Homemade Marshmallow Fluff
Skip the jar and make homemade marshmallow fluff from scratch! This easy recipe creates a silky, fluffy marshmallow creme (without corn syrup) that's perfect for frosting cakes, sandwich cookies, fudge, hot chocolate, or enjoying by the spoonful.
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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