Strawberry Marshmallow Fluff Recipe
Making your own marshmallow fluff at home helps elevate any layer cake, brownie or whoopie pie recipe. In this recipe, we add strawberries for a delightfully easy recipe that doubles as a filling and frosting.
Servings: 18
Calories: 73kcal
Ingredients
- 34 grams freeze dried strawberries 1.2 ounces
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- 4 ounces liquid egg whites from about 3-4 large eggs, not from carton egg whites
- ½ teaspoon cream of tartar
- Pinch salt
Instructions
- To the bowl of a food processor, add the freeze-dried strawberries and grind to a fine powder. You should have about ½ cup. Set aside
- Place the water, sugar, and corn syrup in a small saucepan, stirring to combine. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes. Do not allow it to pass 240ºF
- While the sugar is heating, place the egg whites in the bowl of a stand mixer fitted with th whisk attachment. Complete this step as the sugar/corn syrup mixture is coming to temperature so the whipped egg whites are ready once the mixture reaches 240ºF. Whisk on medium speed until the egg whites are foamy. Increase the speed to high and add in the cream of tartar and salt. Continue to mix until soft peaks form. Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted. Add in finely ground strawberries and whisk on high until well combined, stopping to scrape the whisk and sides of the bowl as needed
- Once the sugar mixture reaches 240°F, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on medium speed, very carefully and slowly stream the sugar mixture into the egg whites. Turn the mixer speed to high and continue to mix for 7 - 8 minutes, or until the outside of the mixing bowl returns to room temperature
- Add to your favorite recipe that calls for marshmallow fluff or eat out of the jar with a spoon!
Notes
- Marshmallow fluff can be made up to 2 weeks in advance. Store in an airtight container in the refrigerator. Allow to come to room temperature before using as a frosting or filling
- Serving size = 2 tablespoons
- To make plain marshmallow fluff, simply omit the freeze-dried strawberries
- To make vanilla marshmallow fluff, add 1-2 teaspoons vanilla extract during the step where the freeze-dried strawberries are added
Nutrition
Serving: 1serving | Calories: 73kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 10mg | Potassium: 14mg | Sugar: 19g | Vitamin A: 2IU | Calcium: 2mg | Iron: 1mg
