I am so proud of myself.
This was a small victory of mine and I am very happy with that I have accomplished.
I made Marshmallow Fluff , just so I can make this awesome dessert this week!
The next big step is actual Marshmallows, but this was a great first step.
I was so afraid to try and make marshmallows. They really seem like a secret, magical treat that one just can’t possibly make at home. I have had marshmallow recipes pinned for the past two years and I’ve always been too scared to make them.
Well, look at me know. I made it and it was good!
Totally messy, but good!!
One trick to working with Marshmallows is to use a lot of shortening. I coated my spatula and my bowl with shortening just to help with the stickies. This helped when transferring the fluff from the mixing bowl to a container.
Also, you really need a stand up mixer to make marshmallow fluff. I have this KitchenAid Stand Mixer and I LOVE it! I really don’t think I’d like to try it with a hand mixer… nope.
Marshmallow Fluff is easy and tastes so much better without all the extra "stuff".
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2 tablespoons sugar
- 1/3 cup water
- 3/4 cup light corn syrup
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- In your mixer fitter with a whisk attachment, beat the egg whites until frothy then add the cream of tartar. Then slowly add in the 2 tablespoons of sugar. Whip until soft peaks are achieved.
- Place the water, corn syrup and ⅔ cup sugar into a small saucepan. Over medium heat, bring the mixture to a boil and stir it until it reaches 242 degrees F on a candy thermometer.
- When it reaches the hard ball stage, remove from heat.
- Turn your mixer back on low and very slowly add the hot syrup to the egg whites. It will harden and crystalize on the whisk and inside of the bowl, just don't stop. Increase the mixer to high and whip for 5 minutes. Add in the vanilla and whip some more.
- The mixture should be shiny and glossy and look like marshmallow fluff.
- Transfer the fluff to a plastic container lined with shortening and store in a cool place for up to a week.