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Homemade Marshmallow Fluff- Now you can make this deliciousness at home! And let’s face it, the fluff is the best part of the marshmallow

How to Make Homemade Marshmallow Fluff (Bold Baking Basics)

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Hi Bold Bakers!

When I came to America on Holidays as a kid I tried Marshmallow fluff for the first time. I immediately thought American kids were so lucky because they got to have Marshmallow Fluff whenever they wanted and us poor Irish children had to go without.

Well, we shall not go without any longer. Now, no matter which country you live in you can make your own delicious Fluff at home.

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Add Homemade Marshmallow Fluff  to Hot Chocolate,  Ice Cream or S’mores. Or grab a spoon and go nuts!

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Let’s face it, the fluff is the best part of the marshmallow so why not just get straight to the point.

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Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.

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5.0 from 7 reviews
Homemade Marshmallow Fluff
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 cups
Ingredients
  • ⅓ cup (90g/3oz) water
  • ¾ cup(180g/6oz) granulated sugar
  • ¾ cup(8oz/240g) corn syrup*
  • 3 egg whites (room temperature)
  • ½ tsp cream of tartar*
  • 1 tsp vanilla extract (optional)
Instructions
  1. Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
  2. Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
  3. Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
  4. Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
  5. Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
  6. Remove your sugar mix from the heat once you reach your temperature.
  7. Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
  8. Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
  9. Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
  10. Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
  11. Add in vanilla and whip until the fluff has cooled.
  12. Pour into an airtight container and store for up to 6 weeks at room temperature.
Notes
**The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
There are no substitutes for cream of tartar. They are important ingredients in this recipe and cannot be left out

Replacing Corn Syrup: Golden syrup would work but just know it will turn your fluff a darker color. It won't come out white. You can also use glucose syrup.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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124 Comments

  1. Temi on June 7, 2016 at 8:36 am

    Omg you made marshmallow fluff?It the yummiest treat ever(to me) thanks for making it??

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:15 am

      Hi Temi,
      Yes it is! I am happy you like it too,
      Gemma 🙂

      • Profile photo of Emanshuaibi Emanshuaibi on June 9, 2016 at 11:22 am

        hello can you make cakes like just normal cakes

    • Linda Meyerhöffer on September 22, 2016 at 9:33 am

      Hi Gemma!
      I love your recipes!
      A suggestion though, if you can’t find cream of tartar in your country you can use white vinegar or even lemon juice instead. That’s what we normally use in Sweden. 😉

      • Profile photo of Gemma Stafford Gemma Stafford on September 23, 2016 at 2:05 am

        This is true, it is about the balancing of acids and alkaline in a recipe. This is where buttermilk is also useful,
        Gemma 🙂

  2. Bent Aljanoub on June 8, 2016 at 6:06 am

    hi gemma please told me ho todo the corn syrp

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 3:10 am

      Hi there Bent,
      This is a product which we get here in the US, I do not make it.
      If you cannot get this you can use glucose syrup, or golden syrup, which will darken the fluff somewhat.
      Gemma 🙂

  3. Profile photo of Caroline Caroline on June 8, 2016 at 8:55 am

    Hi Gemma! I Just found your website+ Videos and you are awesome!
    I live in america and I have never eaten Marshmallow fluff! I really want to make.
    Question, Is there any substitute for corn syrup?

    Thank you so much for having this website and your videos!!!

  4. Profile photo of Caroline Caroline on June 8, 2016 at 8:59 am

    Hi Gemma!
    I just found you website + Videos, and you are awesome! I’m already a big fan. 🙂
    I live in america and I have never had marshmallow fluff!
    I really want to make it!
    2 questions,
    1. is there a substitute for corn syrup?
    2. What if you don’t have a candy thermometer (Or any cooking thermometer… I’m just a hobby baker.)

    Thank you for having a website and videos!

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 3:06 am

      Hi Caroline,
      The first thing is that the temperature of any candy type baking is really important. I do know that my Mum is a great judge of when something is just right, but she has been baking for 50 + years. I would suggest you try to find a thermometer, I use one all of the time, it was part of my professional training.
      Use golden syrup (if you can get it. It darkens the result though). Or use glucose syrup, which is clear in color and wil lgive a good finish.
      Gemma 🙂

  5. Profile photo of Caroline Caroline on June 8, 2016 at 9:00 am

    Oh sorry.. I sent that twice.

