Description
Whip up your own incredibly light, sweet, and spreadable marshmallow fluff, perfect for sandwiches, desserts, and hot beverages. This recipe is naturally gelatin-free, relying on the magic of egg whites and sugar syrup for its delightful texture.
Ingredients
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar (optional, but recommended)
- Pinch of salt
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) light corn syrup or honey
- 1/4 cup (60ml) water
- 1 teaspoon vanilla extract
Instructions
- Prepare: Gather all ingredients. Ensure your stand mixer bowl and whisk attachment are perfectly clean and grease-free. Have a candy thermometer ready.
- Make Sugar Syrup: In a medium saucepan, combine sugar, corn syrup (or honey), and water. Stir over medium heat until sugar dissolves. Insert candy thermometer and bring to a boil without stirring, until the syrup reaches 240°F (116°C).
- Whip Egg Whites: While syrup is heating, place egg whites, cream of tartar, and salt in the bowl of your stand mixer. Whip on medium-low speed until foamy. As syrup nears temperature, increase speed to medium-high until soft peaks form.
- Combine: Once syrup reaches 240°F, remove from heat. With the mixer running on medium speed, slowly and carefully pour the hot syrup in a thin stream down the side of the bowl. Avoid hitting the whisk directly.
- Whip to Stiff Peaks: Increase mixer speed to high and continue whipping for 7-10 minutes, or until the fluff is very thick, glossy, holds stiff peaks, and the mixing bowl feels cool to the touch.
- Add Vanilla: Beat in the vanilla extract until just combined.
- Serve or Store: Use immediately, or transfer to an airtight container and refrigerate for up to 3-5 days.
- Prep Time: 15 mins
- Cook Time: 10 mins