Marshmallow Fluff

Making this ooey-gooey confection at home is just plain fun. It’s heavenly atop caramel cheesecake, but also perfectly yummy spread on graham crackers with peanut butter.


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2 egg whites
1 cup light corn syrup
     1/2 teaspoon salt
1 cup confectioner’s sugar
1 teaspoon vanilla extract
  1. In the bowl of a stand mixer whip the egg whites, corn syrup and salt on high speed until light, fluffy and tripled in size, about 5 minutes.
  2. Slowly mix in the sugar and vanilla.
  3. Cover and refrigerate.

Note: Marshmallow can be stored in the refrigerator for up to 4 days.

  1. Stir well before serving.

NOTE: Uncooked egg whites may carry the risk of salmonella.  If salmonella is a concern in your area, pasteurized egg whites (available in many supermarkets) may be substituted without affecting the recipe’s outcome.



Preparation Time: 
under 10 minutes plus chilling time.
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