  6. Tina on June 9, 2016 at 9:56 am

    Hi Gemma. Being Irish myself, I have never tasted marshmallow fluff. It looks amazing! I notice that it comes up a bit in American baking recipes and, up until now, I skipped these delicious-looking recipes because we don’t have marshmallow fluff in Ireland. Well, no more skipping! Just wondering though, the 90g of water; should that say 90ml? Many thanks!

    • Profile photo of Gemma Stafford on June 9, 2016 at 4:42 pm

      Thanks for your comment, Tina. You can use either measurement, they will be the same. Hope this helps 🙂

      • Tina on June 9, 2016 at 11:17 pm

        Excellent, thanks a million! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2016 at 1:37 am

          Thank you Tina 🙂

  7. KT, FSU Lady on June 9, 2016 at 7:02 pm

    Can I substitute Splenda for the sugar for diabetic friendly? Is there a diabetic friendly sub for the corn syrup? I have several diabetic friends and always looking for special treats for them. Great recipes, pictures and luv your humor. Many thanks. KT

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2016 at 1:52 am

      Hi there,
      I think you need the sugar syrup, either corn syrup, glucose, or golden syrup, to get this to hold up. I have not tried it with splenda, or and of the substitutes like stevia, though you could try a small batch to see if it holds up,
      Gemma 🙂

  8. Ronnie on June 9, 2016 at 7:39 pm

    Hi Gemma,
    Thanks for all of your great ideas. I never eat raw eggs or anything that contains raw eggs. Is there a vegan recipe for the fluff?

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2016 at 1:46 am

      Hi Ronnie,
      This is a problem! Recipes which rely heavily on eggs rarely have a substitute. This is true of this recipe I am sorry to say.
      Gemma 🙂

  9. Profile photo of Seline Seline on June 10, 2016 at 2:57 am

    Hi, Gemma! It’s quite hard to find corn syrup in my country (I’m sure it’s out there somewhere) so, can I use sugar syrup?

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:44 am

      Hi Seline,
      Yes you can, glucose syrup, or golden syrup, though this wil laffect the color,
      Gemma 🙂

      • Profile photo of Seline Seline on June 11, 2016 at 2:52 am

        Alright. Thank you very much, Gemma!?

  10. Ally on June 10, 2016 at 1:24 pm

    Gemma, I have a confession…

    I LOVE YOU!

    ;D

    I’ve made most of your recipes already but I use sucralose and sugar substitutes (for my BF I follow the recipes as you outlined).

    I was wondering if you can make an easy panna cotta recipe. There’s probably no way you’d be able to make it in a microwave, right?

    Thanks for all your hard work!

    <3

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:24 am

      Hi Ally,
      Thank you, you are too kind!.
      Pannacotta is a very delicate and delicious dessert. It is largely a set cream/yogurt/milk, depending on the recipe. It is set with gelatin, so NO! it cannot be made in the microwave. I will add this suggestion to mt list, it is easy to make really,
      Gemma 🙂

  11. Stuart of Blyth on June 10, 2016 at 5:00 pm

    Hi! Haven’t tried this yet but I certainly intend to. I’ve made your s’more fudge a couple of times and it’s a big hit with family and friends – as is the cookies-and-cream fudge.

    I’m writing to point out that 240°F is 115°C and not 120°C as mentioned in the recipe. I have a sugar thermometer like the one in the video but have taken to using one of these:
    http://tinyurl.com/h2akqae
    You just point it at the mixture, squeeze the trigger and read off the temperature. No contact, no mess, no washing up!

