Marshmallow Fluff
Serves | 6–8 cups total fluff
Ingredients:
2 c maple syrup
½ c honey
⅔ c water
⅔ c egg whites (180 g, room temp, fresh eggs are best, don’t use carton)
2 tsp vanilla
½ tsp cream of tartar
¼ tsp salt
Directions:
Measure all ingredients. Set egg whites out 15–30 minutes to reach room temperature. Ensure bowl + beaters are completely clean (no oil residue).
Add maple syrup, honey, and water to a medium/large pot. Bring to a boil over medium heat. Do not stir. Let boil until it reaches 240°F (about 15 minutes). If it rises too high, slightly reduce heat. Use a candy thermometer, making sure it does not touch the bottom of the pot for an accurate reading.
While syrup heats, beat egg whites on medium-low until foamy, then increase to high until soft peaks form (2–5 minutes). Add cream of tartar, salt, and vanilla. Mix to combine. (Hand mixer works great—stand mixer is easier.)
Once syrup reaches 240°F, very slowly pour into egg whites in a thin stream (about 1 Tbsp at a time), while mixer runs continuously on high. Continue until all syrup is incorporated (5–10 minutes). Beat until thick, glossy, and fluffy.
Notes: Store in an airtight container at room temperature up to 1 week. You can use all maple syrup or honey if preferred—the combination is just my favorite flavor. Be patient while the honey/syrup reaches 240°F and do not rush pouring into egg whites; these steps are essential for texture.
Ways to enjoy this marshmallow fluff:
Frost cupcakes or Banana Bread
Marshmallow Fruit Salad / fruit dip
Banana splits
Swirl into yogurt bowls
Spread on toast with fruit
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
