Homemade Marshmallow Fluff
This is the best recipe I have ever found to substitute for store-bought marshmallow fluff. It is very easy to make and so delicious. Use this homemade marshmallow fluff/cream in any recipe that calls for marshmallow fluff.
This is the best recipe I have ever found to substitute for store-bought marshmallow fluff. It is very easy to make and so delicious. Use this homemade marshmallow fluff/cream in any recipe that calls for marshmallow fluff.
- Carbohydrate 551.730360090479 g
- Cholesterol 0 mg
- Fat 0.892660000242568 g
- Fiber 0 g
- Protein 10.7985600000153 g
- Saturated Fat 0.0908600000025564 g
- Serving Size 1 1 Recipe (694g)
- Sodium 266.201333406075 mg
- Sugar 551.730360090479 g
- Trans Fat 0.432676000236433 g
- Calories 2207 calories
Step-by-step
- In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
- Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
- On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
- Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
- Makes a large quantity.
Textural Transformation
Egg whites whip into a stable foam when beaten vigorously because mechanical action uncoils their proteins. These proteins trap air while the dense corn syrup adds the necessary body and viscosity. Whipping this mixture on high speed for five minutes builds a dense matrix that mimics commercial aerated confections.
Dietary Adjustments
Commercial marshmallow spreads often include hidden dairy derivatives or gelatin derived from animal collagen. This formulation relies solely on egg whites for structure, making it automatically compatible with vegetarian and gelatin-free requirements. Always ensure the powdered sugar is explicitly labeled vegan if preparing this for strict plant-based diets.
Storage Parameters
Sugar acts as a natural preservative by binding free water molecules and preventing microbial growth. Store the finished cream inside an airtight container in the refrigerator for up to two weeks. Cold temperatures firm the texture, so let the container sit at room temperature for fifteen minutes before attempting to spread it.
