Oh Marshmallow Fluff, a childhood dream food. I couldn’t begin to count how many peanut butter, banana, and fluff sandwiches I consumed in my youth. Today we have the luxury of nutella and almond butter, who knew the nut market would evolve so delectably and that there would now be even more pairing options for mallow sandwiches. Marshmallow fluff is also an excellent ingredient in pies, used in frosting, fillings in cupcakes, spread on beignets or croissants, crepe topping, or simply enjoyed by the spoonful. The best part of Mallow is that it’s practically fool proof to make so there is no need to fill your kids tummy’s with preservatives. This is also a wonderful inexpensive gift to make and hand out in small Mason jars on Easter or at Christmas time! Hint, hint just add a few drops of food coloring and you have beautiful tie dye mallow or holiday festive mallow or even pink for sandwiches in your daughters lunch pail and blue for your sons. It’s a great addition for a personalized Easter gift basket.
This recipe is based off of a recipe we found online at some point, we had it written down and adjusted a few ingredients. Based on how eggs react after being whipped we decided to add cream of tartar as well as a bit of sugar because both of these ingredients will aid in stabilizing the proteins so the cream can last longer after whipping. We also exchanged the granulated sugar for superfine because it dissolves better.
- 3 Egg Whites
- 1 .69g | .05oz | 1/2 Teaspoon Cream of Tartar
- 48 g | 1.7oz | 2 Tablespoons Superfine Sugar
- 79 g | 2.78oz |1/3 Cup Water
- 150 g | 5.3oz |3/4 Cup Superfine Sugar
- 233 g | 8.25oz | 3/4 Cup Light Corn Syrup
- 4 g | .15oz | 1 Teaspoon Vanilla Extract
- Separate egg whites from yolk. In stand mixer on medium-high speed with whisk attachment whip egg whites and cream of tartar until frothy and airy. With whisk whipping add the 2 Tablespoons of sugar to stabilize eggs and continue to whip until medium-stiff peaks form.
- In a small saucepot with digital read thermometer combine water, remaining sugar, and corn syrup. Bring to a boil of 240degrees Fahrenheit (115C) while continuously stirring and then immediately remove from heat.
- With stand mixer on medium-low speed very slowly in a thin pour, carefully add the hot sugar mixture into the egg mixture. Once all of the sugar has been added stop the mixer and scrape down the bowl. Return the bowl to the mixer and whip on medium high for about five minutes until the marshmallow begins to be full and fluffy. Slowly pour in the vanilla extract and continue to whip for an additional minute.
- The marshmallow Creme should resemble the Fluff Brand Mallow Cream and should be able to hold medium peaks.
- Store cream in refrigerator for up to 4 weeks in airtight container.