Homemade Marshmallow Fluff Recipe
This is superior to all boughten fluffs we’ve tried — the fantastic and authentically old-timey Jigger Shop in Mount Gretna, PA makes very similar homemade fluff that I’ve always enjoyed. We first made this for swirling into Chocolate Marshmallow Ice Cream, but it also makes delicious topping. We found the recipe here on several different websites, but chose to make a simple but crucial alteration of increasing the vanilla extract. This recipe makes a lot of fluff (about 4 quarts) — we will be experimenting with making partial batches, but don’t see why there would be any trouble. The fluff can be frozen for up to a month, but if you like fluffernutters or hot chocolate, you shouldn’t have any trouble using it up.
3 large egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar
4 teaspoons vanilla extract
NOTE: We made this in a 4-quart KitchenAid mixer and it expanded enough to make us nervous…it fluffed up over the top of the whisk attachment. A 5-quart (or larger) bowl might be a good idea.
In large mixer bowl, use a whisk attachment to combine egg whites, corn syrup, and salt. Beat for 10 minutes until thick. (After only a minute or so, it turns into a beautiful and kind of freaky pure white goo.)
Add powdered sugar at a low speed to thoroughly incorporate. Add vanilla extract and beat until well blended.
Refrigerate for up to a week or freeze for up to a month. The fluff is very easy to use right out of the freezer, so we would recommend freezing.
As we said in the intro, this is better than store-bought fluff. If you like fluff, you definitely should make this.
Holly: YUM^5. I am not a natural fluff-person, but I’m quite taken with this.
Possible changes for next time:
-Try different extracts, lemon, teaberry, coffee, etc.
-Add 1/2 cup cocoa powder to make chocolate fluff (and then inverted chocolate marshmallow ice cream)
-Add instant coffee granules or espresso powder. Yum, coffee fluff. Reminds me of the espresso whipped cream at Gimme! Coffee in Ithaca, NY.