easy diy marshmallow fluff

0 comments

I have many recipes that call for Marshmallow Creme. For years I’ve used the store bought stuff. But, several years ago, I discovered a homemade recipe for the fattening, gooey glop
of sticky puffalicious goodness, and well –

 I haven’t bought another tub since. 

I’ve sense then adapted the recipe to make it just a little healthier, and taste even better! With no corn syrup! We’re not a health eating fanatic family or always completely free of corn syrup but, we do try to find healthier alternatives if possible and substitute things when we’re able. Raw honey has been a wonderful substitute I use in many of my recipes!

 Marshmallow Fluff, can be used in many baking & special treat recipes. We enjoy using ours as a topping on a variety of things, I sometimes use it in our rice
krispy treats, in the winter months my Munchkins like to plop a gooey glob in their hot chocolate, or make smores with it. We’ve sandwiched a spoonful between cookies, and I enjoy piping it on top my cupcakes for a light and fluffy icing, but personally my favorite is to just lick it off a spoon! ::wink::

This recipe is easy, but does require a candy thermometer, and an electric mixer, unless you want to whisk until your arm falls off! ::wink::

Print Recipe

Serves: 1
Source: www.GracedSimplicity.com

Ingredients

  • 3 egg whites
  • 1/4 tsp cream of tarter
  • 2/3 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup raw honey
  • 1 tsp vanilla

Directions

  1. In large mixing bowl beat egg whites and cream tarter until soft peaks form.
  2. Put the sugar, water and raw honey in a saucepan and cook until the firm ball stage {246 degrees} {About 5 minutes or so} Remove from heat and turn the beaters on low and slowly drizzle in the sugar mixture on top of the soft peaks.
  3. Once the mixture is fully incorporated, turn on the mixer on high and beat until the mixture is light and fluffy – just like store bought marshmallow fluff! {About 8-10 minutes of mixing}
  4. Makes 3 – 7oz containers of fluff.
  5. Refrigerate up to a week or freeze up to month!

                                                                         Powered by

Plan To Eat

var plantoeatRef = ‘d3p8b67r0x’


photo EsthersSignature-GracedSimplicitycom_zps595c793b.png

Leave a Reply