Homemade Marshmallow Fluff - "We Can Do Better" Series

Name: Homemade Marshmallow Fluff - "We Can Do Better" Series
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1/3 cup water; 3/4 cups granulated sugar; 3/4 cups light corn syrup or honey; 3 large egg whites, room temperature; 1/2 tsp cream of tartar; 1/2 tsp vanilla

8 steps

Prep:20min

Tired and, quite frankly, sick of all of the crap they shove into your favorite store-bought items? I am on a mission to take our favorite grocery store buys and make them better by making them homemade without harmful and questionable ingredients. Here to kickoff this series is Marshmallow Fluff! Marshmallow fluff is surprisingly easy to make and requires very few ingredients. After making this, you will realize how much tastier it is compared to it's storebought counterpart!

Updated at: Thu, 17 Aug 2023 09:03:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories223.1 kcal (11%)

Total Fat0.1 g (0%)

Carbs56.8 g (22%)

Sugars56.6 g (63%)

Protein1.8 g (4%)

Sodium53.5 mg (3%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cupwater

¾ cupsgranulated sugar

¾ cupslight corn syrup

or honey

3egg whites

large, room temperature

½ tspcream of tartar

½ tspvanilla

Instructions

Step 1

In a medium saucepan combine1/3 cup water, 3/4 cups sugar, and 3/4 cups corn syrup or honey. Mix to combine, then place on the stove on medium high heat. Do not mix after this point as this will form sugar crystals.

Step 2

Insert a candy thermometer into the pot.

Step 3

Wipe down the bowl of your stand mixer and the whisk attachment with lemon juice or vinegar to degrease it, as grease residue will interfere with the whipping and the egg whites will not set up.

Step 4

To the bowl of your stand mixer add the 3 egg whites and 1/2 tsp cream of tartar. Whip on high until stiff peaks form.

Step 5

When your mixture on the stove reaches 240 degrees F, slowly drizzle it into your whipped egg whites while the mixer is on medium-high speed. Aim to drizzle the hot syrup between the whisk attachment and the side of the bowl. Make sure you pour in a steady fashion.

Step 6

Once all the syrup is added, turn the mixer on high speed and whip for 7 minutes.

Step 7

Add 1/2 tsp vanilla and whip until fully combined.

Step 8

Store in an airtight container for up to two weeks.

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