Marshmallow Fluff

Marshmallow Fluff

Photo by Roxie B.

  • Prep Time


  • Total Time


  • Servings



  • 3

    egg whites

  • 2

    cups light corn syrup

  • ½

    teaspoon salt

  • 2

    cups icing sugar (confectioner's)

  • 1

    tablespoon vanilla extract


1 In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick. 2 Add in icing sugar; beat on low speed until blended. 3 Beat in vanilla until blended. 4 Use this in any recipe called for marshmallow creme. *This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.


Facebook Conversations