Homemade Marshmallow Fluff
This homemade marshmallow fluff/creme is made without the use of a candy thermometer or stove. It's super easy and cheaper than buying it at the store.
Ingredients
- 1 large pasteurized egg white , at room temperature (see note)
- 3/4 cup light corn syrup
- 3/4 cup powdered sugar
- 1 tsp vanilla
Instructions
- Add egg white, corn syrup to stand mixer and beat on high speed until double in volume (about 5-7 minutes).
- Add in sugar and vanilla and beat on low until all sugar is incorporated. Place any unused marshmallow fluff into jars and keep refrigerated. Consume within a few weeks.
Notes
- I like to use pasteurized eggs whenever a recipe will leave the egg uncooked but if you are okay with consuming raw eggs you can use the egg white of a regular, fresh egg.
- Recipe slightly adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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