There are many different ways to make homemade marshmallow fluff, and it is a great recipe for the home. Unlike store bought versions of this yummy treat that can often contain ingredients such as corn syrup or high fructose corn syrup, you don’t have to worry about your family’s health when making your own. The only downside is that sometimes nothing will help fix “sticky” problems but adding more eggs in an effort to create nice smooth peaks- which means the process takes longer than needed!
The “2 ingredient marshmallow fluff” is a recipe that requires only two ingredients: sugar and egg whites. It’s very easy to make, and it tastes delicious.
Marshmallow Fluff from Scratch is a delicious and gooey marshmallow-flavored spreadable mixture. Use it in my recipes for Booty Dip and Mallow Sauce!
Marshmallow Fluff from Scratch
Although Marshmallow Fluff, also known as Marshmallow Creme, is not created with marshmallows, it has a similar taste. It’s a paste that may be used in a variety of delicious delights and desserts, like Frozen S’mores, Oatmeal Cream Pies, and Fruit Dip, to name a few.
Ingredients in Marshmallow Fluff
This recipe has two parts: the syrup combination and the Combination of eggs.
Corn syrup is a product made from cornstarch. As a natural sweetener, use light corn syrup in this recipe.
Only the egg whites from three big eggs are required. Check to see whether they’re at room temperature.
Cream of Tartar: Cream of tartar is a powdered acid, not a cream. It’s in the baking section of your local supermarket, among the spices. The cream of tartar in this recipe helps to stabilize the egg whites and provides them greater volume when beaten.
What is Marshmallow Fluff, and what does it do?
Marshmallow Fluff is a particular kind of marshmallow crème. If you can’t get marshmallow fluff, check for marshmallow creme instead. It’s sometimes called marshmallow paste or marshmallow spread.
How to Prepare the Syrup Blend
Only whisk to incorporate the ingredients for the syrup while heating them. Allow the mixture to rest undisturbed over the heat until it reaches a temperature of 240°F. While the syrup is heating up, I suggest beating the egg whites. If you whisk the Mixture of Syrups, the creamy consistency that you desire in marshmallow fluff may be lost.
Soft Peaks from Egg Whites
Aim for delicate peaks while beating the egg whites. When a recipe specifies “soft peaks,” it simply implies the peaks are barely holding their form. When the beaters are lifted, the peaks quickly flop over. Consider the tip of a soft-serve ice cream dish; this is what the egg whites should do in this recipe.
Why aren’t my egg whites forming?
Although you want delicate peaks, the egg whites still need to be set up a little. Here are some pointers to ensure that your peaks are flawless!
- Use eggs that are room temperature.
- Make that the bowl you’re using is clean and dry, with no soap or oil residue.
- Does the egg whites include any egg yolk? It’s more difficult to generate peaks when there’s yolk in the mix.
How to Keep Marshmallow Fluff Fresh
Marshmallow Fluff from Scratch can be stored in a sealed jar for up to 2 weeks at room temperature. When ready to use, you can fluff it up again by giving it a slight whip.
Marshmallow Fluff from Scratch is a sweet and gooey spreadable concoction that tastes like marshmallows.
Keyword: Marshmallow Fluff from Scratch
6 cup servings
iambaker.net author Amanda Rettke
Mixture of Syrups
- 13 cup water (83 g)
- granulated sugar, 34 cup (150 g)
- light corn syrup, 34 cup (256 g)
Combination of eggs
- 3 big room-temperature egg whites
- 12 teaspoon tartar sauce
- 1 teaspoon essence of vanilla
Mixture of Syrups
In a medium saucepan over medium-high heat, add water, sugar, and corn syrup. Stir the Mixture of Syrups gently to combine. Then, allow it to sit on the heat undisturbed. (Additional stirring will cause the Mixture of Syrups to crystalize and you won’t get a creamy marshmallow fluff.)
Make the Mixture of egg whites while the syrup is cooking. (The syrup will finally reach a temperature of 240°F.) Keep an eye on the temperature with a candy thermometer.)
Mixture of egg whites
Add the egg whites and cream of tartar to the bowl of a stand mixer equipped with the whisk attachment (or a handheld mixer). Whisk the eggs on low speed until they start to froth up. Increase the speed to medium-high and continue mixing until the eggs have doubled in size and become white with soft peaks. The top of the peak should drop slightly as you remove the whisk out of the mixture (like soft-serve ice cream). The whole procedure takes 3-4 minutes.
Once the Mixture of Syrups reaches 240°F, remove it from heat.
Slowly pour a thin trickle of syrup into the egg whites while using the stand mixer on low speed. The egg whites will collapse at first, but when the syrup is poured, they will thicken and fluff up again.
After the mixture has been well incorporated, gradually raise the speed to medium and whisk for 7-8 minutes, or until the mixture is fluffy and glossy.
Add vanilla and stir for another minute once the mixture is frothy and glossy.
Serve as a garnish for your favorite pastries right away. This combination may also be used in any recipe that asks for marshmallow fluff or crème.
Homemade Marshmallow Fluff is a light, fluffy dessert that can be made with just four ingredients. The recipe for this fluffy treat has been around since the 1800s. It’s easy to make and tastes delicious. Reference: marshmallow fluff recipes.
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