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.
Add Homemade Marshmallow Fluff to Hot Chocolate, Ice Cream or S’mores. Or grab a spoon and go nuts!
Let’s face it, the fluff is the best part of the marshmallow so why not just get straight to the point.
- 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)
Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
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.
Remove your sugar mix from the heat once you reach your temperature.
Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
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).
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.
Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
Add in vanilla and whip until the fluff has cooled.
Pour into an airtight container and store for up to 6 weeks at room temperature.
**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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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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