Homemade Marshmallow Fluff (without corn syrup, naturally sweetened)
Whip up this easy, homemade marshmallow fluff with just 5 ingredients! Great with fresh fruit, on a banana split, cakes and cupcakes, etc.! It's made with just a few wholesome ingredients and is naturally sweetened (no corn syrup!), paleo-friendly, and gluten-free!
Ingredients
- 90 grams egg whites *from carton
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 cup 100% pure maple syrup *sugar free syrup will not work!
- 1/4 cup honey *or more maple!*
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
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 honey or 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!). It's important that your bowl is super clean and doesn't have any oil residue, as this can prevent the egg whites from whipping. 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, honey, 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 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
Pro Tips
- 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.
- Use a food scale to measure the egg whites. This one is inexpensive & works great!