How to make marshmallow fluff without corn syrup

Marshmallow fluff on a whisk with stiff peaks.

How to make marshmallow fluff without corn syrup

Fluffy like a cloud, delicately flavoured and immensely fun to make. Homemade marshmallow fluff only needs four ingredients and has a gazillion uses for all sorts of confectionary. Lighter than buttercream and far easier to make.

4.95 from 118 votes

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Course: Dessert

Cuisine: American, International

Cook Time: 5

Whipping time: 6

Total Time: 11

Servings: cups

Calories: 212kcal

Author: Maretha Corbett

Ingredients

▢ 3 large egg whites
▢ ¾ cup granulated sugar - that's ¾ US cup/150g/177ml
▢ ½ teaspoon cream of tartar
▢ 1 teaspoon pure vanilla extract

Instructions

Put a saucepan on the stovetop, fill it with approximately 5cm/2 inches of water and bring it to a boil.
In a heatproof bowl, spacious enough to rest on the saucepan without touching the water beneath, combine the egg whites, granulated sugar and cream of tartar.
3 large egg whites, ¾ cup granulated sugar, ½ teaspoon cream of tartar
Position the bowl atop the saucepan filled with boiling water.
Alternatively, you can opt for a double boiler.
Increase the heat to medium-high and whisk the egg mixture continuously. As it heats up, it will become frothy and thinner in consistency.
Keep whisking until all the sugar has completely melted into the egg-white mixture.
To check, dip a clean finger into the mixture and rub it between your fingers. It should feel smooth without any sugar granules. Exercise caution, as the mixture will be hot.
If you're using a candy thermometer, the temperature should read 71C/160F.
After the sugar has dissolved, carefully pour the hot sugar syrup into the bowl of a stand mixer. Make sure the bowl is entirely grease-free.
If a stand mixer is unavailable, a hand mixer will work just as well. It might take a minute or two longer to whip the mixture into stiff peaks.
Add the vanilla extract.
1 teaspoon pure vanilla extract
Using the whisk attachment, start whisking the warm mixture at a high speed.
Continue whisking until the mixture becomes thick, turns pure white and forms stiff peaks.
Depending on your method and the speed of your equipment, it should take roughly 5-6 minutes of whipping for stiff and glossy peaks to form.
Monitor the texture closely, and stop whisking once the meringue reaches this consistency.
Your marshmallow fluff is now ready to use and should be at room temperature. Decant to clean jars or use for piping or spreading.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition