Omari Gates
Marshmallow fluff is a sweet, soft, and fluffy topping with a hint of vanilla. It is commonly used as a spread on toast, scones, or pancakes for breakfast or as a filling for cakes and cupcakes. While it is typically an American product, people in Australia can make it at home with simple ingredients such as egg whites, sugar, and vanilla extract. By whipping the egg whites to stiff peaks and combining them with hot sugar syrup, a stretchy, sticky, and fluffy marshmallow texture and flavour can be achieved.
| Characteristics | Values |
|---|---|
| Ingredients | Egg whites, cream of tartar, sugar, corn syrup, water, vanilla extract |
| Equipment | Stand mixer with whisk attachment, candy thermometer |
| Process | Whip egg whites to stiff peaks, add hot sugar syrup, whip together, add vanilla extract, beat until cool |
| Storage | Airtight container, room temperature, up to 6 weeks |
| Uses | Frosting, filling for cakes, spread on toast, scones, or pancakes, dip for fruit |
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What You'll Learn
Ingredients and preparation
Making marshmallow fluff at home is easy and requires only a few simple ingredients. The process is similar to making Italian meringue or buttercream, where you pour boiling sugar into whipped egg whites. Here is a detailed guide on the ingredients and preparation:
Ingredients
To make marshmallow fluff, you will need the following ingredients:
- Egg whites: These form the base of the fluff, providing its signature fluffy texture. You can use pasteurized egg whites if you prefer.
- Cream of tartar: This acts as a stabilizer, helping to keep the air locked in the egg whites and ensuring a light and fluffy consistency.
- Sugar: Regular granulated sugar is used to sweeten the fluff and create the syrup.
- Corn syrup: Corn syrup is a key ingredient in marshmallow fluff. It gives the fluff its signature stretchy and sticky texture. You can use dark corn syrup for a molasses-like flavour. Alternatively, you can substitute with golden syrup or glucose syrup, but this will turn the fluff a darker colour.
- Water: Water is used to make the sugar syrup.
- Vanilla extract: This adds a hint of vanilla flavour to the fluff. Clear vanilla extract can be used to maintain a white colour. Alternatively, you can experiment with other extracts like almond, maple, coconut, or lemon. Orange or lemon zest can also be added for a citrus twist.
Preparation
- Fit a stand mixer with a whisk attachment. If you don't have a stand mixer, you can use hand beaters. Ensure that the equipment is thoroughly cleaned and grease-free.
- Add the egg whites to the mixer and beat on medium speed until they become thick and foamy. Room temperature eggs work best to ensure the fluff stays nice and fluffy. You can also add 1/2 teaspoon of salt at this stage to help stabilize the egg whites.
- Once the egg whites are foamy, add the cream of tartar and sugar. Continue beating until soft or stiff peaks form.
- In a separate saucepan, combine the corn syrup, water, and remaining sugar. Cook this mixture over medium-high heat, stirring continuously, until it reaches a firm ball stage or 248°F (120°C) on a candy thermometer. This step usually takes about 10-12 minutes.
- With the mixer running on medium speed, slowly and steadily pour the hot sugar syrup into the beaten egg whites. Be very careful when handling the molten hot sugar.
- Once all the syrup has been added, increase the mixer speed to high and beat for about 5 minutes until the mixture becomes thick and glossy.
- Add the vanilla extract and continue whipping until the fluff has cooled completely.
- Store the marshmallow fluff in an airtight container at room temperature. It will stay fresh for up to 6 weeks.
Your homemade marshmallow fluff is now ready to enjoy! Spread it on toast, scones, or pancakes, use it as a dip for fruit, or get creative and use it in your favourite baking recipes.
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Combining the mixture
Start by whipping the egg whites to stiff peaks. This step is essential to creating the light and airy texture of the marshmallow fluff. It provides the base for your mixture and ensures it reaches the desired consistency. Add cream of tartar to stabilize the egg whites and maintain their volume. This ingredient is crucial to the recipe and cannot be substituted or omitted.
Next, prepare the sugar syrup by boiling corn syrup, water, and sugar in a saucepan over medium-high heat. Stir this mixture continuously until it reaches a firm ball stage or a temperature of 248°F (120°C). This process should take approximately 10 to 12 minutes. The firm ball stage indicates that the syrup has reached the ideal temperature and consistency for combining with the egg whites.
Once your sugar syrup is ready, it's time to combine it with the beaten egg whites. Ensure your mixer is set to medium speed. Slowly and steadily pour the sugar syrup into the egg whites in a thin stream. Take care to avoid splashing the syrup onto the sides of the bowl or the whisk. This step is crucial for achieving the right consistency without making a mess.
