Homemade Marshmallow Fluff

Name: Homemade Marshmallow Fluff
Cuisine: American
Ingredients: 0.5 cup water; 1 cup cane sugar; 3 medium egg whites; 0.125 tsp cream of tartar; 0.125 tsp sea salt; 1 tsp extract of choice

Serves 1

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Homemade Marshmallow Fluff

facebook.com

Serves 1

Directions

1Add half a cup of water to a saucepan.
2Add one cup of cane sugar to the saucepan.
3Place the saucepan on a stovetop over medium heat until it reaches 240 degrees Fahrenheit.
4Separate the yolk from the egg white of three medium eggs.
5Add the three egg whites, an eighth of a teaspoon of cream of tartar, and an eighth of a teaspoon of sea salt to a mixer.
6Start beating the mixture on a lower setting to prevent splashing.
7Once foam bubbles start to appear, turn the mixer to a high setting.
8Slowly pour the sugar and water mixture into the egg white mixture while continuing to beat until fully incorporated and stiff peaks are formed.
9Store the marshmallow fluff in a container.

Ingredients

0.5 cup water
1 cup cane sugar
3 medium egg whites
0.125 tsp cream of tartar
0.125 tsp sea salt
1 tsp extract of choice

Equipment

saucepanhand mixerstand mixerwhisk

Tips

You can save the egg yolks for your morning coffee.
You can use the marshmallow fluff immediately, store it in your refrigerator for up to two weeks, or in your freezer for up to two months.
Pour the sugar syrup slowly into the egg white mixture to avoid splashing.
To check for stiff peaks, lift the whisk; the mixture should form a peak that holds its shape.
When making banana fluffernutter, if you ran out of bread you can always use a banana instead of bread

Homemade Marshmallow Fluff

Serves 1

facebook.com

Homemade Marshmallow Fluff

facebook.com

Serves 1

Directions

1Add half a cup of water to a saucepan.
2Add one cup of cane sugar to the saucepan.
3Place the saucepan on a stovetop over medium heat until it reaches 240 degrees Fahrenheit.
4Separate the yolk from the egg white of three medium eggs.
5Add the three egg whites, an eighth of a teaspoon of cream of tartar, and an eighth of a teaspoon of sea salt to a mixer.
6Start beating the mixture on a lower setting to prevent splashing.
7Once foam bubbles start to appear, turn the mixer to a high setting.
8Slowly pour the sugar and water mixture into the egg white mixture while continuing to beat until fully incorporated and stiff peaks are formed.
9Store the marshmallow fluff in a container.

Ingredients

0.5 cup water
1 cup cane sugar
3 medium egg whites
0.125 tsp cream of tartar
0.125 tsp sea salt
1 tsp extract of choice

Equipment

saucepanhand mixerstand mixerwhisk

Tips

You can save the egg yolks for your morning coffee.
You can use the marshmallow fluff immediately, store it in your refrigerator for up to two weeks, or in your freezer for up to two months.
Pour the sugar syrup slowly into the egg white mixture to avoid splashing.
To check for stiff peaks, lift the whisk; the mixture should form a peak that holds its shape.
When making banana fluffernutter, if you ran out of bread you can always use a banana instead of bread