Fluffy and delicious with clean and simple ingredients. No corn syrup needed!
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The lightest and fluffiest marshmallowy goodness with simple ingredients! I make this every time I need a filling for cookies or cakes or even just as a special treat for the boys.
Marshmallow fluff was always a big hit growing up for us kids and I absolutely love using it for fillings in desserts or peanut butter sandwiches if I’m feeling fun. We also use marshmallow fluff a lot during the holidays when making chocolate covered candies so I knew I wanted to make my own from scratch using the cleanest ingredients I could!
If you’re looking for a regular marshmallow recipe – I have one of those too that I’ll be posting REAL SOON. It’s so so good and made with the best ingredients.
Let’s talk ingredients.
There are only 4 ingredients in this recipe. And bonus!! No corn syrup needed!
I use regenerative organic cane sugar for this recipe but regular sugar will work fine! Other than that it’s just eggs, vanilla, and cream of tartar!
So easy!
Instructions
- Using 3 bowls, separate your egg whites from the yolks.
- You don’t want ANY yolk in your egg whites as it will prevent the mixture from firming up as it whisks. So use one bowl for the separation process (I usually just use clean hands instead of going back and forth in the shell as that is just a tad more fool proof). And use the other to house the egg whites and the last for the yolks.
- Whisk together your sugar, egg whites, and cream of tartar. Using a double boiler or a pot of simmering water and a heat proof bowl, heat the egg whites to 165 degrees. Whisk continuously during this stage.
- Remove any grease from the bowl of your stand mixer – I usually wipe mine down with a paper towel with a few drops of vinegar.
- Once the egg white mixture has come up to temp and all the sugar is dissolved, move the mixture to the bowl of your stand mixer and add in the vanilla.
- Whisk on high until stiff peaks form. Mine usually takes 5-10 minutes.
- Store in an airtight container in the fridge!
Equipment I Use
Let’s get to the recipe!
Marshmallow Fluff
Ingredients
- 1 cup sugar 200g
- 4 egg whites
- ½ tsp cream of tartar
- 2 tsp vanilla extract or paste
Instructions
- Using 3 bowls, separate out the egg whites from the yolks. Use one bowl for the separation process, one to house the egg whites, and one to house the yolks. You want to do this so you don't get a drop of yolk in the whites. If even a little yolk is in the egg whites, it won't create stiff peaks.
- Put a pot on the stove full of about an inch or two of water and bring it up to a boil. Pour the egg whites, sugar, and cream of tartar in a heat proof bowl and place the bowl on top of the pot of boiling water. Make sure the water doesn't reach the bottom of the bowl. You can also use a double boiler if you have one!
- Mixing continuously, bring the egg white and sugar mixture up to 160℉. It will look foamy at this point and you shouldn't feel any sugar crystals once it's done.
- Make sure your stand mixer bowl has no grease in it. I usually take some vinegar on a paper towel and just wipe it out just in case. Pour the egg mixture into the bowl of your stand mixer and add the vanilla.
- Mix on high with a whisk attachment until stiff peaks form. Once stiff peaks form, remove mixture from the bowl and store in an airtight container in the fridge.
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