Candy

Quarantine Cooking Episode 10: Marshmallow Fluff

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vanilla marshmallows
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Marshmallow Fluff
Author: Joe the Baker
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

  1. Combine all the ingredients in the bowl of a stand mixer fitted with a whisk attachment.

  2. 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.

  3. 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.

AUTHOR

Joe the Baker
Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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