Sometimes it’s just better homemade.
For me, marshmallow fluff is one of those ingredients that I don’t readily have on hand. I don’t really use it in many recipes, and as much as I love a good fluffer nutter sandwich, it’s not something I think about when I think of sandwiches to make.
However, the other day, in the midst of being sucked into the world of YouTube for hours on end, I stumbled upon a video where Irish people tried Northeastern American Treats, and a fluffer nutter just happened to be one of them. However, it seemed the common response from the taste-testers was “I didn’t even know you could make liquid marshmallow”.
Why, yes. Yes, you can.
This got me to thinking that I could totally go for some marshmallow fluff. And perhaps a fluffer nutter sandwich, or two.
But more-so just the fluff.
Eaten straight from the jar with a spoon.
Heaven, I tell you. Pure heaven.
This craving couldn’t have come at a better time because I have an abundance of egg whites left over from all of those custard-based ice creams I’ve been whipping up. Especially when I scrambled said custard, and need to start all over, with 5 more egg yolks.
So many egg whites.
But now I know what to make with them all.
Homemade marshmallow fluff.
Homemade Marshmallow Fluff
for the simple syrup:
- 1 1/4 c. sugar
- 1/4 c. water
for the marshmallow fluff:
- 3/4 c. simple syrup
- 2/3 c. sugar
- 1/3 c. water
- 3 egg whites, room temperature
- 1/2 tsp. cream of tartar
- 3/4 tsp. vanilla extract
In a small saucepan over medium heat, combine the sugar and water for the simple syrup. Stir constantly, until all sugar has dissolved. Remove from heat and set aside.
Place the egg whites and cream of tartar in the bowl of a stand mixer set up with the whisk attachment. Turn the mixer speed to medium high and whip the egg whites until soft peaks form.
Take 3/4 cup of the simple syrup and add in the additional water and sugar, stirring until the sugar has dissolved.
With your mixer speed set to low, slowly pour the sugar water mixture in a steady stream into the egg white mixture. Once all of the sugar water is mixed with the egg whites, increase the speed to high and whip until the mixture is thick and glossy.
Add in the vanilla and continue whipping for an additional minute.
Store marshmallow fluff in the refrigerator for up to three weeks (…if it last that long).