Marshmallow Glaze, Bites, Fluff, and Frosting
Marshmallow Glaze, Bites, Fluff, and Frosting
Ingredients
For the Marshmallow Glaze
- 1/4 cup unsalted butter
- 1 cup mini marshmallows
- 1 cup icing sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon milk or water, 1 to 2 tablespoons, as needed
- 1/2 teaspoon vanilla extract
For the Marshmallow Bites
- 1 tablespoon gelatin powder
- 1/4 cup hot water
- 1 1/2 tablespoons honey
- 1/2 cup sugar
- 2 tablespoons water
For the Marshmallow Fluff
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1/4 cup water
- 3/4 cup honey
- 1 teaspoon vanilla extract
For the Marshmallow Frosting
- 1/2 cup unsalted butter, softened
- 7 ounces Marshmallow Fluff, homemade or store-bought
- 1 cup icing sugar
- 1 teaspoon vanilla extract
Instructions
- 1
To make the Marshmallow Glaze: Melt butter and mini marshmallows in a small saucepan over low heat, stirring until smooth. Remove from heat. Whisk in icing sugar, salt, and vanilla extract. Add milk or water, 1 tablespoon at a time, until desired pourable consistency is reached. Keep warm if using immediately, or reheat gently.
⏱️ 10 min
- 2
To make the Marshmallow Bites: In a stand mixer bowl, sprinkle gelatin powder over 1/4 cup hot water and let it bloom for 5 minutes. Meanwhile, combine honey, sugar, and 2 tablespoons water in a small saucepan. Heat over medium-high heat, stirring until sugar dissolves, then boil without stirring until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
⏱️ 15 min•🌡️ 240
- 3
With the mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Increase speed to high and beat for 10-12 minutes, or until the mixture is very thick, white, and fluffy. Pour into a lightly greased and parchment-lined 8x8 inch pan. Smooth the top and let set at room temperature for at least 4 hours, or overnight. Cut into desired shapes.
⏱️ 40 min
- 4
To make the Marshmallow Fluff: In a stand mixer bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. In a small saucepan, combine sugar, 1/4 cup water, and honey. Bring to a boil over medium-high heat, stirring until sugar dissolves, then boil without stirring until the syrup reaches 240°F (soft ball stage).
⏱️ 15 min•🌡️ 240
- 5
With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup into the egg whites in a thin stream. Increase speed to high and beat for 7-10 minutes, or until the mixture is very thick, glossy, and holds stiff peaks. Beat in the vanilla extract.
⏱️ 10 min
- 6
To make the Marshmallow Frosting: In a large bowl, cream softened unsalted butter with an electric mixer until light and fluffy. Gradually beat in the Marshmallow Fluff until well combined. Add the icing sugar, 1/2 cup at a time, beating until smooth and creamy. Stir in the vanilla extract. If too thick, add a tiny splash of milk or water; if too thin, add a bit more icing sugar.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Marshmallow Glaze, Bites, Fluff, and Frosting
Ingredients
For the Marshmallow Glaze
- 1/4 cup unsalted butter
- 1 cup mini marshmallows
- 1 cup icing sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon milk or water, 1 to 2 tablespoons, as needed
- 1/2 teaspoon vanilla extract
For the Marshmallow Bites
- 1 tablespoon gelatin powder
- 1/4 cup hot water
- 1 1/2 tablespoons honey
- 1/2 cup sugar
- 2 tablespoons water
For the Marshmallow Fluff
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1/4 cup water
- 3/4 cup honey
- 1 teaspoon vanilla extract
For the Marshmallow Frosting
- 1/2 cup unsalted butter, softened
- 7 ounces Marshmallow Fluff, homemade or store-bought
- 1 cup icing sugar
- 1 teaspoon vanilla extract
Instructions
- 1
To make the Marshmallow Glaze: Melt butter and mini marshmallows in a small saucepan over low heat, stirring until smooth. Remove from heat. Whisk in icing sugar, salt, and vanilla extract. Add milk or water, 1 tablespoon at a time, until desired pourable consistency is reached. Keep warm if using immediately, or reheat gently.
⏱️ 10 min - 2
To make the Marshmallow Bites: In a stand mixer bowl, sprinkle gelatin powder over 1/4 cup hot water and let it bloom for 5 minutes. Meanwhile, combine honey, sugar, and 2 tablespoons water in a small saucepan. Heat over medium-high heat, stirring until sugar dissolves, then boil without stirring until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
⏱️ 15 min•🌡️ 240 - 3
With the mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Increase speed to high and beat for 10-12 minutes, or until the mixture is very thick, white, and fluffy. Pour into a lightly greased and parchment-lined 8x8 inch pan. Smooth the top and let set at room temperature for at least 4 hours, or overnight. Cut into desired shapes.
⏱️ 40 min - 4
To make the Marshmallow Fluff: In a stand mixer bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. In a small saucepan, combine sugar, 1/4 cup water, and honey. Bring to a boil over medium-high heat, stirring until sugar dissolves, then boil without stirring until the syrup reaches 240°F (soft ball stage).
⏱️ 15 min•🌡️ 240 - 5
With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup into the egg whites in a thin stream. Increase speed to high and beat for 7-10 minutes, or until the mixture is very thick, glossy, and holds stiff peaks. Beat in the vanilla extract.
⏱️ 10 min - 6
To make the Marshmallow Frosting: In a large bowl, cream softened unsalted butter with an electric mixer until light and fluffy. Gradually beat in the Marshmallow Fluff until well combined. Add the icing sugar, 1/2 cup at a time, beating until smooth and creamy. Stir in the vanilla extract. If too thick, add a tiny splash of milk or water; if too thin, add a bit more icing sugar.
⏱️ 10 min