Now you might be wondering: what exactly is marshmallow fluff, and why not just use regular marshmallows? While they taste very similar, fluff has a spreadable, smooth texture that’s quite different from its solid cousin. That’s because fluff is made with egg whites rather than gelatin, giving it a light, creamy consistency instead of a chewy, springy bite.
You can put it to use in a bunch of recipes, but I suppose one could just as easily eat it straight off the spoon.
(Experiment 229)Marshmallow fluff
Ingredients
- 28 g water
- 50 g sugar
- 1 egg white
- 85 g corn syrup
- dash vanilla extract
- pinch cream of tartar
Instructions
- Put the egg whites and cream of tarter in the stand mixer bowl and reserve.
- In a pot stir the water, corn syrup and sugar. After this point do not stir anymore or you will crystalize the sugar. Heat it up on medium-high until it reaches 220F, at this point start the stand mixer and beat the egg whites until you get soft peaks ( this should only take a few minutes). Keep an eye on the sugar mixture and stop heating when it reaches 240F.
- Reduce the stand mixer speed ( unless you want hot sugar splatter everywhere) and slowly pour the mixture in, to avoid splatters, pour it on the side of the bowl it will drip down and combine with the eggs. Once it’s all poured in add the vanilla extract, increase speed to medium and whisk for 6-8 min (?). At this point, you should have a nice texture.
Notes
If you don’t use it right away, put it in a sealed container in the fridge and use it within 10 days. Note that it may flatten after a few days, just whisk it again and it will be good to go