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In a small saucepan, combine the granulated sugar and water. Stir gently to combine.

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.

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.

Once the sugar 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.

Increase the mixer speed to high and continue to beat the mixture for 5-7 minutes, or until the marshmallow fluff is thick, glossy, and forms stiff peaks. Add the strawberry extract and a few drops of red food coloring during the last minute of beating until the desired color is achieved. The bowl should also feel cool to the touch.

Spoon the homemade strawberry 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!


In a small saucepan, combine the granulated sugar and water. Stir gently to combine.

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.

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.

Once the sugar 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.

Increase the mixer speed to high and continue to beat the mixture for 5-7 minutes, or until the marshmallow fluff is thick, glossy, and forms stiff peaks. Add the strawberry extract and a few drops of red food coloring during the last minute of beating until the desired color is achieved. The bowl should also feel cool to the touch.

Spoon the homemade strawberry 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!