    One more thermometer tip. The glass tube of my thermometer slid in its mountings so it showed incorrect readings. I put the bulb in boiling water then adjusted the thermometer position on the scale so that it read 100°C again. It takes a couple of goes to do this as the reading starts to go down as soon as you take the thermometer out of the water to make the adjustment. Once it was reading 100°C reliably I scratched the metal holder at the bottom of the thermometer bulb leaving a horizontal mark. If the thermometer moves again it’s a simple matter to bring the base of the bulb back to the mark.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 10:24 pm

      Hi Stuart,

      Thanks for the tip. I have seen these thermometers before and they definitely are fuss free.

      I think I need to get a new thermometer or a pot that holds it better 🙂

      Best,
      Gemma.

  12. Anne Lynch on June 11, 2016 at 2:36 pm

    hi Gemma, any easy way to make modeling chocolate?..i have tried 2 or 3 ways and it was a disaster xx

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 3:17 pm

      Hi Anne,
      This is a funny thing, there is really no easy way to make it, the ingredients are easy enough, what happens to them is what matters.
      7 ounces (200 grams) bittersweet chocolate, chopped + 1/4 cup (60 ml) light corn syrup, melt the chocolate then cool a little and add the corn syrup (or glucose or golden syrup). The chocolate will seize as the syrup is added. Chill in the fridge, then knead to make it workable. This is a difficult one for general distribution, and will cause lots of heartache! it is not foolproof,
      Gemma 🙂

  13. Alyssa on June 12, 2016 at 11:11 pm

    What if you don’t have a thermometer

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:17 am

      Hi Alyssa,
      This will be a problem! Sugar-craft depends on the optimum temperature, I cannot suggest anything else, sorry,
      Gemma 🙂

      • Profile photo of Donna In Montana Donna In Montana on August 2, 2016 at 8:05 am

        My Mom would have a cup of cold water close by. She would test the temperature by drizzling a bit of chocolate into the cold water and using her fingers make a soft ball out of it. If it holds together it’s where it needs to be. Hope this helps….

        Love your videos. I’ve been baking for 65 years. Started making cakes before I could read. Mom told me what to put in. Fond memories of those times. A person can always learn something. I had noticed just last evening the cut off end of celery looked like a flower then today I see your fun video using that celery for flowers! Love it!

        Thanks!

        • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 12:59 pm

          Hi Donna,
          Thank you for that great tip. The old ways were often the best, tried and tested!
          65 years has seen a lot of change in the kitchen too, everything done with ‘elbow grease’ in the old days. I started at my mothers elbow too, and now her grand-kids are at their happiest in the kitchen with their Mum, me, and granny, it is a treasure,
          Gemma 🙂

  14. Bridget on June 14, 2016 at 8:48 am

    Hi Gemma,

    I actually live a few miles away from the fluff company here in Boston, and if you haven’t tried a fluffernutter sandwich then you are missing out! How can something so simple as fluff and PB be so amazing!

    I am planning on making you’re s’more no bake pie this weekend for my sister’s bday, But I want to know how long does the fluff last? am guessing it should be fine for a few days, since the sugar mixture cooks the eggs.

    Thanks,
    B

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:49 pm

      Hi Bridget,
      That does sound delicious, you will have to post a pic for me! The fluff should last a month or more if you can keep it. I keep mine at room temperature, but it depends on the room.
      Gemma 🙂

  15. Khuzeee on June 15, 2016 at 2:40 am

    Hi Gemma! I just made this recipe and was a bit nervous as this was my first time handling sugar/candy syrup. Specially bought a candy thermometer for this recipe 🙂 I must say the fluff came out great… so YUMMY! Although I must say I never had marshmallow fluff in my life but thanks to you… I can have it over and over again! However, I do have a question on the storage. You wrote to store in an airtight container and in room temperature. It can get quite hot and humid here in Singapore… so wld it be better to store it in the fridge or in a dark place but not in the fridge? Thank you for the wonderful recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:28 pm

      Hi Khuzeee,
      The fridge so! It will not last too long when the family get at it, I am happy you are enjoying this. The sugar thermometer is a great addition to your kitchen equipment,
      Gemma 🙂

  16. Chloe on June 15, 2016 at 6:09 pm

    Hi Gemma! I have always to be careful not to eat raw eggs, because I don’t want to get sick. Could I use pasteurized liquid egg whites?

