---
comments: true
tags:
  - ingredient
  - king-arthur
---
# :dango: Marshmallow Fluff

![Marshmallow Fluff][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6.5 cups | 12 minutes |

## :salt: Ingredients

- :droplet: 76 water
- :candy: 149 g granulated sugar
- :corn: 234 g light or dark corn syrup or honey
- :egg: 3 large egg whites
- :rice: 0.5 tsp cream of tartar
- :icecream: 1 tsp vanilla

## :cooking: Cookware

- 1 medium-sized saucepan
- 1 candy thermometer

## :pencil: Instructions

### Step 1

In a medium-sized saucepan combine the water, granulated sugar and light or dark corn syrup or honey. Stir gently to
combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it
cooks or it will form crystals.

### Step 2

When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg
whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3
to 4 minutes.

### Step 3

By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer
running, carefully pour the syrup in a thin, steady stream into the whites.

### Step 4

The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white
and begin to fluff up.

### Step 5

Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add the vanilla and whip for
another minute.

### Step 6

Scoop the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be re-whipped
by hand if it becomes "flat."

!!! tip

    Want to try flavored marshmallow spread? Here's some suggestions: Chocolate: add 1/4 to 1/3 cup cocoa powder during
    the last minutes of mixing	Mint: substitute 1 teaspoon peppermint extract for the vanilla Lemon: add the zest of one
    large lemon to the finished spread.

!!! tip

    If you want to substitute meringue powder for the fresh egg whites, use 3 tablespoons meringue powder + 5
    tablespoons water.

!!! tip

    Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of
    chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg
    white; for specifics on the technique read our blog post, A guide to aquafaba.

## :link: Source

- <https://www.kingarthurbaking.com/recipes/homemade-marshmallow-spread-recipe>

[1]: <../assets/images/marshmallow-fluff.jpg>