Marshmallow Fluff Without Corn Syrup
A light, glossy homemade marshmallow fluff made without corn syrup or gelatine. Use it for frosting, filling cakes and cupcakes, topping hot chocolate, making fluffernutter sandwiches or piping and toasting on desserts.
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Equipment
- 1 Heatproof bowl
- 1 saucepan - should be large enough to hold the heatproof bowl above the water without it touching the bottom
- 1 Hand whisk
- 1 Stand mixer or electric hand mixer - with whip attachment
Ingredients
- 3 large egg whites
- ¾ cup (US cup) granulated sugar - 150g/177ml
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Fill a saucepan with about 5cm/2 inches of water and bring it to a gentle simmer.
- Add the egg whites, sugar and cream of tartar to a clean, grease-free heatproof bowl. The bowl should sit over the saucepan without touching the water.3 large egg whites , ¾ cup (US cup) granulated sugar, ½ teaspoon cream of tartar
- Place the bowl over the simmering water and whisk constantly by hand. The mixture will become thinner and frothy as it warms.
- Keep whisking until the sugar has completely dissolved. To check, rub a little mixture between your fingers - it should feel smooth, with no sugar grains. Be careful, as it will be hot. If using a thermometer, it should read 71°C/160°F.
- Carefully transfer the warm mixture to the bowl of a stand mixer, or to a large grease-free bowl if using an electric hand mixer.
- Add the vanilla extract.1 teaspoon pure vanilla extract
- Whisk on high speed until the mixture turns thick, glossy and bright white, and holds stiff peaks. This usually takes about 5–6 minutes, depending on your mixer.Stop whisking once the fluff holds stiff, glossy peaks. Over-whipping can make it look dry or clumpy.
- Use immediately, or let it cool to room temperature before transferring it to a clean airtight container.
Notes
- Heat the egg white mixture until the sugar has dissolved completely, or until it reaches 71°C/160°F on a thermometer.
- Store in an airtight container in the fridge and use within 1 week for best texture. Do not store in the pantry or freeze.
- This fluff stays soft and spreadable, with enough structure for piping, filling and toasting. It is not designed to set firm.
**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
Calories: 212kcal | Carbohydrates: 53g | Protein: 1g | Fat: 0.2g | Sodium: 14mg | Potassium: 98mg | Sugar: 53g | Calcium: 1mg | Iron: 0.05mg