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:12 am

      Hi Chloe,
      This is not raw egg white! the egg white ‘cooks’ through the process. If you are worried about it do use pasteurized egg whites, but they can be an expensive alternative,
      Gemma 🙂

  17. Phee on June 16, 2016 at 3:54 am

    super easy to make!!
    thanks for posting this recipe Chef!!
    and also the temptation was too strong
    ate it directly off the bowl super light fluffy and delicious!!
    more power to you Chef!! ❤️

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 4:13 am

      Ha ha Phee, that is the problem with this, too hard to resist, thank you for your kind words,
      Gemma 🙂

  18. Profile photo of Seline Seline on June 17, 2016 at 4:44 am

    Hi, Gemma. Can you give me some tips to make sugar or glucose syrup?

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 1:27 am

      Hi Seline,
      sorry for the delay in reply, I have been a bit bogged down!
      Just take 2 cups of sugar, 1/4 cup of water, 1/2 tsp. lemon juice, pinch of salt, 1/2 tsp. of baking soda. Add all of the ingredients to a sauce pan, cook for about 5 minutes and your glucose syrup is ready to use. This is also called simple syrup/stock syrup. It is used for lots of things including churned sorbet,
      Gemma 🙂

      • Profile photo of Seline Seline on June 20, 2016 at 3:23 am

        Oh, bless you, Gemma! You just save my day! By the way, what kind of sugar should I use? Caster, icing, or regular? Thank you again for replying me☺❤

        • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:11 am

          Hi Seline,
          Caster sugar if you have it avbailable, otherwise granulated.
          Gemma 🙂

  19. Jill on June 17, 2016 at 1:30 pm

    This is irrelevant, but could you make a single serve dessert that uses coconut cream, I have some in my cupboard that is about to expire and I really want to use it before it goes to waste without making a large dessert

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 1:10 am

      Hi Jill,
      I do have a number of recipes which use coconut cream.
      Gemma 🙂

  20. Profile photo of Seline Seline on June 18, 2016 at 6:41 am

    Hi, Gemma! Can you give me some tips of how to make sugar or glucose syrup? I tried to make one but it’s not even thick or syrup like! Will it be alright to use it for this recipe? Help me, please! Cause I badly want to make this recipe!

  21. Profile photo of rand rand on June 21, 2016 at 4:17 am

    hi,
    I just want to ask what can we use it with desserts
    I can’t think of anything to use the marshmallow fluff

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:34 pm

      Hi there,
      This did make me smile! Marshmallow fluff was a big revelation to me too when I first came to the US. It is really popular here. So, S’mores, Fudge. Frosting, Whoopie Pies, Swiss Rolls, Rice Krispie buns, and as a filling for cookie sandwiches, now who knew??
      Gemma

      • Profile photo of rand rand on June 23, 2016 at 2:33 am

        thank you very much gemma for your ideas

  22. Profile photo of Jonnymejia95 Jonnymejia95 on June 26, 2016 at 8:43 am

    Just made this marshmallows fluff. Is so good. Just waiting for my s’mores pie to set to bring everything together. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2016 at 12:18 pm

      Fantastic, Jonny. I can’t wait to see a photo 🙂

  23. Fathya on June 26, 2016 at 6:26 pm

    Could I adjust the thickness of the fluff?

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 9:58 pm

      I saw that when I used bigger eggs I ended up with a thicker fluff. However part from that, changing the ingredients could end up with very different results.

  24. Manjushri on July 3, 2016 at 1:20 am

    Hi gemma!. I live in India and I love baking. I see all ur videos and was really impressed the way u bake. I just have a qwestion, I don’t have a candy thermometer at home and I was just wondering if its rly compulsory to use it in situations like this. I thought maybe after seeing the consistency of the mixture, we could probably use it. Hope u reply soon! Bye!

