Fantastic Marshmallow Fluff Clone
Get ready to elevate your dessert game with this homemade **Fantastic Marshmallow Fluff Clone**, a creamy, airy, and perfectly sweet marshmallow spread that's surprisingly simple to make from scratch. Featuring a blend of pantry staples like granulated sugar, light corn syrup, and egg whites, this recipe delivers a luscious, glossy fluff that rivals any store-bought version. Key to its magic is the foolproof technique of heating the sugar syrup to soft-ball stage and expertly whipping it into soft, pillowy peaks of egg whites, creating a marshmallow fluff that’s velvety smooth with just a touch of vanilla flavor. Perfect for spreading over toast, folding into frosting, or dolloping onto hot chocolate, this versatile DIY marshmallow creme can be stored in the fridge for up to two weeks, ensuring sweet indulgence is always within reach. Make it your go-to topping or secret ingredient to impress family and guests alike!
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Ingredients
- 200 grams granulated sugar
- 160 milliliters light corn syrup
- 80 milliliters water
- 2 pieces large egg whites
- 1 teaspoons pure vanilla extract
- 0.25 teaspoons cream of tartar
- 0.125 teaspoons salt
Directions
Step 1
In a medium saucepan, combine the granulated sugar, light corn syrup, water, and salt. Stir gently to combine, ensuring that no sugar granules are stuck to the sides of the pan.
Step 2
Attach a candy thermometer to the saucepan, making sure the tip is immersed in the mixture but not touching the bottom of the pan. Heat the mixture over medium heat without stirring until it reaches 240°F (soft-ball stage). This process should take about 8–10 minutes.
Step 3
While the sugar mixture is heating, place the egg whites and cream of tartar into a clean, grease-free mixing bowl. Using a stand mixer fitted with a whisk attachment or a hand mixer, whip the egg whites on medium speed until soft peaks form. This should take about 2–3 minutes.
Step 4
Once the sugar syrup reaches 240°F, remove it from the heat. With the mixer running on low speed, carefully and slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Be cautious to avoid splatters.
Step 5
After all the syrup is incorporated, increase the mixer speed to high and continue whipping the mixture until it becomes thick, glossy, and has cooled to room temperature. This will take 6–8 minutes.
Step 6
Once the mixture is cool, add the vanilla extract and beat for an additional 30 seconds to incorporate.
Step 7
Transfer the marshmallow fluff to an airtight container and store it in the refrigerator for up to 2 weeks. Enjoy as a spread, ingredient, or topping for your favorite treats!
Nutrition Facts
| Serving size | 515.3 grams (515.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1274 |
| Total Fat 0.20g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 431mg | 19% |
| Total Carbohydrate 321.60g | 117% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 320.60g | |
| Protein 7.20g | 14% |
| Vitamin D 0IU | 0% |
| Calcium 9mg | 1% |
| Iron 0mg | 1% |
| Potassium 234mg | 5% |
Source of Calories