Growing up we always a jar of marshmallow fluff in the cabinet. My mom liked fluff and banana sandwiches, my sister’s favorite was fluff and peanut butter and me…well I enjoyed fluff and jelly or just a fluff sandwich. But one thing we could all agree on was fluff s’mores! Especially during the winter, when the grill was dormant.
Recently I went to pick up a can of fluff just for fun and took a look at the ingredients. Eggs, corn syrup, cream of tarter, sugar, water…then you get to artificial flavoring and coloring. I’m not too big on those terms so I figured, with the given ingredients, how hard could it be to make?
I’m so glad I did! Fluff is super easy to make and tastes better than the jar stuff! One of the keys to this recipe is a candy thermometer and without it, there’s no real way to make it. If the instructions make you nervous, head to YouTube and watch a video.
I went looking for a recipe and only made slight adjustments to the one from Chow
Marshmallow Fluff adapted from Chow
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp. salt
2 large egg whites, at room temperature
1/4 tsp. of lemon juice or cream of tartar (used lemon juice, couldn’t find the cream of tarter)
1 tsp. vanilla extract
- Stir together the sugar, corn syrup, water, and salt in a saucepan over high heat. Bring to a boil while stirring occasionally to ensure the sugar doesn’t get stuck on the bottom and burn. Boil until the syrup reaches 240°F on the candy thermometer.
- Put egg whites and lemon juice in a bowl of a stand mixer with a whisk attachment or in a large glass bowl along with a hand mixer attached with a whisk.
- Whip the egg whites to soft peaks on medium speed, about 10 minutes or so, and set aside.
- When the syrup reaches 240°F, set the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. Too much syrup at once and the eggs will scramble. Add small amounts 3 – 5 times to ensure the mixture is warm.
- Slowly drizzle in the rest of the syrup ideally in one steady stream.
- Once all the syrup is added, increase the speed to medium-high and whip until the marshmallow fluff is glossy, about 7 minutes.
- Add vanilla and whip an additional 2 minutes.
- Add to graham crackers, bread, bananas or eat from a spoon (my favorite).