Making your own homemade Marshmallow Cream “Fluff” is simple! The light, fluffiness is delicious when you pair it up with peanut butter or spread it over your favorite dessert.
3 egg whites
2 c. light corn syrup
1/2 tsp. salt
2 c. sifted confectioners’ sugar
1 T. vanilla extract
Using an electric mixer, in a large mixing bowl, combine egg whites, corn syrup, and salt. Beat for approximately 10 minutes on medium-high until thick. Reduce speed of mixer to low and gradually add the confectioners’ sugar until completely mixed. Then add the vanilla extract and beat until well blended.
Yields approx: 2 quarts
Storage: Store covered, in plastic container in refrigerator for up to 2 weeks. Freeze for up to 2 months.