My sister and I made this the other day and it is SO delicious! While it does take a little time, it’s very simple to make and tastes so much better than the store bought marshmallow fluff!
This recipe uses vanilla for flavoring, but I can’t wait to make it again and play with the flavorings by adding different extracts… next on my list to try is almond!
While there is corn syrup in this recipe… it is NOT the same product as that High Fructose Corn Syrup which most of us are trying to avoid. I hope you enjoy this homemade marshmallow fluff recipe!
HOMEMADE MARSHMALLOW FLUFF
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 3/4 cup golden corn syrup
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- With a whisk attachment, beat the egg whites and cream of tartar until foamy.
- Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
- Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
- Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.
- Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
- Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
- Add vanilla extract and beat on high 1 minute
- Store in a tightly sealed container
TO TEST FOR FIRM BALL STAGE:
- Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are a few more recipes that you’ll love!
This recipe was slightly adapted by Martha Stewart’s Momma Reiner’s Homemade Marshmallow Cream.