📝 About This Recipe
Step away from the store-bought jar and experience the ethereal, velvety texture of true artisanal marshmallow fluff. This American classic is a nostalgic masterpiece of confectionery, offering a glossy, pillowy spread infused with real vanilla bean and a hint of sea salt. It’s the perfect balance of airy sweetness and sophisticated flavor, making it an indispensable addition to your dessert repertoire.
🥗 Ingredients
The Sugar Syrup
- 3/4 cup Granulated white sugar
- 1/2 cup Light corn syrup (Essential for preventing crystallization)
- 1/4 cup Water (Filtered water preferred)
- 1/4 teaspoon Fine sea salt (To balance the sweetness)
The Meringue Base
- 2 large Egg whites (Room temperature; ensure no yolk contamination)
- 1/4 teaspoon Cream of tartar (Acts as a stabilizer for the proteins)
Flavorings and Finishing
- 1 1/2 teaspoons Pure vanilla extract (High quality Madagascar Bourbon vanilla is best)
- 1/2 teaspoon Vanilla bean paste (Optional, for beautiful black specks)
- 1/2 cup Confectioners' sugar (Sifted; used to thicken for a spreadable consistency)
👨🍳 Instructions
-
1
Thoroughly clean the bowl of a stand mixer and the whisk attachment with lemon juice or vinegar to ensure they are completely grease-free, which is vital for egg white volume.
-
2
In a small, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and sea salt.
-
3
Place the saucepan over medium heat and stir gently until the sugar dissolves. Once it begins to bubble, stop stirring immediately.
-
4
Clip a candy thermometer to the side of the pan and continue cooking the syrup until it reaches 240°F (115°C), also known as the 'soft ball' stage.
-
5
While the syrup is heating (around the 225°F mark), place the egg whites and cream of tartar in the stand mixer bowl.
-
6
Whisk on medium speed until soft peaks form; the whites should look foamy and hold a gentle shape when the whisk is lifted.
-
7
Once the sugar syrup reaches exactly 240°F, remove it from the heat immediately. Turn the mixer to medium-low speed.
-
8
In a very slow, steady stream, pour the hot syrup down the side of the mixer bowl. Avoid hitting the whisk directly to prevent splattering and sugar threads.
-
9
Once all the syrup is added, increase the mixer speed to medium-high. Beat the mixture for 7-10 minutes.
-
10
Watch for the fluff to become thick, glossy, and triple in volume. The bowl should feel cool to the touch when it is ready.
-
11
Add the vanilla extract and vanilla bean paste during the final minute of whipping.
-
12
Reduce speed to low and gradually add the sifted confectioners' sugar. This helps stabilize the fluff and gives it that signature 'spreadable' body.
-
13
Give the mixture one final 30-second whip on high to ensure everything is perfectly homogenous and satiny.
💡 Chef's Tips
Always use room temperature egg whites as they whip to a much larger volume than cold ones. If your fluff is too runny, add an extra tablespoon of sifted confectioners' sugar at a time until desired thickness is reached. Avoid making this on a very humid day, as the sugar can absorb moisture from the air and become sticky. Store in an airtight glass jar at room temperature for up to two weeks; do not refrigerate as it will change the texture. If the syrup hardens on the side of the bowl, do not scrape it into the fluff or you will have crunchy bits in your spread.
🍽️ Serving Suggestions
The classic 'Fluffernutter' sandwich: Spread generously on white bread with creamy peanut butter. Serve as a dip for fresh strawberries, sliced Granny Smith apples, or graham crackers. Swirl into a steaming mug of dark hot chocolate for a gourmet topping that melts beautifully. Use as a filling for homemade whoopie pies or as a frosting for chocolate cupcakes. Layer into an ice cream sundae with warm hot fudge and crushed peanuts.