How to Make Marshmallow Fluff

Wondering how to make marshmallow fluff? This homemade fluff recipe is your ultimate guide to creating that perfect, cloud-like confection. Whether you’re a novice in the kitchen or a seasoned pro, our recipe promises to deliver sweet satisfaction every time. If you’ve been curious on how to make marshmallow fluff, then you’ve come to the right place! Making homemade marshmallow fluff is an experience worth embarking on. Not only does it allow you to customize the flavors to suit your taste buds, but it also gives you the satisfaction of creating something delightful from scratch.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 223 kcal per serving

Ingredients

⅓ cup - Water
¾ cup - Granulated sugar
¾ cup - Corn syrup
3 - Egg whites
½ tsp - Cream of tartar
1 tsp - Vanilla extract

Instructions

Ensure mixer bowl and whisk are completely grease free, you can wipe the inside out with a bit of vinegar or lemon juice to make sure it’s super clean.
Place egg whites and cream of tartar in the bowl of a stand mixer.
In a heavy bottom sauce pan, add water, sugar, and corn syrup.
Stir to combine and let the sugar dissolve over low heat.
Do not let this mix simmer until the sugar has dissolved fully.
Insert a candy thermometer into the pot and raise the temperature to medium. Do not stir from this point on as crystals will form.
Simmer this mix about 8-10 min until it reaches 240F (120C) “softball stage” on a candy thermometer.
*helpful tip. The fast popping bubbles will become slow popping bubbles
Remove your sugar mix from the heat once you reach the correct temperature.
Turn your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
Reduce speed to medium/low and very slowly pour the sugar syrup into the whites in a thin, steady stream
if your sugar mix has cooled off and begin to firm up pop it back on the heat to make it liquid again
Once all of the syrup is in, increase mixer to medium/high and continue whipping. The egg whites will deflate and then they will thicken and puff up.
Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
Add in vanilla and whip until the fluff has cooled.

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