Homemade Marshmallow Fluff
Serves 1
Directions
- 1Add half a cup of water to a saucepan.
- 2Add half a cup of water to a saucepan.
- 3Add half a cup of water to a saucepan.
- 4Add one cup of cane sugar to the saucepan.
- 5Add one cup of cane sugar to the saucepan.
- 6Add one cup of cane sugar to the saucepan.
- 7Place the saucepan on a stovetop over medium heat until it reaches 240 degrees Fahrenheit.
- 8Place the saucepan on a stovetop over medium heat until it reaches 240 degrees Fahrenheit.
- 9Place the saucepan on a stovetop over medium heat until it reaches 240 degrees Fahrenheit.
- 10Separate the yolk from the egg white of three medium eggs.
- 11Separate the yolk from the egg white of three medium eggs.
- 12Separate the yolk from the egg white of three medium eggs.
- 13Add 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.
- 14Add 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.
- 15Add 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.
- 16Start beating the mixture on a lower setting to prevent splashing.
- 17Start beating the mixture on a lower setting to prevent splashing.
- 18Start beating the mixture on a lower setting to prevent splashing.
- 19Once foam bubbles start to appear, turn the mixer to a high setting.
- 20Once foam bubbles start to appear, turn the mixer to a high setting.
- 21Once foam bubbles start to appear, turn the mixer to a high setting.
- 22Slowly pour the sugar and water mixture into the egg white mixture while continuing to beat until fully incorporated and stiff peaks are formed.
- 23Slowly pour the sugar and water mixture into the egg white mixture while continuing to beat until fully incorporated and stiff peaks are formed.
- 24Slowly pour the sugar and water mixture into the egg white mixture while continuing to beat until fully incorporated and stiff peaks are formed.
- 25Store the marshmallow fluff in a container.
- 26Store the marshmallow fluff in a container.
- 27Store the marshmallow fluff in a container.
Ingredients
- 0.5 cup water
- 0.5 cup water
- 0.5 cup water
- 1 cup cane sugar
- 1 cup cane sugar
- 1 cup cane sugar
- 3 medium egg whites
- 3 medium egg whites
- 3 medium egg whites
- 0.125 tsp cream of tartar
- 0.125 tsp cream of tartar
- 0.125 tsp cream of tartar
- 0.125 tsp sea salt
- 0.125 tsp sea salt
- 0.125 tsp sea salt
- 1 tsp extract of choice
- 1 tsp extract of choice
- 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