DIY: Marshmallow Creme (a.k.a Fluff)


I know it sounds crazy to make your own Fluff when you can go the store and grab a ginormous container of it for very little money. I decided to try to make it myself and I’ve got to say, it is really delicious. It is also super easy. It barely takes 20 minutes to make and the taste difference is worth it.

I typically wouldn’t eat Fluff right out of the container, but this stuff? Someone get me a spoon. Great for fluffernutter sandwiches or in some hot chocolate or sandwiched between 2 graham crackers (maybe with some chocolate).

    Marshmallow Fluff

3/4 c. sugar
1/2 c. light corn syrup
1/4 c. water
pinch of salt
2 large egg whites (room temperature)
1 tsp. cream of tartar

*Special equipment
Candy thermometer
Stand mixer – not essential but will make your life a whole lot easier

1. Combine sugar, corn syrup, water and salt in a small saucepan over medium high heat. Clip a candy thermometer to the side of the pan. Heat mixture to 240F stirring occasionally


2. Meanwhile as the mixture is heating up, mix the egg whites and cream of tartar on medium high with the whisk attachment until soft peaks form.

3. Once soft peaks have been formed, lower speed to low.

4. When mixture reaches 240F, pour the sugar mixture down the side of the bowl in a slow steady stream into the egg whites. You don’t want to cook the eggs.

5. Increase speed to medium high for 6-7 minutes. Add vanilla and continue to mix 2 minutes more. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.


Recipe from Annie’s Eats


About Cluttercafe

Wife to a great guy. Mom to two active, wonderful kids. Full time working woman trying to keep it all together.
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