Funfetti Marshmallow Fluff
This Funfetti Marshmallow Fluff is light, fluffy, and tastes just like birthday cake in spreadable form! Made with simple, wholesome ingredients, it's naturally sweetened and free from corn syrup, making it a healthier twist on classic marshmallow fluff. Perfect for spreading on toast, dipping fruit, topping pancakes, swirling into yogurt, or enjoying straight from the spoon - no ones judging! ;)
Ingredients
- 3 egg whites or 1/2 cup carton egg whites
- 1/4 tsp cream of tartar
- 1 1/4 cups 100% pure maple syrup
- 1/3 cup water
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- sprinkles (measure with your heart!)
Instructions
- Note: if you want a less sweet fluff, stick to 1 cup maple syrup total! If you want sweeter fluff, add an additional 1/4 cup maple syrup (total sweetener 1 1/2 cups). Also, it's important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
- In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.In a medium/large pot, combine water and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend using a cheap candy thermometer from Amazon. It's VERY important it reaches 240!
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
- Add in the vanilla and sprinkles and whip for another minute.Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
Video
Notes
- Is it okay to consume raw egg whites? Pasteurized egg whites are liquid or dried egg whites heated to a specific temperature to destroy bacteria without cooking them, making them safe for raw consumption! However, because we are pouring boiling syrup into the egg whites, it’s okay to use raw egg whites as well!
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot syrup; this helps create the light, fluffy texture.
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.