Quarantine Cooking Episode 10: Marshmallow Fluff

5 from 1 vote
vanilla marshmallows
Marshmallow Fluff
Author: Joe the Baker
  • 450 g corn syrup (can substitute honey or molasses)
  • 200 g powdered sugar
  • 3 large egg whites
  • liquid or powered flavorings to taste (optional)
  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.

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