As a child the fluffernutter sandwich (peanut butter and marshmallow fluff) was definitely a favorite and we always had a jar with the iconic blue lid at home. Making marshmallow fluff (aka marshmallow cream) from scratch isn’t something that most people think about making at home but it’s a lot easier than you think. The flavor and texture of homemade marshmallow fluff just can’t be beat and my version is made without corn syrup so you can feel better about using it in your desserts.
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Aside from the beloved fluffernutter sandwich there are a number of delicious ways to use this homemade marshmallow cream. Use it place of homemade marshmallows in desserts like marshmallow brownies, put a dollop in your hot chocolate or use as a topping for a delectable sweet potato casserole.
Ingredients for Homemade Marshamallow Fluff
- granulated sugar
- mild flavored honey (like clover or orange blossom)
- water
- egg whites
- cream of tartar
- vanilla extract
- kosher salt
Aside from the beloved fluffernutter sandwich there are a number of delicious ways to use this homemade marshmallow cream. Use it in desserts like marshmallow brownies, put a dollop in your hot chocolate or use as a topping for a delectable sweet potato casserole.
How to Make Homemade Marshmallow Fluff
Making marshmallow fluff from scratch is a lot easier if you have the right equipment and for this recipe you’ll need a candy thermometer, medium saucepan, a stand mixer or hand mixer and a silicon spatula. Place sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.
Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites to the bowl of your stand mixer (or a large bowl if using a hand mixer) along with the cream of tartar. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.Increase the heat to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute. Use immediately as desired or transfer to an airtight container and store up to a week.
If you like this Homemade Marshmallow Fluff be sure to take a look at some of my other recipes!
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Homemade Marshmallow Fluff
Equipment
- 1 medium saucepan
- 1 candy thermometer
- 1 standmixer or handmixer
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup mild flavored honey
- 1/3 cup water
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Place sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.
- Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites to the bowl of your stand mixer (or a large bowl if using a hand mixer) along with the cream of tartar. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
- Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.
- Increase the heat to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute.
- Use immediately as desired or transfer to an airtight container and store up to a week.
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