Marshmallow Fluff
Homemade marshmallow fluff is creamy, pillowy, and has an amazing vanilla flavor. It's easy to make, and so much better than the store-bought kind!
Servings: 4 cups
Ingredients
- 1/2 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Add the water, sugar, and corn syrup to a medium-sized saucepan. Heat over medium heat while stirring until the sugar is completely dissolved.1/2 cup water, 3/4 cup granulated sugar, 3/4 cup light corn syrup
- Stop stirring and bring the mixture to a boil. Cook until the sugar mixture is 240F.
- Meanwhile, put the egg whites and cream of tartar in a bowl, and use an electric mixer on high to beat them. Beat the egg whites until they form soft peaks, which should take 3-4 minutes.2 large egg whites, 1/2 teaspoon cream of tartar
- When the sugar mixture is up to temperature, slowly pour it into the egg white mixture while beating on low.
- After all the sugar has been added, turn the mixer to high, and beat until the marshmallow fluff is glossy and thick. This should take about 7-8 minutes.
- Beat in the vanilla extract, then serve or store.1 teaspoon vanilla extract
Notes
- Leftover marshmallow fluff can be stored in an airtight container at room temperature for 2 weeks, in the fridge for 2 months, or in the freezer for 6 months.
- Be very careful when boiling the sugar mixture, as boiling sugar can cause serious damage if it comes into contact with your skin.
Nutrition
Calories: 85kcal | Carbohydrates: 22g | Sodium: 17mg | Sugar: 22g
