How to Make Homemade Marshmallow Fluff

Fluffernutters can be taken to a whole new level with this homemade version of the childhood favorite Marshmallow Fluff.

This surprisingly simple recipe gives you a fluff that has much less of that "I'm eating cardboard air but oh god I can't stop" feeling to it, meaning it actually has some similarity to real food. You either have to own an electric hand mixer or KitchenAid to make it (unless you want a repetitive stress injury) since you beat the egg white mixture for five minutes straight.

It's such a weird consistency to create, and it will end up on every surface of your kitchen; flinging fluff is inevitable. It also produces more marshmallow fluff than anyone will ever need. Use it in Rice Krispie treats, to ice cake or cookies, or slab it on a sandwich with some peanut butter to jet right back to childhood with a fluffernutter.

Homemade marshmallow fluff recipe:
Ingredients:
1 and a half egg whites, at room temperature
1 cup light corn syrup
1/4 teaspoon salt
1 cup sifted powdered sugar
1 1/2 teaspoons pure vanilla extract

Directions:
In the bowl of a standing mixer, combine egg whites, salt and corn syrup. Beat with wire whisk attachment on high speed for five minutes, or until the mixture has thickened and doubled. Make sure peaks form in it when you turn a utensil full of it upside down. Reduce speed to low, and add vanilla and powdered sugar. Stir them in until well blended. Store in fridge until ready to use, it will last for about 2 weeks.

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By Molly Durham in Food on January 6, 2012 10:00 AM 0 Comments

Comments [rss]

Lisabeth Rosenberg

Samonella risk is real with any raw egg product. Either use pasteurized eggs or do it yourself:
http://bakingbites.com/2011/03...

melina

@TheRealCannibal:disqus Would you like to work from home? Read more here: http://1url.com/pUx and you will find out how to get a nice income every month.

LiveRobin

I like Marshmallow Fluff . I could give a try to make it at home by using your instruction.

RJ

This seems like a lot of work to get salmonella from your homemade fluff, when you can buy a 50 gallon drum of it for $4.99.

Politburo

Salmonella from raw eggs is actually pretty rare in the US, estimated at 1:30,000 eggs.

RJ

1:30,000/cup of egg whites = playing with death. You know what is also rare in the US, being napalmed to death, but do I do around playing with gasoline and dove soap?...only on weekend my friends!

darsal

A link would be nice, as I have devious plans that could use 50 gallons of salmonella.

ashton13

if it makes far more than anyone would ever need, why not make 2/3 of it, and then you dont have to figure out how to come up with half of an egg white?

Veronica Meewes

nice photo! :)

bluejayjen

Any suggestions on how to measure 1 1/2 egg whites?

O2C

Don't. Instead, like ashton13 suggested below, multiply everything by two-thirds (and halve the salt for simplicity's sake).

For the math challenged:

1 egg white
2/3 cup light corn syrup
1/8 teaspoon salt
2/3 cup sifted powdered sugar
1 teaspoon pure vanilla extract

MollyDurham

Yes! After separating the white from the yolk, I used the shell halves to approximate equal amounts in each, then used one of them for the extra half. A little tedious, but it was the best way to proportion it correctly with the other ingredients. Or you can take the advice below and just do 2/3 the recipe. Hope this helps!

TheRealCannibal

1 1/2 egg whites uses large eggs if no size is given. Thats one white from one egg, 1/2 a white from another. A better way of saying this would be 45 grams of egg white, since an egg white in a standard recipe is 30 grams.

PieGrl

This is not so much Marshmallow fluff as a soft meringue. Marshmallow requires gelatin and heat.

LiveRobin

If you need extra heat then give it.

TheRealCannibal

You are right. This isn't marshmallow at all, just meringue with corn syrup. No thanks!

jenon

No one said this was a recipe for marshmallow. It's a recipe for marshmallow fluff, which never has gelatin and yeah, is kind of like a soft meringue.