I cut this recipe down to use 1 egg white, 1/2 c. corn syrup, 1/8 t. salt and 1/2 c. powdered sugar. Perfect for use in Fantasy Fudge.
I haven't had marshmallow fluff in so long that I was jazzed to try this. I immediately made a peanutbutter and fluff sandwich, YUM!! Then I used a toarch and toasted some and made a taosted marhmallow milkshake, again YUM!!!. Next I'm going to try graham cracker cupcakes with chocolate fundge centers and toasted marshmallow tops.
I have been using this receipe for some time and it is so much better then the store bought stuff. It is excellent and I encourage anyone looking for fluff to try it. bajajoan
Excellent clone. I admit, I have creme of tartar and figured it would be a good time to use it. So I added a 1/4 tsp in for the first beating and it ended up thickening to a fluff consistancy without the confectioners sugar. I mixed in half of what was needed just so it wouldnt be too off and its fine. But if you're watching your sugar intake, you could probably just do this without the sugar entirely. And to the person who this wasnt working for: you need an electric mixer for this, otherwise it wont fluff up.
Fantastic recipe! I'm glad that I don't have to buy the expensive imported jars here in the UK anymore!
This is wonderful!!! I cut the recipe in half to use for my Whoopie pie filling. I did use "Just Whites"...pasteurized dried egg whites...to make it more pantry friendly! Thanks for sharing and I am so glad I tried this!
I made this to go in a recipe for Brown Sugar Candy, everything turned out great. I had to use Golden Syrup as that was what I had on hand, the flavour is exceptional. I forgot the salt, no problem with the results. I froze the remainder into small flat containers, and even when frozen put a scoop onto our cocoa, and was great.
this is not marshmallow fluff this is marshmallow cream marshmallow fluff doesn't have egg whites and it doesn't need to be refrigerated
I just made this with meringue powder in place of the egg whites. It turned out pretty good, I am sure it would taste more like fluff with real egg whites. I am using this in a recipe with oreos and some other ing. so I think it's close enough. Thanks!