August 1, 2012 | 9 Comments

My family loves marshmallow fluff.  We make Nutter Fluffer Sandwiches.  Think PBJ with marshmallow fluff instead of jelly.  Sweet, gooey, wonderful stuff!  (My family was also known to mix peanut butter with syrup for sandwiches.  Let’s just say we aren’t the most health conscious bunch you ever met!)  We are also fans of all the sweet goodies that Marshmallow Fluff goes into.

Imagine my surprise when I learned you can make Marshmallow Fluff at home. It is AMAZING!  And for about a quarter of the cost of buying it at the store.  I am told that this Marshmallow Fluff can be used in recipes – though I haven’t made it that far myself.  I have used it for my Nutter Fluffers, and as a filling for Whoopie Pies (and I will be sharing that recipe with you next week!).

Here is all you need:

  • 3 egg whites at room temperature
  • 2 cups light corn syrup
  • 1/2 teaspoon salt
  • 2 cups sifted powdered sugar
  • 1 tablespoon vanilla extract

Put the first three ingredients in a large bowl and mix on high for 5 minutes.  My KitchenAid stand mixer with the whisk attachment did a great job with this.  The eggs will emulsify and the mixture will turn white and double in volume.  Add the powdered sugar and mix in well on low.  Add the vanilla and mix on low again, just until combined.

This made a large batch.  I used some to fill 10 large Whoopie Pies, and still had 2 1/2 pints left over.  It will keep in your fridge for up to two weeks. If you don’t want such a big batch, you can try dividing the recipe – but I’d suggest you share a jar or two with friends.  Friends don’t let friends miss out on Nutter Fluffer Sandwiches!

Here is a printable recipe card:
(please note: If “fit to page” is checked – recipe will print out on a full sheet of paper.  To print a 4×6 card, be sure to uncheck that box.)
 

 Homemade-Marshmallow-Fluff-Card

9 Responses to “Homemade Marshmallow Fluff”

  1. Anna Marie Penix

    My hubby used to eat the peanut butter/syrup concoction on white bread for an evening snack…..before he discovered he was diabetic. I think it all sounds too sweet for me! I do like PB & honey, tho.

    Reply
    • Anna Marie Penix

      Oh, yes….I DO love using the fluff with cream cheese to make a fruit dip…..so thanks for the recipe!

      Reply
  2. juliemurkerson

    This is such an awesome recipe! Now since there are eggs in it, does the mixture need to be heated at all? I’m guessing in your case, since you are probably using fresh eggs that haven’t been refrigerated yet, you don’t have to heat the mixture but with store bought, already chilled eggs, how would I go about making this safe to eat?

    Thanks so much! :)

    Reply
    • Becky

      Hmm – good question. I’ve never worried about using raw egg whites in recipes (and I make several things that call for raw egg white). My family has never gotten ill. I’d actually think that eggs from the store would be slightly safer since they’ve been pasteurized. This article talks about the low risk of using raw eggs, and the fact that the egg white is safer than the yolk.

      Reply
  3. andrea

    The correct name for PB and syrup mixture is “Opossum Grease”. My grandpa taught us that. Needless to say he was from Arkansas.

    Reply

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  1.  Easy Whoopie Pie Recipe - Read My Chicken Scratch

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