Homemade Marshmallow Fluff and a Gazillion Ways to Use It

From the kitchen of One Perfect Bite...Imagine my embarrassment when I learned that marshmallow fluff and all things titled fluffernutter had earned their own day in our National Food Calendar. Despite nearly 2,000 posts, my blog had never referenced either of them, so I was clearly was behind the times. I decided to remedy that and use one post to atone for 5 years of neglect. If you love marshmallow fluff, you are in for a treat. I'm featuring a recipe for homemade fluff, as well as links to other blogs that have recipes where it can be used. Marshmallow cream is not difficult to make and if you follow the instructions included in the recipe below, you won't have any trouble creating a batch of your own. The recipe was developed by Shauna Sever and it appears in her book Marshmallow Madness. Here is how "'fluff" is made.

Homemade Marshmallow Fluff...from the kitchen of One Perfect Bite courtesy of Shauna Sever

Ingredients:
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon fine salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1-1/2 teaspoons pure vanilla extract


Directions:
1) Stir sugar, corn syrup, water, and salt together in a small saucepan over high heat. Bring to a boil, stirring occasionally, until mixture reaches 240 degrees F on a candy/fat thermometer.
2) Place egg whites and cream of tartar in bowl of a stand mixer fitted with a whisk attachment. Start whipping egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
3) When syrup reaches 240 degrees F, reduce mixer speed to low and slowly drizzle about 2 tablespoons of syrup into egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in remainder of syrup. Increase speed to medium high and whip until marshmallow crème is stiff and glossy, about 7 minutes. Add in vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

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