Homemade Marshmallow Fluff with Egg Whites
A classic marshmallow fluff made by combining hot corn syrup and sugar with whipped egg whites and gelatin, creating an airy, glossy spread. The mixture is whipped to stiff peaks and holds its shape, perfect for topping desserts, spreading on crackers, or serving alongside fruit and pancakes.
Ingredients
- 1 cup light corn syrup
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 3 large egg whitesaquafaba (3 tablespoons per egg white)1:1veganFull guide →
- ¼ ounces unflavored gelatinagar powder0.5:1veganvegetarian
Instructions
- 1
Combine corn syrup, sugar, water, and vanilla in a medium saucepan over medium-high heat.
- 2
Stir occasionally and cook until the temperature reaches 240°F on a candy thermometer.
- 3
While the syrup cooks, attach the whisk to a stand mixer and whisk the egg whites and gelatin until frothy.
- 4
Remove the syrup from heat. Set the mixer to low speed and slowly drizzle the hot syrup into the egg white mixture.
- 5
Increase the speed to high and whisk until the mixture becomes thick, glossy, and holds its shape, about 8 to 10 minutes.
- 6
Use with crackers, fruit, desserts, or pancakes.
Tips
Use a candy thermometer to ensure the syrup reaches exactly 240°F for proper texture.
Add gelatin to the egg whites before whipping to stabilize the foam.
Drizzle the hot syrup slowly into the mixer to avoid scrambling the egg whites.
Good to Know
Transfer to an airtight container and refrigerate for up to 2 weeks.
Prepare up to 2 days in advance and store in an airtight container.
Serve at room temperature or chilled with crackers, fresh fruit, or as a topping for desserts and pancakes.
Common Mistakes
Do not skip the candy thermometer; under or over 240°F will result in incorrect texture.
Do not add syrup too quickly; slow drizzling prevents curdling of egg whites.
Do not whip without gelatin; it prevents proper stabilization and collapse.