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:16 am

      Hi Manjushri,
      Now this is a good question! My Mum seems to be able to judge the moment sugar craft when it is just right, but she has been baking for 50 + years!
      I do not know what to tell you, you may very well have a good eye for this and manage it well. Personally I prefer the safety of the sugar thermometer.
      Perhaps try it once, this will be the best teacher, experience is everything!
      Gemma 🙂

  25. Hui Hui on July 3, 2016 at 4:41 pm

    hello , Gemma. can I don’t use ream of tartar, because my country doesn’t sell it . and is cream of tartar a sauce or powder

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:03 am

      Hi Hui Hui,
      Cream of tartar is a powder, used as a leavening agent in baking powder, to improve the rise of cakes etc.
      It is a bi-product of wine production. When cream of tartar is used to add volume and stabilize and whiten whipped egg whites, as with an angel food cake, replace every 1/8 teaspoon of cream of tartar (the amount needed per egg) with 1/2 teaspoon lemon juice or distilled white vinegar. It tends to stabilize and ‘fluff up’ baking. try the lemon juice alternative!
      Gemma 🙂

  26. Profile photo of DeborahD48 DeborahD48 on July 4, 2016 at 12:53 am

    Hi Gemma
    I Love your recipes
    I was wondering do you have a recipe for easy home made empanada dough and Out Flour

    You should have a cooking channel show on Tv.

    Thank you for all your wonderful Recipes.
    Have a happy 4th of July

    Thank You
    Deborah

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 1:32 am

      Hi there,
      This is the link for Empanada (http://www.biggerbolderbaking.com/?s=Empanada) here on my site. I am wondering if this is what you mean as I did not understand some of your message.
      Thank you for your kind comments, you are too kind!
      Happy 4th of July to you too, hope you have a lovely day,
      Gemma 🙂

  27. Manjushri on July 4, 2016 at 3:03 am

    Thanks a ton Gemma:D

  28. Profile photo of Arundhathi Arundhathi on July 5, 2016 at 7:39 am

    Hi Gemma i have recently joined but i have been you subscriber for a long time and i love all your recipes especially all the bold baking basics ???

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:27 am

      Thanks so much. I really appreciate it 🙂

  29. Kathleen Hobbs on July 6, 2016 at 8:00 am

    Hi Gemma l made the marshmallow fluff it turn out great had to use golden syrup ,the flavour was really nice can’t believe how much it makes much nice than the commercial jar ,have you any other recipe we could use it for apart cake topping ,l was going to try it in trifle .

    • Profile photo of Gemma Stafford on July 6, 2016 at 12:34 pm

      You can use this ingredient in whatever recipe you prefer. Get creative with it. I think a trifle would be a great idea 🙂

  30. Mohammed Tariq on July 7, 2016 at 5:39 am

    Hi Gemma. What if I dont have a candy thermometer? How will I know if its ready to mix in? And what if i put it in a cake pan will it become like marshmallow itself? Thanks

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:14 pm

      Thanks for your question. You will need a thermometer for this recipe. That is the only way to know when your mixture is ready. You can find links here on this recipe to buy a thermometer. Hope this helps.

      • Mohammed Tariq on July 8, 2016 at 2:28 am

        Thanks for replying. Can the fluff set if put in a cake pan? Like the way marshmallow is made? Thanks 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 9:52 pm

          Hi Mohammed,

          Sorry for my late reply. The fluff doesn’t get a skin like normal marshmallows do so it has to go into a jar. It needs to be in an air tight container.

          Hope this helps 🙂

  31. Mansi on July 16, 2016 at 9:29 pm

    Hi Gemma
    Is there a vegetarian substitute for egg whites here?
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2016 at 2:19 am

      Hi Mansi,
      Yes you can use an electric hand mixer for this recipe, sometimes you get better volume with a stand mixer, as they tend to be stronger.
      Any recipe which relies on eggs is a little more difficult but there are some vegan recipes out there, check this one out (http://www.instructables.com/id/Vegan-Marshmallows/). Also do some research on AqauFaba, which is a by product of cooked chick peas, essentially the protein which leeches from the chick peas, reduced and whipped up to make a marshmallow type thing, for meringues etc. It is wort doing the research and becoming familiar with these techniques if you are vegan,
      Gemma 🙂

  32. Mansi on July 16, 2016 at 9:33 pm

    Hi Gemma
    I hv 2 questions.
    1. Is there a vegetarian substitute for egg whites which will work here?
    2. Can I use hand mixer instead of stand mixer?
    Thanks
    Mansi

