Description
This homemade marshmallow fluff recipe makes a light, fluffy, and sweet topping or filling with just five simple ingredients. Using a candy thermometer and mixer, you create a luscious, glossy marshmallow fluff perfect for desserts, s’mores, or frosting.
Ingredients
Scale
Ingredients
- ¼ cup water
- ½ cup granulated sugar
- ½ cup light corn syrup
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Your Equipment: Place a candy thermometer in a small saucepan. Have a stand mixer or electric hand mixer with a whisk attachment ready to use.
- Heat the Sugar Syrup: In the saucepan, combine the water, granulated sugar, and light corn syrup. Stir gently over medium heat until the sugar dissolves. Then allow the mixture to reach 240°F (soft-ball stage) without stirring. Remove from heat once the temperature is reached.
- Whip the Egg Whites: While the syrup is heating, put the egg whites into the mixing bowl and beat on medium-high speed until soft peaks form, about 4 to 5 minutes.
- Combine Syrup and Egg Whites: With the mixer running on low speed, slowly pour the hot syrup down the side of the bowl into the whipped egg whites to maintain fluffiness and mix smoothly.
- Add Vanilla and Whip to Perfection: After all the syrup is incorporated, add vanilla extract and increase mixer speed to high. Beat for 7 to 8 minutes until the mixture is thick, glossy, and voluminous.
Notes
- Use a candy thermometer for precise temperature to achieve the perfect texture.
- Pour syrup slowly to prevent deflating the whipped egg whites.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Bring to room temperature and re-whip if the fluff thickens or separates after storage.
