Bonfires, graham crackers, chocolate, and marshmallows make the perfect summer night. But sometimes it's raining and you can't start a fire, or you're making a favorite recipe that uses Marshmallow Fluff . The secret for these problems? A homemade marshmallow fluff recipe.
We have 2 recipes for you. One WITH corn syrup and one WITHOUT.
But, how do you make marshmallow cream?
It sounds hard and complicated, doesn't it?
It's totally not!
Not only is marshmallow fluff delicious and sweet, it's great for things like fluffernutter sandwiches or a quick way to make rice krispies bars or fudge. And when you need it ASAP, but the stores are closed or you just don't feel like making the run, there's a quick and easy way to make it yourself.
Ingredients for the easiest homemade marshmallow fluff recipe?
Marshmallows and corn syrup.
NOTE: If you are looking for a homemade marshmallow fluff recipe without corn syrup keep scrolling.
Mini marshmallows will be the easiest for you to use because you are going to be melting them in a double broiler and they'll melt the fastest.
Don't have a double boiler, you say? Do not fear, you don't need one! --> To make your own double boiler, simply grab a pot and fill it with a couple inches of water. Now, find a bowl that will fit on top of your pot without falling inside. Place the bowl on top, and if the water spills out or seems too high then pour some out. Simmer your water. Now, you have a double boiler!
For this homemade marshmallow fluff recipe, you'll need about two cups of mini marshmallows or 15-20 normal sized marshmallows.
You'll also need some corn syrup. You're only going to be needing a few teaspoons, not more. The corn syrup is what's going to keep your marshmallows from re-hardening after they cool. It sounds like a trick, because how could such little corn syrup keep it soft? Don't worry, it's for real!
homemade marshmallow fluff
- 2 cups mini marshmallows or 15-20 normal sized
- 2-3 tsp corn syrup
- Warm marshmallows in double broiler, stirring constantly to prevent burn.
- When marshmallows are a little melted, add corn syrup. Continue stirring.
- Once marshmallows are melted completely, remove from heat.
- Use immediately, or within a few days.
Homemade Marshmallow Fluff without corn syrup:
- 1 T gelatin (to make this vegan you can sub agar agar for the gelatin)
- 1/4 cup cool water
- 1 cup granulated organic cane sugar
- 3/8 cup water
- 1 T maple syrup or honey
- 1/4 tsp. vanilla extract
- Stir together the gelatin and the cool water in a large bowl.
- Combine the sugar, water, honey, and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until mixture reaches soft ball stage.
- Using a mixer with a whisk attachment (either hand or stand works fine), set the mixer on low and slowly pour the syrup mixture into the gelatin and water mixture.
- When it's well combined, increase the speed to high.
- Beat until the mix starts stretching and is luke warm in temperature, about 10 minutes depending on your mixer.
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Tips for homemade marshmallow fluff:
You will need to constantly stir the marshmallows to keep them from burning, which sounds tiring and like a lot of work. The marshmallows will melt quickly though, especially if you use mini marshmallows, so do not worry about your arm getting tired.
When you handle the marshmallows, be sure to put water on whatever you are using to scoop the marshmallows. Since they are very sticky, expect them to stick to your hands and baking tools. No need to be concerned about the water mixing into the marshmallows. Unless you try really hard, the water won't mix into the marshmallows and won't affect it in a negative way other than not allowing it to stick. Another option is to use oil or baking spray on your utensils or hands.
Using your hands is the best way to handle the marshmallow fluff.Though it's the messiest and often the most annoying, using spatulas or spoons can be hard to work with.
Make homemade marshmallow fluff right before you need it. Though it will stay delicious for a long time, it starts losing its fluffiness after a couple of days. It's not because it's bad (because the sugar content is so high), just because it loses some air.