For me, marshmallow fluff is one of those ingredients that I don’t readily have on hand. I make only a few recipes with it, and so when I do, I rarely have it in the pantry. Until now! Now I can make it at home at any time I need it. All I need in my pantry is egg whites, cream of tartar, white sugar, and corn syrup. And those are things I always have, how about you?
I began making this fluff when I started making homemade mayonnaise, to be perfectly honest. You may be wondering how in the world does making mayo lead this homesteader to make corn syrup marshmallow fluff. Well, it’s the eggs. When I make mayo, I need only the egg yolks, and I end up saving the egg whites. This recipe only needs egg whites, do you see my genius!! No waste. All I do is keep the egg whites in a large glass measuring cup in the fridge until I am ready to make this marshmallow fluff.
If you are like me and make a lot of mayo and then have a lot of egg whites leftover, here is a simple conversion. Three tablespoons of egg whites equal one white from one egg. So when this recipe calls for three egg whites then measure out 1/2 cup of saved egg whites. Makes sense?
This recipe is adapted from an unknown source. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Beat egg whites and cream of tartar on high until it starts to get foamy. Pour in 2 tablespoons white granulated sugar. It needs to form soft peaks. (Picture shown above)
In a saucepan heat water, corn syrup, and ⅔ cup granulated sugar and bring to a boil. The temperature needs to reach 250 °F (sea level) Then remove from heat and add vanilla extract.
With mixer on high, slowly add hot syrup into the egg white mixture. Beat until mixture forms stiff peaks and looks like marshmallow fluff. This may take about 5 minutes.