  33. Bhawani on August 3, 2016 at 2:34 am

    Hi Gemma!
    I am in love with your recipes!! I am a vegetarian but I want to make this. So although this recipe calls for only egg whites can I use the substitutes you gave for one full egg or can I half the quantity of substitute of one egg? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 1:54 pm

      Thanks so much, I’m delighted you like them. I honeslty don’t know a substitute for whites. It’s a really tough one. I’ll research it but for right now i don’t know a sub. I try to always have an alternative for people like yourself but for meringues etc it’s hard.

  34. Bhawani on August 5, 2016 at 1:08 am

    Thanks a ton Gemma! Its okay. I’ll make your other recipes and surely share the photos. Thanks.
    Love…Bhawani

  35. Tatyana on August 6, 2016 at 11:21 pm

    Hi Gemma! Tell me please. How much glucose syrup should I use instead corn syrup?
    Thanks for answer😊

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 11:13 am

      Just use it the same way I used the corn syrup Tatyana and you will have no problem.

      Gemma.

  36. Belkis cumana on August 11, 2016 at 11:49 am

    Hola Gemma!…no sé si verá mi comentario…pero quiero hacerle saber lo que me ha impresionado usted, sus técnicas, todas sus preparaciones…es realmente grandiosa! Soy venezolana y su fiel admiradora! Felicidades en su vida!😄

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:24 am

      Ola!
      ¡Muchas gracias por sus amables comentarios y buenos deseos . Estoy feliz de tenerlo con nosotros . Estoy feliz de tener traductor Google también!
      Gemma 🙂

  37. Cristina on August 11, 2016 at 4:06 pm

    I will love for you to make homemade icing sugar.

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:07 am

      Hi Christia,
      I will add this to my list for a sugars chart I am preparing.
      it is really easy to do this if you have a food processor. you just blitz granulated sugar until it powders, that is it!
      Gemma 🙂

      • Cristina on August 16, 2016 at 8:39 pm

        Just granulated suger.

        • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:10 am

          to make powdered sugar, use granulated sugar, and blitz it!
          I think that is what you mean Cristina 🙂

  38. opan on August 11, 2016 at 7:20 pm

    Hi Gemma,
    I made this by using hand mixer but the lowest speed of it is not that slow like your stand mixer. The whites became thick and glossy way faster before all syrup was in. I also found it difficult to maintain steady stream of pouring the syrup while holding the hand mixer at the same time. Would this affect the result since my s’more fluff smelled a lot like raw egg and had bitter/coarse aftertaste?
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:03 am

      Hi Opan,
      Was this your first time making this? If so, well done for trying it out.
      I do not understand the bitter aftertaste! this would be an odd way to describe this recipe if all was well with the ingredients.
      You may have been a little slow in pouring in the syrup, perhaps the eggs white became grainy before you started the pour. check out the video again, practice makes perfect!
      Gemma 🙂

      • Opan on August 12, 2016 at 7:40 pm

        Yes Gemma, it was my first time making and tasting this as it is not available on store here. A bit nervous of how it came out along making this.
        I’m not sure how to describe the aftertaste as well since it was more like “dryness” just after eating it. And is it supposed to smell like raw egg? How to lessen that? I’ve add in vanilla extract though.

        • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 1:25 am

          Hi Opan,
          Egg whites will taste a little like egg! this is unavoidable. I am not sure what you mean by aftertaste, it is what it is, perhaps it is not to yuor particular taste. Usually this is further treated with heat before eating, gently browned in smores for instance,
          Gemma 🙂

          • Opan on August 13, 2016 at 8:03 am

            Noted. Thank you so much Gemma. 🙂



  39. Fatima on August 13, 2016 at 1:23 pm

    Hi from France
    The recipe was perfect and the fluff delicious !
    Thank you
    Fatima

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 1:30 pm

      Ca va Fatima,
      Merci boucoup! I am happy to have you with us. thank you for yuor kind comments,
      Gemma 🙂

      • Fatima on August 13, 2016 at 1:44 pm

        Oh je vous en prie . 🙂
        What a lovely comment from you in French !
        Thank you again for all your recipes.they are amazing.

