DIY Recipe for Marshmallow Fluff from Emily of Indulge Eats
Find Emily's homemade marshmallows and other delicious goodies at our Spring Market May 1-5 & 7-12 or on Instagram @indulgeeats
Mom always said not to play with your food. I respectfully disagree. One of the best parts of being a chef is getting to experiment with recipes, trying new flavors, and making little bites of joy. I spend a lot of time creating new treats, and even when I think I perfect them, I still go back and try to make them that much better.
Lately, I’ve been revisiting our marshmallows. There’s nothing quite like a fresh, fluffy, made from scratch mallow. It is definitely not like what you can find at the store and makes everything from hot cocoa to s’mores that much better.
I love what we created, but at the end of the day we want you to love them, too. Feedback is very important and we kept hearing a couple of the same requests: we’d love a vanilla marshmallow and it would be great if they could be vegan. Both of these requests have been on our to-do list for a while (longer than I’d care to admit). So this year, we’re prioritizing them.
I also get a few requests for recipes that we don’t normally make. It’s another way for me to play, so I am up for the challenge. The most recent one was for a marshmallow, but not just any marshmallow. It was for the spreadable, tasty treat of childhood: Marshmallow Fluff.
So in honor of the mom who told you not to play with your food, here is the recipe I shared. There’s even way to make it vegan with aquafaba (chickpea water). And since Mother’s Day is right around the corner, maybe make it for or with your mom and show her how fun playing can be!
Marshmallow Fluff Recipe
2 egg whites, at room temperature (or 4 Tbsp. aquafaba*)
1 1/4 cups granulated sugar
1/2 cup water
1/8 teaspoon cream of tartar
1/8 teaspoon kosher salt
In a medium saucepan, whisk together the sugar, water, cream of tartar and salt. Cook the mixture over medium-high heat until it reaches Soft Ball (240°F). Your handy candy thermometer will help you out.
While this is cooking, in the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip the egg whites until they form soft peaks. If the whites deflate while waiting for the sugar mixture to cook and cool, you can rewhip (about 10-15 seconds on high).
Remove the cooked sugar from the heat and allow it cool for five minutes before pouring the cooked sugar mixture carefully down the side of the mixer bowl, with the mixer on the lowest speed (making sure the sugar mixture doesn’t hit the whisk otherwise the super hot sugar will go flying).
Increase the mixer to high speed and beat until the mixture thickens considerably, becomes glossy, and mostly stiff peaks begin to form (about 5 minutes).
Place the marshmallow creme in a sealed container and store in the refrigerator. Will keep for about 4 days, after which the sugar in the mixture will begin to crystallize.
*Side note: If you want the fluff to be fully vegan, you should be able to swap out the egg whites for aquafaba. Start with 2 Tbsp. per egg white (4 Tbsp. total for this recipe) and adjust from there. The aquafaba should have the same thickness as egg whites, so if it’s a little more watery just reduce it down until it has the right consistency.