Marshmallow Fluff (No Corn Syrup, Stand Mixer Method)
The real deal, made without corn syrup or eggs, using just a stand mixer and a candy thermometer. It takes a bit more time than the shortcut version, but the texture is unbeatable.
Servings 1 cup
Equipment
- Stand mixer (or hand mixer)
- Candy thermometer
- Saucepan
Ingredients
- 1 tablespoon gelatin sub agar agar to make this vegan
- 1/4 cup cool water
- 1 cup granulated organic cane sugar
- 3/8 cup water
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon vanilla extract
Instructions
- Stir together the gelatin and the cool water in a large bowl. Set aside.
- Combine the sugar, water, maple syrup (or honey), and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until the mixture reaches soft ball stage (235-240°F).
- With the mixer on low, slowly pour the hot syrup into the gelatin and water mixture.
- Once combined, increase the mixer speed to high.
- Beat until the mixture is thick, glossy, and lukewarm to the touch, about 10 minutes depending on your mixer.
Video
Notes
Notes:
No candy thermometer? Drop a bit of the hot syrup into a glass of cold water. If it forms a soft, squishable ball, you've hit soft ball stage. Store finished fluff in an airtight container in the fridge for up to a week; a few seconds in the microwave loosens it back up if it firms up.
No candy thermometer? Drop a bit of the hot syrup into a glass of cold water. If it forms a soft, squishable ball, you've hit soft ball stage. Store finished fluff in an airtight container in the fridge for up to a week; a few seconds in the microwave loosens it back up if it firms up.
Nutrition
Serving: 1cup