        Happy to be here .

        • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2016 at 2:23 am

          Hi Fatima,
          My French is very poor, never practiced school french!
          Happy to have you with us,
          Gemma 🙂

  40. Moonmom on August 13, 2016 at 4:42 pm

    Gemma,
    My daughter and I love you and have used so many of your recipes! I grew up having nutter butter sandwiches as a fun treat (Peanut Butter and marshmallow fluff) and never knew we could make it from scratch! Thank you for sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2016 at 2:19 am

      Hi there,
      That is great, I love Moms and children baking together, it is such a lovely thing to do. This is where I started baking too!
      Thank you both for being with us,
      Gemma 🙂

  41. Kll on August 15, 2016 at 8:47 pm

    Hi Gemma, if I use this on a cake, can it last for a night in the fridge? I will torch it too. should I torch it last min before serve?

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 12:51 am

      Hi there,
      It will be better to frost and torch just before serving. It will survive overnight in the fridge, but will be better freshly applied,
      Gemma 🙂

      • Kll on August 16, 2016 at 8:34 pm

        Hello Gemma! wow I did not expect you will reply me so soon! just sooooo happy to hear from you. I am a big big fan of u all the way from Malaysia. I tried your no knead cinnamon bun it was soooo fluffly, moist n yummy~ tried other recipe from other website it did not turn out too good. Yours is really perfect. As for the Marsh fluff, if I were to keep in the fridge air tight, do I need to rewhip again when I want to frost again? I m making smores cake where I want to have some dripping at the side, will it slide off? Also, what is the difference if I were to use Italian meringue only where there are no corn syrup in it? I tried to search online whether I should use Mash. Fluff or Italian meringue for such a long long time still I cant get the answer. You are the expert so please help me out! love u soo much. <3

        • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:15 am

          Hi Kil,
          this is a good question! Marshmallow fluff will not need to be re-whipped, it will stay firm once made.
          Italian meringue is a great frosting, it is important to have a ‘surface’ to stick to if your are frosting any vertical application.
          gravity is the problem. it needs to be thick, and to have something to support it. building it up from the bottom will give you a platform to build it on.
          Experiment with this!
          Gemma 🙂

          • kil on August 17, 2016 at 7:34 am

            hi Gemma, seeing ur reply js make my day better! <3 lots of love from Malaysia.



          • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:55 am

            Ah! that is so good to hear, thank you, now my day will be better too!
            Gemma 🙂



  42. JESSICA on August 17, 2016 at 6:04 pm

    Hi Gemma. I really really love your work!!! I’m from URUGUAY so I sometimes have problems to find some of the ingredients you use. For example corn syrup. My question is: can i replace it for honey? Thanks you!!

    Je

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:36 am

      Hi Jessica,
      honey will change the flavor, and not be quite right.
      You can use granulated sugar, but you need to make a syrup with this, and you will need a candy thermometer!
      Check out this recipe for marshmallows, written by James Martin (UK) where corn syrup is not a common ingredient (http://www.bbc.co.uk/food/recipes/homemade_marshmallows_33473) this will give you the idea!
      Bear in mind that I did not use this method, so the result may not be the same,
      Gemma 🙂

  43. Zunun on September 15, 2016 at 4:35 am

    Hi Gemma, i love this recipe and i would like to know if marshmallow fluff is suitable for chocolate cake filling. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:50 am

      Hi there, yes it is, but the cake must not be too heavy 🙂

  44. Shraddha on September 16, 2016 at 8:04 am

    Hi Gemma
    I really like dis video n want to try it bt corn syrup:(…
    Can I replace corn syrup wid something els ?? Its not easily available …
    Thankss

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:22 am

      You can make a simple sugar syrup, which is boiled sugar and water like you would use for a caramel, but you have to know when to stop at the soft ball stage. This is how it would have been made traditionally. You can use golden syrup, or glucose syrup, but it will change the result, 🙂

  45. Ami on September 21, 2016 at 10:59 am

    6 weeks at room temperature? but it has egg in it – is that safe?

