Eat – Marshmallow Fluff

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I have a confession to make. My kids are addicted to marshmallow fluff. Well, maybe not the fluff itself, but fluffer nutter sandwiches. Aidan packs one in his lunchbox almost every day. When I stumbled upon this recipe for homemade marshmallow fluff over at A Farmgirl’s Dabbles, I knew I had to give it a shot.

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Marshmallow Fluff

  • 1/3 c. water
  • 3/4 c. light corn syrup
  • 2/3 c. plus 2 T. sugar, divided
  • 3 large egg whites
  • 1/2 tsp. cream of tartar
  • 2 tsp. pure vanilla extract

In a small saucepan, combine water, corn syrup, and 2/3 cup sugar. Place over medium-high heat and cook until boiling. Cook, stirring, until mixture reaches 240° on a candy thermometer. Immediately remove from heat.

While the saucepan on the stove top is cooking, beat the egg whites. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in remaining 2 tablespoons sugar. Beat until soft peaks form. Let sit until saucepan ingredients are ready.

With the mixer on low speed, drizzle the hot syrup from the saucepan very slowly into the egg whites mixture. Increase mixer speed to high and continue beating for about 7 to 9 minutes, until mixture is stiff and glossy. Add vanilla and beat on high just a bit more to combine completely.

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This stuff is super yummy! I ended up with 3 pint-sized jars full. It should last us about three weeks, optimistically. It makes a great fluffer nutter. It also makes a great filling for a cookie sandwich, if you don’t have any marshmallow frosting on hand, that is. 😉

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Next time, I’m going to play with different flavors. I think it would be really fun to have strawberry fluff, of chocolate. Mmm…

I will leave you with this, which a friend shared with me last week. I hope you get it stuck in your head just like I did. Just kidding. But not really.

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