Homemade Marshmallow Fluff (No Corn Syrup)
Homemade Marshmallow Fluff (No Corn Syrup)
Ingredients
- 1/4 cup cold water
- 1 tablespoon beef gelatin
- 1 cup granulated sugar
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In the bowl of a stand mixer, combine the 1/4 cup of cold water and the 1 tablespoon of beef gelatin. Stir briefly with a spoon to mix, then allow the gelatin to "bloom" (hydrate) for 2 to 3 minutes.
⏱️ 3 min
- 2
In a separate small saucepan, combine the 1 cup of granulated sugar and the 6 tablespoons of water. Stir the mixture gently to dissolve the sugar, then bring it to a rolling boil over medium-high heat.
⏱️ 4 min
- 3
Once the sugar mixture is at a rolling boil, remove it from the heat. Stir in the 1 teaspoon of vanilla extract and the 1/8 teaspoon of salt.
⏱️ 1 min
- 4
With the stand mixer running on medium speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin in the mixer bowl. Be cautious as the syrup is very hot.
⏱️ 1 min
- 5
Increase the mixer speed to high and continue to whip the mixture for about 7 to 10 minutes, or until it becomes thick, glossy, white, and forms stiff peaks, resembling marshmallow fluff.
⏱️ 10 min
- 6
Once whipped, transfer the homemade marshmallow fluff into an airtight storage container. Store in the refrigerator for up to 7 to 10 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Marshmallow Fluff (No Corn Syrup)
Ingredients
- 1/4 cup cold water
- 1 tablespoon beef gelatin
- 1 cup granulated sugar
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In the bowl of a stand mixer, combine the 1/4 cup of cold water and the 1 tablespoon of beef gelatin. Stir briefly with a spoon to mix, then allow the gelatin to "bloom" (hydrate) for 2 to 3 minutes.
⏱️ 3 min - 2
In a separate small saucepan, combine the 1 cup of granulated sugar and the 6 tablespoons of water. Stir the mixture gently to dissolve the sugar, then bring it to a rolling boil over medium-high heat.
⏱️ 4 min - 3
Once the sugar mixture is at a rolling boil, remove it from the heat. Stir in the 1 teaspoon of vanilla extract and the 1/8 teaspoon of salt.
⏱️ 1 min - 4
With the stand mixer running on medium speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin in the mixer bowl. Be cautious as the syrup is very hot.
⏱️ 1 min - 5
Increase the mixer speed to high and continue to whip the mixture for about 7 to 10 minutes, or until it becomes thick, glossy, white, and forms stiff peaks, resembling marshmallow fluff.
⏱️ 10 min - 6
Once whipped, transfer the homemade marshmallow fluff into an airtight storage container. Store in the refrigerator for up to 7 to 10 days.
⏱️ 1 min