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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%
how is this calculated?

Fantastic Marshmallow Fluff Clone

Recipe #75813 | 10 min | 10 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Cilantro in Canada

On Jul 30, 2009

My 11 year old son needed on marshmallow creme for a recipe he was making. He found this and it worked beautifully. This makes a ton of fluff. Thanks for the recipe.

0 people found this review helpful

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From: Chef #409622

On Jul 9, 2009

I haven't had marshmallow fluff in so long that I was jazzed to try this. I immediately made a peanutbutter and fluff sandwich, YUM!! Then I used a toarch and toasted some and made a taosted marhmallow milkshake, again YUM!!!. Next I'm going to try graham cracker cupcakes with chocolate fundge centers and toasted marshmallow tops.

0 people found this review helpful

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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!

10 people found this review helpful

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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.

10 people found this review helpful

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