marshmallow fluff

This recipe gives away all of the secrets to making the perfect Marshmallow Fluff recipe at home!

Homemade Marshmallow Fluff

(90 grams/3 ounces) water

((180 grams/6 ounces) granulated sugar)

corn

egg whites ((room temperature))

½ tsp cream of tartar*

tsp vanilla extract ((optional))

Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.

Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.

Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.

Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.

Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.

Remove your sugar mix from the heat once you reach your temperature.

Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.

Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).

Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.

Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.

Add in vanilla and whip until the fluff has cooled.

Pour into an airtight container and store for up to 6 weeks at room temperature.

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Hi Bold Bakers! Now you can make Homemade Marshmallow Fluff with my easy Bold Baking Basics recipe. Use this amazing confection for my S'more Desserts, Toasted Marshmallow Ice Cream or just eat it right off the spoon. So let's get baking!

Watch more Bold Baking Basics here: 
* How to Temper Chocolate in the Microwave: http://bit.ly/TemperChocolateVid
* Homemade Condensed Milk: http://bit.ly/CondensedMilkVid
* All-Natural Food Coloring: http://bit.ly/FoodColoringVid

WATCH more Bigger Bolder Baking episodes here:
* Gemma's Bold Baking Marshmallow Desserts: http://bit.ly/MarshmallowDesserts
* Homemade Ice Cream (No Machine): http://bit.ly/Top5IceCreamVid

PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: http://bit.ly/MarshFluffRecipe

How to Make Homemade Marshmallow Fluff - Gemma's Bold Baking Basics Ep. 4

Make your own Marshmallow Fluff at home with a few simple ingredients!

water

sugar

corn syrup (or honey)

tsp cream of tartar

tsp vanilla extract

Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.

Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.

Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.*

Place egg whites and cream of tartar in the bowl of a stand mixer.

When the sugar syrup reaches about 225&deg;F, start whipping the egg whites to soft peaks. Approx 3-4mins.

When the whites are ready, the sugar syrup should be at 240&deg;F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**

Continue to whip for 7-8 minutes, or until the mixture is thick and fluffy.

Add in vanilla and whip until the fluff has cooled completely.

Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***

Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top. But these are decidedly not the original. Whatever you do, make sure they’re stored in something airtight. They will dry out quickly.

Chocolate Cupcakes With Cream Filling

Nonstick vegetable oil spray

(1/2 cup plus 2 tablespoons) cake flour

(1/3 cup) Dutch process cocoa

baking powder

baking soda

salt

eggs,

canola oil

(1/2 cup) sugar

unsalted butter,

(1 1/2 cups) confectioners’ sugar

Marshmallow Fluff

heavy cream

bittersweet chocolate, chopped

For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.

In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.

In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.

For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.

For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.

With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.

This easy to make, sweet &amp; light fluff is 0 SmartPoints per serving on Weight Watchers Freestyle / Flex plan.&nbsp;

strawberries

Pour the jelly crystals/ powder into a jug and add the boiling water. Stir to dissolve then add the cold water. Set aside for 5 minutes.&nbsp;

Chop up the strawberries into small chunks and set aside.&nbsp;

Pour the Greek yogurt into the mixing bowl of a stand mixer or into a large mixing bowl if you are using a hand held mixer.&nbsp; Whisk the yogurt on a medium speed for 2 - 3 minutes then start to add the jelly mixture in a steady stream whilst continuing to whisk on a medium - high speed. Continue to whisk for a further 5 - 10 minutes until the mixture has increased in volume and is light and bubbly.

Very carefully fold most of the chopped strawberries and most of the marshmallows into the yogurt / jelly mixture. Gently spoon into 6 glasses and refrigerate for a couple of hours before serving.&nbsp;

Before serving decorate with a couple of the left over marshmallows and a few bits of strawberry.&nbsp;

Classic Marshmallow Fluff Fudge is one of those nostalgic recipes that so many people love. It&#039;s smooth, creamy, and a wonderfully decadent, indulgent dessert.

Classic Marshmallow Fluff Fudge

chocolate chips

Jet Puffed Marshmallow Creme

butter (3/4 cup)

half and half

vanilla extract

walnuts

Over medium low heat, melt butter. Add half and half. Mix well.

Pour in sugar and mix until melted. Turn up heat to just above medium, maybe medium high depending on how hot your stove gets. You don&#039;t want too much heat. Bring sugar mixture to a boil. Stir constantly. DO NOT STOP STIRRING.

When the mixture begins to boil, use a candy thermometer or a handheld instant read thermometer to monitor temperature. Stir constantly until the temperature reaches 234°F. Don&#039;t let it go over! This took me about 7-8 minutes of boiling and stirring to reach this point. Be patient!

Immediately remove from heat. Keep stirring. Pour in chocolate chips little by little. Completely melt each batch. When most of the chocolate is melted, stir in vanilla.

Pour in marshmallow cream and mix until fully incorporated. Add nuts. Mix in.

In a small cake pan (9x9, 8x8, 7x9) lined with parchment paper, pour in fudge mixture. Smooth top. Place in refrigerator and cool for about 3-4 hours.

Remove from pan. Cut and enjoy!

Step by step recipe tutorial for making the classic marshmallow fluff fudge recipe that appears on the back of the marshmallow fluff jars. 

The only difference is I used 6 ounces of half & half instead of 5 ounces evaporated milk. I find it to be super silky and creamy. I also added a touch more vanilla.

3/4 cup (1.5 sticks) butter
3 cups granulated sugar
6 ounces half and half
12 ounces semi sweet chocolate chips
1.5 teaspoon vanilla
7 ounce jar of marshmallow fluff.

