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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 518g Recipe makes 2 quarts) |
||
| Calories 1476 | ||
| Calories from Fat 8 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 876mg | 36% | |
| Potassium 96mg | 2% | |
| Total Carbohydrate 382.6g | 127% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 209.9g | ||
| Protein 5.4g | 10% | |
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Fantastic Marshmallow Fluff Clone
By: KITTENCAL
Nov 6, 2003
This is a fantastic clone for the store-bought marshmallow fluff and one I have used for years, it's easy to make and so much cheaper than the store-bought, I always use this instead of the real thing and it freezes well also, see note on bottom --- use this in any recipe calling for marshmallow fluff, I have also made this using dark corn syrup it is just a little darker in colour but it works just as well 
2 quarts
Ingredients
- 3 egg whites
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups icing sugar (confectioner's)
- 1 tablespoon vanilla extract
Directions
1
In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.2
Add in icing sugar; beat on low speed until blended.3
Beat in vanilla until blended.4
Use this in any recipe called for marshmallow creme.5
*NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.
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Featured Reviews for This Recipe
From: Chef #850228
On May 30, 2008
Excellent clone. I admit, I have creme of tartar and figured it would be a good time to use it. So I added a 1/4 tsp in for the first beating and it ended up thickening to a fluff consistancy without the confectioners sugar. I mixed in half of what was needed just so it wouldnt be too off and its fine. But if you're watching your sugar intake, you could probably just do this without the sugar entirely. And to the person who this wasnt working for: you need an electric mixer for this, otherwise it wont fluff up.
From: cowbells27
On Apr 19, 2008
This is great. It also makes a lot of fluff. So easy it should take care of Christmas fudge needs. I used pasterized egg whites for safety and it worked just fine. Thanks!
From: Saturn
On Oct 17, 2005
If this is what "Fluff" tastes like, than I have been missing out! I have never tried the jarred stuff but I know that this stuff worked out and tasted great. I used this to "fill" Jam Jams #138581 by MarieAlice. It worked out beautifully and I froze the remainder for use in the future. I froze mine in a freezer bag for ease of mixing when I defrost it. Then all I have to do is squish it to mix it.
From: zaar mate
On Oct 10, 2006
This is PERFECT! So easy, and so delicious...in fact, I think I prefer it to the store bought. I am nervous about using raw egg whites, so I used the powdered egg whites and it worked great (2 Tbsp powder to 6 Tbsp water = 3 egg whites). Thanks so much!
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