Marshmallow fluff, or creme, as it is sometimes called is basically a spreadable version of marshmallows. Think campfire melted marshmallows- without the char! Usually it is sold by the jar, for relatively cheap, but if you know me and that my recipes are made from scratch, you’ll know that I’m not going to just buy a jar of something because it’s cheap. I have to learn to make it!
Making marshmallow fluff is a precursor to a couple of bigger projects that we have coming up on our YouTube channel. Laying the foundations, and the ground work is critical! No, I’m not building something that needs to be structurally sound- I’m trying to make “fluff” sound like a big, important deal.
Did it work?
So yes, back to the fluff. It’s sticky. It’s gooey. It can be a pain to work with, but it is oh, so, good. Apparently people make sandwiches with it, and despite my never squelched sweet tooth, I think that might be disgusting. If you’ve tried it, let me know what it’s like . . . I can’t bring myself to do it. I would have to buy bread.
Homemade Marshmallow Fluff
- 3 egg whites at room temperature
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups icing sugar
- 1 tablespoon vanilla extract
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, corn syrup, and salt on high speed for about 5 minutes, or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add icing sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
You can use it right away, or refrigerate it in a sealed container for 1-2 weeks.
As I said above, we have some delicious recipes planned that will put this fluff to the test! Make sure you come back and check those out.