How to Make Marshmallow Fluff

Marshmallow fluff (also called marshmallow creme ^[1]) is an American marshmallow confection that's creamy and rich. It's a type of spread that can be smeared on top of many foods to be eaten with. The possibilities are endless with this spread: Try adding it on cookies, graham crackers, sandwich bread, cupcakes, or on hot chocolate for a new twist to your meals.

[Edit]Ingredients

[Edit]Basic Marshmallow Fluff ^[2]

• ⅓ cup (90 grams / 3 ounces) water
• ¾ cup (180 grams / 6 ounces) granulated sugar
• ¾ cup (240 grams / 8 ounces) corn syrup
• 3 egg whites at room temperature
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract (optional)

[Edit]Two Ingredient Marshmallow Fluff ^[3]

• 1 cup (240 ml) mini marshmallows or 10 jumbo-sized marshmallows
• 1 teaspoon (5 ml) corn or simple syrup

[Edit]Steps

[Edit]Basic Marshmallow Fluff

1. Pour the water, corn syrup, and sugar in a large, heavy-bottomed saucepan.
   
   
2. Over low heat, stir the ingredients together until the sugar dissolves. Mix well with a whisk. It will usually take about 6-7 minutes for the sugar to completely dissolve.
   
   
   • Make sure the heat is at low temperature. The mixture should not be simmering as this could affect the texture of the marshmallow fluff. ^[4]
3. Bring the heat up to a medium temperature. Place a candy thermometer in the mixture while it begins to simmer and cook.
   
   
   • The mixture should no longer be stirred or mixed. Small crystals will begin to form and should not be touched while being heated.^[5]
4. Allow the mixture to simmer until it reaches 240° Fahrenheit (120° Celsius). Using the candy thermometer, check the temperature of the mixture. Once it reaches the exact temperature, shut off the stove and remove it from the heat.
   
   
5. Beat the cream of tartar and egg whites together. In a separate medium-sized bowl, whip the two ingredients together with an electric mixer. Blend on medium speed for about 3-4 minutes.
   
   
6. Slowly fold in the dissolved sugar mixture. Bring down the speed of the electric mixer to low. Carefully pour in the sugar mixture made before, pouring it in as a thin, steady stream.
   
   
7. Blend the mixture together on high speed. Keep whipping until the mixture begins to fluff up and look glossy, taking about 6-8 minutes.
   
   
   • The egg whites at first might deflate when being beaten, but they'll begin to thicken after continually being mixed. ^[6]
8. Stir in the vanilla extract, if desired, and mix once more until well-combined.
   
   
9. Store the marshmallow fluff. Transfer the fluff in an airtight container, scraping all of it out from the double boiler. Close the container with a tight lid. The marshmallow fluff can be stored either in the refrigerator or at room temperature, lasting up to 6 weeks or longer.
   

[Edit]Two Ingredient Marshmallow Fluff

1. Over low heat, melt the marshmallows in a double boiler. The marshmallows will start off solid and then begin to turn a little liquid-like with a few lumps. It'll usually take about 3-5 minutes for the marshmallows to begin melting. ^[7]
   
   
2. Fold in the syrup and mix. Stir with a wooden spoon, combining the syrup with the marshmallows.
   
   
   • Be sure to give the marshmallow fluff plenty of stirs. Not stirring it enough will cause the marshmallows to scorch or turn into the texture of taffy. ^[8]
3. Continue mixing the marshmallows. Keep stirring until the marshmallow fluff becomes a smooth, lump-free spread.
   
   
4. Allow the marshmallow fluff to cool for about 5-7 minutes. Let it sit at room temperature until it's warm, but not completely cool. If the marshmallow fluff cools completely, it's harder to store away since it's sticky. ^[9]
   
5. Store the marshmallow fluff. Transfer the fluff in an airtight container, scraping all of it out from the double boiler. Close the container with a tight lid. The marshmallow fluff can be stored either in the refrigerator or at room temperature, lasting up to 6 weeks or longer.
   
   
6. Finished.
   

[Edit]Video

[Edit]Tips

• If the marshmallow fluff is extremely thick, add an extra teaspoon of syrup.
• Ensure the dissolved sugar mixture is liquid-like and not firm when making the marshmallow fluff. If it does firm, place it back on the stove to heat up again.

[Edit]Warnings

• Take caution when handling the dissolved sugar mixture - it is hot!

[Edit]Related wikiHows

• Make Marshmallows
• Melt Marshmallows

[Edit]Things You'll Need

• Stovetop
• Double boiler or heavy-bottomed saucepan (depending on method)
• Mixing utensil
• Electric mixer (for method 1)
• Airtight container with lid

[Edit]References

[Edit]Quick Summary

1. ↑ https://marshmallowfluff.com/history-of-marshmallow-fluff/
2. ↑ https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/
3. ↑ https://www.craftsy.com/blog/2014/12/make-marshmallow-fluff-from-marshmallows/
4. ↑ https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/
5. ↑ https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/
6. ↑ https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/
7. ↑ https://www.craftsy.com/blog/2014/12/make-marshmallow-fluff-from-marshmallows/
8. ↑ https://www.craftsy.com/blog/2014/12/make-marshmallow-fluff-from-marshmallows/
9. ↑ https://www.craftsy.com/blog/2014/12/make-marshmallow-fluff-from-marshmallows/

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