If you have even a passing fond memory of opening your lunchbox and finding a Fluffernutter inside, that classic sandwich made with peanut butter and smooth, spreadable marshmallow creme, you owe it to yourself to try making Fluff at home at least once. And if, by some chance, you were that spastic kid with the permanent ring of red Kool-Aid stain around your mouth, and that dried bit of Fluff stuck in the corner of your mouth, you should be bringing your computer into the kitchen right now to try this homemade version.
Homemade marshmallow Fluff lives up to your best expectations and memories of this sandwich, and delivers on a level that the commercial counterpart can’t hope to meet. The homemade version is smooth, creamy, and flows and spreads easily. It can be used in any recipe that calls for store-bought marshmallow Fluff (the best recipes always do), and pleasantly coats the inside of your mouth, not to mention every single surface in your kitchen. It keeps in the fridge for about two weeks.
Homemade Marshmallow Fluff
(Adapted from a recipe found on WhatsCookingAmerica.net)
- 3 egg whites, at room temperature
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups sifted powdered sugar
- 1 tablespoon vanilla extract
In the bowl of a standing mixer, combine egg whites, corn syrup, and salt. Beat with wire beater on high speed for five minutes, or until the mixture has thickened and doubled. Reduce speed to low, and add vanilla and powdered sugar. Stir until well blended.