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 ¼ to ⅓ 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