Homemade Maple Marshmallow Fluff (Gelatin-Free)
Homemade Maple Marshmallow Fluff (Gelatin-Free)
Ingredients
- 1/2 cup maple syrup
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
Instructions
- 1
In a small saucepan, combine the maple syrup, water, and vanilla extract. Stir gently to combine.
⏱️ 1 min
- 2
Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Continue to boil for 3-5 minutes, or until the syrup reaches 240°F (soft-ball stage) if using a candy thermometer. If you don't have a thermometer, boil until the syrup thickens slightly and forms a soft ball when dropped into cold water.
⏱️ 5 min
- 3
While the syrup is boiling, add the room temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium-high speed until soft peaks form, about 2-3 minutes.
⏱️ 3 min
- 4
Once the maple syrup mixture has reached the desired temperature/consistency, carefully and slowly pour the hot syrup in a thin, steady stream into the egg whites while the mixer is running on medium-high speed. Be careful to avoid pouring the syrup directly onto the whisk.
⏱️ 2 min
- 5
Increase the mixer speed to high and continue to beat the mixture for 5-7 minutes, or until the marshmallow fluff is thick, glossy, bright white, and forms stiff peaks. The bowl should also feel cool to the touch.
⏱️ 7 min
- 6
Spoon the homemade marshmallow fluff into a clean jar or airtight container for storage. Enjoy on pancakes, waffles, with fruit, brownies, ice cream, or even in a latte!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Maple Marshmallow Fluff (Gelatin-Free)
- 1/2 cup maple syrup
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
Instructions
- 1
In a small saucepan, combine the maple syrup, water, and vanilla extract. Stir gently to combine.
⏱️ 1 min - 2
Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Continue to boil for 3-5 minutes, or until the syrup reaches 240°F (soft-ball stage) if using a candy thermometer. If you don't have a thermometer, boil until the syrup thickens slightly and forms a soft ball when dropped into cold water.
⏱️ 5 min - 3
While the syrup is boiling, add the room temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium-high speed until soft peaks form, about 2-3 minutes.
⏱️ 3 min - 4
Once the maple syrup mixture has reached the desired temperature/consistency, carefully and slowly pour the hot syrup in a thin, steady stream into the egg whites while the mixer is running on medium-high speed. Be careful to avoid pouring the syrup directly onto the whisk.
⏱️ 2 min - 5
Increase the mixer speed to high and continue to beat the mixture for 5-7 minutes, or until the marshmallow fluff is thick, glossy, bright white, and forms stiff peaks. The bowl should also feel cool to the touch.
⏱️ 7 min - 6
Spoon the homemade marshmallow fluff into a clean jar or airtight container for storage. Enjoy on pancakes, waffles, with fruit, brownies, ice cream, or even in a latte!
⏱️ 2 min