Have you ever been intrigued by grocery staples from other countries? I’ve talked about my obsession with all things American here, and I’m sure that marshmallow fluff was mentioned somewhere in a Babysitters Club book, but it pops up now and then in recipes from US bloggers that I follow. My local supermarket used to stock it in the international aisle (next to the Twizzlers and cans of Dr Pepper, lol), but they don’t any longer so it was time to make my own. It’s really just marshmallow with a longer shelf life, isn’t it? Anyway, this is simple to make and lasts quite a while.
4oz liquid glucose
2 egg whites
¼ teaspoon cream of tartar
splash of vanilla extract (optional)
*you will need a candy thermometer
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Set it to a low speed to keep the ingredients moving.
In a medium saucepan, add the water, sugar and glucose. Stir over a low heat until the sugar dissolves. Don’t let it simmer until the sugar has all dissolved.
Add the candy thermometer and increase the heat to medium. No more stirring otherwise sugar crystals will form.
When the temperature has nearly reached 240°F, increase the mixer speed to medium and whip the egg whites to soft peaks.
Simmer the mixture until the temperature reaches 240°F. Immediately remove it from the heat and very slowly drizzle the syrup into the egg whites. Try and aim it between the whisk and the side of the bowl.
Set the mixer to high until the mixture is thick, glossy and cool. If using, add the vanilla in the last minute.
- Recipe makes about 3 cups of fluff.
- Marshmallow fluff can be stored in an airtight container, at room temperature, for up to 6 weeks.
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[…] used to sell marshmallow fluff (for the nougat) but they don’t any longer so I made some . Feel free to use either store bought or […]