    • Profile photo of Gemma Stafford Gemma Stafford on September 22, 2016 at 1:16 am

      Yes, it is safe, it is ‘cooked’! 🙂

  46. Lana on November 3, 2016 at 8:06 am

    I really want to make this, but in Belgium there is no such thing as cream of tartar. And if you want to ship this. It’s crazy expensive… R you sure you can’t substitute this for lemon juice ?

    Thx
    P.S. I luv your recipes 😀

    • Profile photo of Gemma Stafford Gemma Stafford on November 4, 2016 at 3:27 am

      Hi Lana, I never tried this with lemon juice but it is the correct substitute for this, it needs to be fresh lemon juice. Do try it, I cannot see why it would not work for you, Gemma 🙂

  47. Teresa on December 21, 2016 at 5:01 pm

    Hi,Gemma I love your videos and recipes. I have a question, how long does it take to get to soft ball stage after inserting the thermometer? Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:23 am

      Hi Teresa,
      Depending on how hard it is boiling really! It also depends on the pan you are using, and the volume of ingredients.
      So, learn how to recognise when it is right, it will take about 10 – 15 mins, you will begin to see a difference in the way the bubbles look, they start big and open, and finish tight and small. Have a bowl of cold water ready to test it, put your wooden spoon in, allow the syrup to drip into the water, when it is ready you will se it form a ball, which you can touch. Cool the pot at this stage to stop it goinf further. Try this with small amounts at first, it is a learning curve,
      Gemma 🙂

  48. Teresa on December 27, 2016 at 3:55 pm

    Hey Gemma, made the marshmallow fluff it was great and delicious. Just one question, how do you know when it has expired. Thank you for your great and easy recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on December 28, 2016 at 2:38 am

      It will become slightly hard at the edges, though I have never had it that long,
      Gemma 🙂

  49. Amira on January 12, 2017 at 5:06 am

    Hi Gemma,
    Love your videos 🙂 you make it look soooo easy 🙂
    Just wanted to know how long will it usually take to get to the ball stage if I am.not using a candy thermometer.. and using a ceramic pan..
    Appreciated 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 1:43 pm

      Hi Amira,
      It is really worthwhile doing some research on this online, there are some videos out there.
      In the old days chefs checked this by using their eye. The sugar and water (syrup) will start with a big bubble, then as it ‘tightens’ the bubbles get smaller, and the syrup begins to look sticky. shortly after this is begins to form a string when pulled out of the pot. At this point it is just about right, and a few drops in really cold water will form a soft ball, which you can roll in your fingers – this is the soft ball stage!
      Gemma 🙂

  50. Ro on February 18, 2017 at 2:22 pm

    I have watched both of your videos on marshmallow fluff and peanut butter. Now put them together for what many here in the midwest United States use as a bread spread – a mix of marshmallow fluff and peanut butter.

    • Profile photo of Gemma Stafford Gemma Stafford on February 19, 2017 at 5:01 am

      Haha! yes, that does sound delightful, i will add this to my ‘must try’ list, thank you,
      Gemma 🙂

  51. Amelia Imig on March 17, 2017 at 12:46 am

    I made this recipe and it was so delicious and everybody was so amazed. I did not have cream of tarter and it still worked. I love watching your videos Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 12:00 pm

      Yes! I am really happy to hear that, good job you,
      Gemma 🙂

  52. Kim on March 19, 2017 at 1:16 pm

    around how long will the marshmallow fluff last? and also how do i store it properly?

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:09 am

      Hi there,
      this will be good at cool room temperature, in an airtight container for about 6 weeks. It is unlikely to last this long in my house!
      Gemma 🙂

  53. Kim Aquilina on March 20, 2017 at 12:33 pm

    Hi Gemma, can you tell me how long the marshmallow would last in the fridge? and how do i properly store it for the longest shelf life?

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:58 am

      Hi Kim,
      I think I responded to this already, but just in case here goes!
      You can store this at room temperature, in an airtight container, for up to 6 weeks, but ii doubt it will last that long!
      Gemma:)

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