After incorporating all the sugar syrup, increase the mixer's speed to high and beat the mixture for about 5 minutes. This step ensures that the sugar syrup and egg whites are thoroughly combined and homogenized. The mixture will start to transform into a fluffy and glossy marshmallow fluff.
Finally, add vanilla extract to the mixture for flavor. Beat the mixture on high speed for an additional minute to ensure the vanilla is well incorporated. You can use clear vanilla extract or experiment with other extracts like almond, maple, coconut, or lemon to create unique flavor profiles.
By carefully following these steps and taking your time, you will create a perfectly combined and delicious marshmallow fluff mixture. Remember to pay attention to the details, such as the speed of your mixer and the temperature of your sugar syrup, for the best results.
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Adding flavour
While making marshmallow fluff, you can add vanilla extract to give it a delicious flavour. You can also add other flavourings like almond extract or any other flavouring of your choice.
If you want to make chocolate marshmallow fluff, you can add cocoa powder to the mixture. You can also add chocolate or white chocolate chips to the fluff to give it a different texture and flavour. For a peanut butter flavour, simply mix in some peanut butter.
You can also add food colouring to your marshmallow fluff to give it a fun twist. For example, you can make pink marshmallow fluff by adding red food colouring.
If you want to add marshmallow fluff to your coffee, you can flavour the cold foam with cinnamon, vanilla, or cocoa powder. Simply froth everything until smooth and fully incorporated.
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Storage
Homemade marshmallow fluff can be stored in an airtight container at room temperature. It will keep fresh this way for up to 6 weeks.
If you don't plan on using your fluff for a while, you can also choose to refrigerate it. If you're buying fluff instead of making it, you can click on "cool protection" in the shopping cart to get your order packed in a cool box with an ice brick to protect against the heat. This is especially recommended during the warmer months when purchasing chocolate.
If you're using fluff as an ingredient in another recipe, it's important to note that the butterfat in chocolate prevents marshmallow fluff from whipping.
When measuring marshmallow fluff, remember that a cup of fluff weighs slightly more than 3 oz. Most recipes, however, do not require precise measurements of marshmallow fluff to be successful.
Finally, if you get any marshmallow fluff on your clothes or other materials, you can remove it with warm water if the material is not water-sensitive.
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Serving suggestions
Homemade marshmallow fluff can be used in a variety of ways. Here are some serving suggestions:
As a Spread
Marshmallow fluff can be spread on bread with peanut butter. It can also be used as a dip for fruits such as strawberries, grapes, pineapple, raspberries, and apples.
As a Filling
The fluff can be used as a filling for whoopie pies, layer cakes, and cookies. For cookies, you can add graham cracker crumbs to the cookie dough, stuff them with marshmallow fluff, and roll them in sprinkles. For a layer cake, the fluff can be used as a frosting.
As a Topping
Marshmallow fluff can be added to hot chocolate or used as a topping for ice cream sundaes and pies.
As a Baking Ingredient
The fluff can be used in various baked goods such as brownies, Mississippi mud cookies, and oatmeal cookies. It can also be used to make s'mores, either by using it as a topping or by combining it with chocolate and graham crackers.
As a Cereal Add-in
Marshmallow fluff can be added to cereals, especially in a Neapolitan version with vanilla, chocolate, and strawberry layers.
As a Casserole Ingredient
The fluff can be added to a sweet potato casserole to sweeten it up and add a vanilla flavor.
As a Fondue
You can also use marshmallow fluff as a fondue for dipping fruits or other treats.
There are endless possibilities for using marshmallow fluff in desserts and snacks, so feel free to get creative and experiment with different combinations.
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Frequently asked questions
Marshmallow fluff is a light, fluffy, stretchy, sticky, and sweet substance with a hint of vanilla. It is similar to the texture of a melted marshmallow. It is commonly used as a topping or spread.
You will need egg whites, cream of tartar, sugar, water, corn syrup, and vanilla extract.
You will need a stand mixer with a whisk attachment, a medium saucepan, and a candy thermometer.
First, beat the egg whites and cream of tartar until foamy. Next, add sugar and beat until soft peaks form. Then, in a separate saucepan, boil corn syrup, water, and sugar until it reaches 248°F. Slowly pour the sugar syrup into the beaten egg whites and beat until thick and glossy. Finally, add vanilla extract and beat until combined.
Store marshmallow fluff in an airtight container in the fridge or at room temperature. It will stay fresh for up to 6 weeks.
