Homemade Marshmallow Fluff
A silky, smooth, high-gloss marshmallow fluff recipe that's perfect for piping or toasting!
Ingredients
- 3 egg whites, room temperature
- 1/4 teaspoon (1.4 g) salt
- 1/3 cup (66.6 g) sugar
- 1 cup (300 g) light karo syrup
- 2 tablespoons (29.6 g) water
- 1 tablespoon (12 g) vanilla bean paste or vanilla extract
Instructions
- In a medium size sauce pan, combine the corn syrup, sugar, water and vanilla paste. Heat over a medium flame, stirring occasionally, until the sugar is dissolved and just simmering, about 3 to 5 minutes. Turn the heat off while you move to the next step.
- In the bowl of a standing mixer with the whisk attachment, or using a hand mixer and a large mixing bowl, beat the eggs and salt until fluffy and frothy.
- With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites a little at a time. (Temper the eggs - don't scramble the them). I usually have the sugar mixture in a silicone bowl that I can squeeze as I pour, in a slow, steady stream.
- Eventually, all of the sugar will be added. Turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
- Best used right away.
- Spread of the brownies and then use a kitchen torch to toast the fluff.