Strawberry Marshmallow Fluff Without Corn Syrup!
One spoonful of this Strawberry Marshmallow Fluff without corn syrup and you'll want a batch around at all times! Ultra fluffy, slightly sticky, and perfect to use wherever you'd typically use marshmallow fluff! It's great on matcha, ice cream, pancakes, with fruit, etc. Best part? It's naturally sweetened, refined sugar-free, fool proof, and only requires 6 simple ingredients!
Ingredients
- 90 grams egg whites (about 1/2 cup!)
- 1/4 tsp cream of tartar
- 1/3 cup water
- 1 cup 100% pure maple syrup *do not use sugar-free syrups!
- 1/4 cup honey (or more maple syrup)
- 1 1/2 tsp vanilla extract
- pinch of sea salt
- 1 oz (28g) bag freeze dried strawberries
Instructions
- Note: 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, about a minute. Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
- While they're whipping, add the strawberries to a food processor or blender and blend until powder form and no clumps remain. Once the egg whites are in stiff peaks, add the strawberry powder and whip again for a minute. Then you can turn off the mixer while you make the syrup.
- In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let the mixture cook 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 candy thermometer, however if you don't have one, this typically takes about 10 minutes.
- 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 (2-3 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!