How to Make Marshmallow Fluff
Pour the water, corn syrup, and sugar in a large, heave-bottomed saucepan., Over low heat, stir the ingredients together until the sugar dissolves., Bring the heat up to a medium temperature., Allow the mixture to simmer until it reaches 240°...
Step-by-Step Guide
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Step 1: Pour the water
Mix well with a whisk.
It will usually take about 6-7 minutes for the sugar to completely dissolve.
Make the sure the heat is at low temperature.
The mixture should not be simmering as this could effect the texture of the marshmallow fluff. , Place a candy thermometer in the mixture while it begins to simmer and cook.
The mixture should no longer be stirred or mixed.
Small crystals will begin to form and should not be touched while being heated., Using the candy thermometer, check the temperature of the mixture.
Once it reaches the exact temperature, shut off the stove and remove it from the heat. , In a separate medium-sized bowl, whip the two ingredients together with an electric mixer.
Blend on medium speed for about 3-4 minutes. , Bring down the speed of the electric mixer to low.
Carefully pour in the sugar mixture made before, pouring it in as a thin, steady stream. , Keep whipping until the mixture begins to fluff up and look glossy, taking about 6-8 minutes.
The egg whites at first might deflate when being beaten, but they'll begin to thicken after continually being mixed. ,, Transfer the fluff in an airtight container, scraping all of it out from the double boiler.
Close the container with a tight lid.
The marshmallow fluff can be stored either in the refrigerator or at room temperature, lasting up to 6 weeks or longer. -
Step 2: corn syrup
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Step 3: and sugar in a large
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Step 4: heave-bottomed saucepan.
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Step 5: Over low heat
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Step 6: stir the ingredients together until the sugar dissolves.
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Step 7: Bring the heat up to a medium temperature.
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Step 8: Allow the mixture to simmer until it reaches 240° Fahrenheit (120° Celsius).
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Step 9: Beat the cream of tartar and egg whites together.
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Step 10: Slowly fold in the dissolved sugar mixture.
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Step 11: Blend the mixture together on high speed.
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Step 12: Stir in the vanilla extract
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Step 13: if desired
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Step 14: and mix once more until well-combined.
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Step 15: Store the marshmallow fluff.
Detailed Guide
Mix well with a whisk.
It will usually take about 6-7 minutes for the sugar to completely dissolve.
Make the sure the heat is at low temperature.
The mixture should not be simmering as this could effect the texture of the marshmallow fluff. , Place a candy thermometer in the mixture while it begins to simmer and cook.
The mixture should no longer be stirred or mixed.
Small crystals will begin to form and should not be touched while being heated., Using the candy thermometer, check the temperature of the mixture.
Once it reaches the exact temperature, shut off the stove and remove it from the heat. , In a separate medium-sized bowl, whip the two ingredients together with an electric mixer.
Blend on medium speed for about 3-4 minutes. , Bring down the speed of the electric mixer to low.
Carefully pour in the sugar mixture made before, pouring it in as a thin, steady stream. , Keep whipping until the mixture begins to fluff up and look glossy, taking about 6-8 minutes.
The egg whites at first might deflate when being beaten, but they'll begin to thicken after continually being mixed. ,, Transfer the fluff in an airtight container, scraping all of it out from the double boiler.
Close the container with a tight lid.
The marshmallow fluff can be stored either in the refrigerator or at room temperature, lasting up to 6 weeks or longer.
About the Author
Diana Wright
Dedicated to helping readers learn new skills in creative arts and beyond.
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