware
- 1 medium-sized saucepan
- 1 candy thermometer
Instructions
Step 1
In a medium-sized saucepan combine the water, granulated sugar and light or dark corn syrup or honey. Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.
Step 2
When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.
Step 3
By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.
Step 4
The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
Step 5
Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add the vanilla and whip for another minute.
Step 6
Scoop the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be re-whipped by hand if it becomes "flat."
Tip
Want to try flavored marshmallow spread? Here's some suggestions: Chocolate: add 1/4 to 1/3 cup cocoa powder during the last minutes of mixing Mint: substitute 1 teaspoon peppermint extract for the vanilla Lemon: add the zest of one large lemon to the finished spread.
Tip
If you want to substitute meringue powder for the fresh egg whites, use 3 tablespoons meringue powder + 5 tablespoons water.
Tip
Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white; for specifics on the technique read our blog post, A guide to aquafaba.
Source