- 450 g corn syrup (can substitute honey or molasses)
- 200 g powdered sugar
- 3 large egg whites
- liquid or powered flavorings to taste (optional)
Combine all the ingredients in the bowl of a stand mixer fitted with a whisk attachment.
Whisk on the highest setting until you have a thick, shiny marshmallow batter. The longer you whip it, the more aerated and fluffy it will become. 6 minutes will create a runny batter that settles completely flat and smooth; ten minutes will add as much air as it will take and create a thick, rich batter.
Store in an airtight container.
Marshmallow fluff is easiest to handle with a piping bag and stores refrigerated for about two weeks.