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Check out this easy recipe for the absolute best s'mores poke brownies from Delish.com!

S'mores Poke Brownies

graham crackers (optional)

box brownie mix, plus ingredients called

c. marshmallow fluff

mini marshmallows

hot fudge sauce, warmed

graham crackers,

Super easy recipe . I made my own batch of brownies . And yes we need more than 30 mini mashmallow 😂 this turns out great ! My family loves it !

30 mini marshmallows aint enough More Marsh NEED MORE MARSH 420 MARSH

https://streaming.hearstdigitalstudios.com/6b2a2c8f-92a1-472c-8c67-144453ad627e/video_rover_16x9_1080p_hd_1556919689_76681.mp4

We Can't Get Enough Of These S'mores Poke Brownies

This 4 Ingredient Peanut Butter Marshmallow Fluff Dip is a delicious and easy dessert! Serve it with fresh fruit, cake and mini cookies!  This recipe makes about 3 cups of dip.

4 Ingredient Peanut Butter Marshmallow Fluff Dip

– 8 oz jar of marshmallow cream fluff

peanut butter

– 250 g package of spreadable plain cream cheese (at room temperature)

Whip your heavy cream until it is light and fluffy, then measure out 2 cups.

In a mixer combine all of the ingredients and beat until smooth.

Serve with fresh berries, slices of bananas, chunks of angel food or pound cake, or mini cookies.

This homemade marshmallow fluff recipe s easy and delicious!

Just Egg Whites powder

corn syrup

confectioner’s sugar

In a large bowl, gently stir the egg...

In a large bowl, gently stir the egg white powder into the warm water with a fork for a minute or two until smooth and fully combined.

Add corn syrup and salt to egg white...

Add corn syrup and salt to egg white mixture. Beat on high speed for 10 minutes. This is when it starts to get really fluffy and white!

Add the confectioner’s sugar and mix in on...

Add the confectioner’s sugar and mix in on low speed for two minutes or until blended.

Stir in the vanilla.

Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!

¼ teaspoon cream of tartar

Egg white

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.

Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate  any grease.

Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.

Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.

Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.

Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.

These marshmallow brownies are super fudgy chocolate brownie with chocolate chips. It has marshmallow fluff swirled on top.

Marshmallow Brownies

White granulated sugar

Large eggs

Egg yplk

Unsalted butter (melted)

tsp Pure vanilla extract

Oil (canola

All-purpose flour

Unsweetened cocoa powder (Use dutch process cocoa powder)

TBSP Cornstarch

Salt

Semi-sweet chocolate chips

Marshmallow creme

Preheat

Preheat the oven to 325°F. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.

In a medium bowl, sift the flour, cocoa powder, and cornstarch together. Add in the salt and set aside.

Beat

Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes. It will become pale in color. While that mixes, melt the butter in the microwave and let it cool.

Add the oil, melted butter, and vanilla and mix on low until combined. Add in the dry ingredients and mix on low until just combined. Pour in the chocolate chips and use a rubber spatula to fold it in.

Swirl

Pour the brownie batter into the pan. Melt the marshmallow fluff in the microwave for 20-30 seconds and mix. Use a 1 teaspoon to dollop the marshmallow fluff on top of the brownie batter. Use a butter knife to very light swirl the marshmallow fluff.

Bake

Bake for 45-55 minutes. It is done baking when you stick in a toothpick, and it is slightly wet. If a lot of batter comes out, then bake for another 5 minutes.

Cool

Cool on a cooling rack completely before cutting into them and serving.

Make your own marshmallow fluff without corn syrup or eggs.

Homemade Marshmallow Fluff without corn syrup:

T gelatin (to make this vegan you can sub agar agar

granulated organic cane sugar

maple syrup

Stir together the gelatin and the cool water in a large bowl.

Combine the sugar, water, honey, and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until mixture reaches soft ball stage.

Using a mixer with a whisk attachment (either hand or stand works fine), set the mixer on low and slowly pour the syrup mixture into the gelatin and water mixture.

When it's well combined, increase the speed to high.

Beat until the mix starts stretching and is luke warm in temperature, about 10 minutes depending on your mixer.

https://content.jwplatform.com/videos/1V4yxB0H.mp4

marshmallow-fluff-without-cornsyrup.mp4

Totally irresistible and addicting brownies!

Chocolate and Caramel Marshmallow Fluff Brownies

caramel sauce

butter

vanilla

Make brownies according to recipe. Remove from oven and let them completely cool.

Once cooled, spread marshmallow fluff evenly over the top of the brownies.

Prepare chocolate by melting all glaze ingredients until smooth.

Spoon caramel and chocolate glaze by spoonfuls on top of marshmallow fluff.

Swirl with knife to marble.

The perfect brownies swirled with marshmallow fluff and peanut butter! Easy to make and are a great brownie recipe to make for parties.

Peanut Butter Marshmallow Brownies

[107 g] creamy peanut butter

[30 g] confectioners’ sugar

unsalted butter (at room temperature)

recipe My Favorite Brownies

(70 g) store-bought marshmallow fluff

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan (do not use glass) and line with a parchment sling.

In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth.

Make the brownie batter as directed (but do not bake it!). Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.

Bake until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs, 26 to 32 minutes. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan.

Cut them into bars and serve. Store the brownies in an airtight container for up to 3 days.

I made these yesterday and they are so fudgy and delicious!!  Mine took significantly longer to bake (45 min!!), however, and were still wet in the center at 32 minutes.  This tasty treat was our 6am breakfast today.  :-)

Followed the instructions step by step and used the brownie recipe referenced.  Swirled everything but the top ended up burning and the batter did not bake through.   Did a taste test and it tasted better as a raw batter.  Not sure what happened.

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