Homemade Marshmallow Fluff

 I honestly don't think I've ever eaten marshmallow fluff, unless it's the stuff between layers of Swiss Cake Rolls, Whoopie Pies , or other "Little Debbie-esque" type snakes.  

(technically I've never had a whoopie pie either, I've made them a few times, but straight from the store? Nope) 

So although I gladly pass up the processed snack isle these days (usually),  the thought of making marshmallow fluff at home seemed 'healthier', tastier, and fun. Plus I'm always up for adding new recipes to my cake repertoire. Especially ones that don't require many ingredients or time!

Full Recipes follow this post!
Printer friendly recipe links right here:
Marshmallow Fluff
Marshmallow Fluff Filling
Sour Cream Chocolate Cupcakes

Start with a mixture of corn syrup, granulated sugar and water.

Place over medium heat and stir just until the granulated sugar melts.

Stick a candy thermometer in it.  

(A good candy thermometer will set you back about $20 but well worth it.  

Even for simple sugar recipes there really is no substitute for a candy thermometer.)

The sugar will be ready when it hits 240F exactly!

Don't worry on medium low heat sugar lingers at 

any temperature for at least half a minute or so

Keep an eye on the sugar, but go ahead and blink.

 Over medium low heat this  will take about 5 minutes.

While the sugar is cooking start whipping your egg whites in a stand mixer until frothy.

Add cream of tartar and continue whipping until soft peaks.

The egg whites need to be in soft peaks as 

soon as the sugar mixture hits 240F.  

If you get to soft peaks sooner, turn the mixer on low, 

or off until the sugar catches up.

240F and it's ready! Take off the heat.

Carefully pour into a 4 -cup measuring cup. 

Be careful the sugar is hot!

Carefully pour the hot sugar into the egg whites while mixing. 

 Add about 1/3 of the sugar with the mixer turned OFF.  

Immediately turn the mixer ON high 

and let the hot sugar mix with the room temperature egg whites.

Repeat this until all the sugar is incorporated. 

 You'll need to do this quickly before the sugar thickens.

Keep mixing for 3-5 minutes on high until the fluff is thick and well.. fluffy.

Add some vanilla or another flavoring you like.

And it's Fluff!

This recipe made about 3 cups.  The fluff will keep in the refrigerator for about 2 weeks.

I used it to fill my Chocolate and Lemon Cheesecakes Cupcakes.  I wasn't thrilled with the fluff all by itself, a little on the bland side (I thought so anyways.. but as I said before I have nothing to compare it to really, so that might just be how it tastes).  I mixed in about 6 oz of cream cheese into the whole batch and a little salt and it really made it better.  Try it out for yourself and see how you like it.  It's a wonderful spreadable consistency with or without the cream cheese to use in your fav PB sandwich or for 

No cooking required  s'mores!

Enjoy! :)

Homemade Marshmallow Fluff

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Makes about 3 cups
Total Time: 30 minutes

Ingredients:

2   Egg Whites, room temperature
1/4 tsp  Cream of Tartar
1/2 cup + 2tbl Corn Syrup
1/2 cup + 2 tbl  Granulated Sugar
1/4 cup  Water
1 1/2 tsp  Vanilla Extract (or other flavoring)

Preparation:

1.  Mix the corn syrup, granulated sugar and water in a small saucepan.  
Place over medium low flame and stir until the granulated sugar is melted.
2.  Attach a candy thermometer to the side of the pan and 
without stirring heat sugar until it reaches 240F. 
This should take about 5 minutes over medium heat.
3.  While your sugar is heating place the egg whites in the 
bowl of a stand mixer and using the wire whip attachment whisk until frothy, 
about 30 seconds on medium speed. Add cream of tartar 
and whisk until soft peaks form.  The egg whites need to be in soft peak 
stage before adding the hot sugar. Try to time soft peaks with the 
sugar reaching 240F, if the eggs get to soft peaks first, 
turn mixer off and wait for the sugar.
4.  Once the sugar is 240F carefully pour into a 4 cup glass measuring cup.  
Immediately pour 1/3 of the sugar into the egg whites.
Do this while the mixer is OFF.  Turn the mixer ON to medium high 
and whisk for about 20 seconds to temper the egg whites.  
Turn the mixer OFF and add another 1/3 of the sugar, 
followed by 20 seconds on medium high speed.  Do this one more time with 
the remaining 1/3 of sugar.
5.  Once all the sugar is added turn mixer to high and 
whisk for 3-5 minutes until the fluff is shiny and doubles in volume.
6.  Add vanilla and 1 tsp salt.  Use immediately or store in 
airtight bowl in the refrigerator for up to 2 weeks.

Marshmallow Fluff Filling

Printer Friendly Recipe Here!
Makes about 3 cups
Total Time 5 minutes

Ingredients:

3 cups  Marshmallow Fluff (recipe above, or store bought)
6 oz  Cream Cheese, softened to room temperature

Preparation:

1.  Place cream cheese in bowl of stand mixer and mix until creamy.  

Add marshmallow fluff mix until well blended, 

scraping the sides of the bowl to incorporate all of the cream cheese.
2.  Use immediately as a cake or cupcake filling, 

or store in an airtight container in the refrigerator for up to 2 weeks.

Sour Cream Chocolate Cupcakes

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Adapted From "Baking Illustrated" pg 362

Makes about 2 dozen cupcakes
Prep Time: 30 minutes  Total Time: 1 hour

Ingredients:
1 1/4 cup All-purpose Flour
1 cup Cocoa Powder
1 cup Boiling Water
1/2 cup Sour Cream
2 tsp Vanilla Extract
16 tablespoons (2 sticks) unsalted butter, softened
1 3/4 cup Sugar
2 Eggs, room temperature
3/4 tsp Baking Soda
1/2 tsp Salt

Preparation:
1.  Preheat an oven to 350F. 
2.  Mix cocoa powder and boiling water until smooth. 
Cool to room temperature, then stir in the sour cream and vanilla.
3.   Beat the butter in the bowl of a standing mixer at medium-high 
speed until smooth and shiny, about 30 seconds. 
Gradually sprinkle in the sugar; beat until the mixture is fluffy 
and almost white, 3 to 5 minutes.  Add the eggs 1 at a time, 
beating 1 full minute after each addition.
4.  Whisk the flour, baking soda, and salt in a medium bowl.  
With the mixer at the lowest speed add about a third of the dry
 ingredients to the batter followed immediately by about a
 third of the cocoa mixture; mix until the ingredients are 
almost incorporated into the batter. Repeat until all the ingredients are used. 
 Scrape the sides of the bowl and mix for 30 seconds more.
5.  Portion out into cupcake tins that are lined with wrappers. 
 Bake for 15-20 minutes rotating the pan halfway through the cooking time. 
Cake is done when a toothpick inserted into the middle comes out clean. 
 Remove from oven and cool at room temperature for 30 minutes.  Frost with your favorite white frosting! Enjoy!