Marshmallow Fluff
Ingredients
- 450 g corn syrup (can substitute honey or molasses)
- 200 g powdered sugar
- 3 large egg whites
- liquid or powered flavorings to taste (optional)
Instructions
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Combine all the ingredients in the bowl of a stand mixer fitted with a whisk attachment.
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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.
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Store in an airtight container.
Recipe Video
Recipe Notes
Marshmallow fluff is easiest to handle with a piping bag and stores refrigerated for about two weeks.
2 thoughts on “Quarantine Cooking Episode 10: Marshmallow Fluff”
This is now officially on my must-try list!
A friend of mine and I quote Sandlot so much that we have an acronym… “ykms.”
Thanks for the inspiration…
Laura
http://www.whitefluffyicing.com
Thanks for sharing these recipes. Enjoy watching!