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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 #616032
On Jan 21, 2009
To anyone who has made this recipe, was the marshmallow fluff thick enough to pipe through an icing bag? I'm making S'mores cupcakes and would like to do a marshmallow rosette on top, and would REALLY like it if the marshmallow held its shape instead of spreading out into a blob. Thanks!
From: shellbee
On Jan 20, 2009
This is another five star winner plus it is frugal and tasty, as your recipes always are. Thank you.
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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