Marshmallow Fluff or Marshmallow Creme

Marshmallow Fluff does not have to come from a jar. You can make your own, and it works in all recipes calling for Marshmallow Fluff or Marshmallow Creme.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon fine salt
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons pure vanilla extract (use clear if possible)

Instructions

1. Stir together the sugar, corn syrup, water and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.
2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
3. When the syrup reaches 240 degrees F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the remaining syrup. Increase the speed to medium high and whip until the Marshmallow Creme is stiff and glossy, about 7 minutes.
4. Add in the vanilla extract and whip 2 minutes more.
5. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

Attribution

Photo credit: (c) Can Stock Photo / bhofack2