Marshmallow Fluff

Ingredients:

• 3 large egg whites , at room temperature

• ½ teaspoon cream of tartar*

• ¾ cup (7½ oz/213 g) corn syrup*

• ¾ cup (6 oz/171 g) granulated sugar

• ⅓ cup (2½ fl oz/75 ml) water

• 1 teaspoon extract of choice

Basic Cost to make: Approx £TBC
Makes approx 6 Cups

Equipment:

• Stand mixer with whisk attachment

• Scales

• Saucepan

• Candy Thermometer

• Spatula

• Piping bag

• Jars or cups

Method:

• In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) add the egg whites and cream of tartar. Set aside.

• In a medium sized heavy bottom saucepan add the corn syrup, sugar and water. Heat the mixture over low heat stirring constantly until the sugar dissolves, about 2 minutes. Once the sugar has dissolved, bring to a simmer and insert a candy thermometer. (This tool is essential in this recipe).

• Allow the mixture to simmer until the thermometer reads 240℉ (120℃), about 7 minutes.

• Once your sugar mixture has reached the desired temperature, remove it from the heat and set aside.

• With the mixer on medium speed, whip the egg whites until you achieve soft peaks, around 3 minutes.

• Very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. (If your sugar mix has firmed up , put it back on the heat to liquify it).

• Once all of the syrup is in, increase the speed to medium-high and continue whipping for 6-8 minutes or until the mixture is thick and glossy. (The whites will deflate at first, but they will eventually thicken and fluff up).

• Add in the vanilla extract and continue whipping until the fluff has cooled completely.

Notes:

• Use your marshmallow fluff to decorate cakes or cupcakes. Store leftovers in an airtight container at room temperature for up to 6 weeks.

• The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.

• There are no substitutes for cream of tartar. It is an important ingredient in this recipe and cannot be left out

• Replacing Corn Syrup: Golden syrup would work but just know it will turn your fluff a darker color. It won't come out white. You can also use glucose syrup or other invert syrup.

• If the Fluff starts to separate the egg white it can be whisked to reincorporate. Ensuring enough whisking time should prevent this

• To make vegan - use Egg replacer or aquafaba

Bigger Bolder Baking recipe: https://www.biggerbolderbaking.com/homemade-marshmallow-fluff/