Marshmallow Fluff

Well, for the wife of a high school baseball coach and mother of 4 with 2 playing ball themselves, rain sometimes offers a much appreciated break in the evening schedule which is what today brought! I love spending nights at the ballpark watching one of my favorite past-times but it sure does feel good to come home straight from work, have a home cooked meal on the table by 6:15, and be giving good night kisses and tucking 4 squeaky clean munchkins into bed at 8:20.


And for the home cooked meal … I’m not much of one to toot my own horn, but if I do say so myself … it was a home-run tonight! Some cashew chicken on top of rice drizzled with a not-so-low calorie seasoned butter sauce with a side of fresh, streamed green beans. And for dessert some strawberries and homemade fruit dip. 

If you are familiar with a fruit dip made from marshmallow fluff, cream cheese, and a little bit of vanilla … you now know one of my kryptonites {peanut butter by the spoonful is a close second, but THIS stuff definitely takes the cake every time in my book}! And don’t you worry, if you’ve never experienced this little bit of heaven, I’ll be sharing the very simple recipe for the fruit dip next.

For my first attempt of this fluffy white stuff, I followed a recipe I found on the kitchn

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some heavenly fluffiness right here!

Homemade Marshmallow Fluff


6 tablespoons water
3/4 cup granulated sugar
3/4 cup light corn syrup
3 egg whites
1/2 teaspoon cream of tartar
pinch of salt
1 1/2 teaspoons of vanilla
candy thermometer

Heat water, sugar, and corn syrup in medium saucepan over medium-high heat until it reaches 240°F on the candy thermometer. This will take about 10 to 15 minutes. {It will slowdown around the 220°F, but then should pick back up … I wasn’t patient enough for this and it still turned out amazing, so I can’t wait to try it again}. While sugar mixture is heating, beat egg whites on medium speed until foamy. Increase speed and add cream of tartar and salt. Continue to beat eggs until soft peaks form. Once the sugar mixture reaches 240°F, carefully remove and allow the mixture to cool for 20 seconds. With the mixer on high, slowing drizzle the sugar mixture into the stiff egg whites. Continue to beat for 7 to 8 minutes or until the mixture returns to room temperature. Add vanilla and mix until it resembles marshmallow fluff {YUM!}. Makes about 4 cups. Use right away or store in an airtight container in the refrigerator for up to 2 weeks {if it last that long :)}.
IMG 6777 - Marshmallow Fluff
fresh off the press … before all the little fingers came in for a snitch!

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