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I’m making this for my kids right away!
Marshmallow fluff recipe & equipment:
• 3 egg whites at room temperature
• 2 cups light corn syrup
• 1/2 teaspoon salt
• 2 cups icing sugar
• 1 tablespoon vanilla extract
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, corn syrup, and salt on high speed for about 5 minutes, or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add icing sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
You can use it right away, or refrigerate it in a sealed container for 1-2 weeks.
⇊ Here’s how you can make your fluff into marshmallow buttercream frosting for cupcakes and cakes! ⇊
You work too hard for your money to throw it all away on full price when you don't have to!