How to make Marshmallow Fluff and ways to eat it~with sugar free version

Do you just love marshmallow fluff? If the answer is yes, there’s good news; we have more favorite ways to eat marshmallow fluff for you!!! Oh but don’t feel bad! We have a sugar free version also that’s almost just as good.

Oh my goodness that texture….

Eggs, sugar, cream of tartar and you got your marshmallow fluff!!

The history of Marshmallow Fluff…

If there’s something you love, you just gotta know the history of it, right? Well here it is!

The earliest recorded marshmallow fluff/creme is found in “The Boston Cooking-School Cook Book” wrote in 1896 by American culinary guru Fannie Farmer. She called is “Marshmallow paste” which, she used melted down marshmallows (not right Miss Fannie!) and used it for frosting.

In 1910 marshmallow creme started being mass produced, mostly in the Boston area.

The year 1913 came around, brother and sister Amoretto and Emma Curtis started a marshmallow fluff company called “Snowflake Marshmallow Creme”. They were great-great-great-grandchildren of of Paul Revere first created a creamy marshmallow concoction for as a sore throat remedy.

1917 is when Marshmallow “fluff” actually started taking off, being created by an entrepreneur Archibald Query, who began selling it door-to-door in Somerville, Massachusetts. Boston candy company Durkee-Mower bought the recipe from Query in 1917 for $500.

Now 100 and something years later marshmallow fluff is loved by the world. Homemade marshmallow fluff is the best way to enjoy, so here’s the recipe and some ways to eat it for you!

What’s in marshmallow fluff? Easy, here’s all it is…

• 4 egg whites
• 1 cup sugar
• 1/2 teaspoon cream of tarter (helps stabilize)
• 2 teaspoons vanilla (I like using vanilla powder)

How do ya make it? Oh that’s easy also!

1. Place egg whites, sugar, and cream of tartar in a heatproof bowl and set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water.
2. Whisk constantly until the sugar has dissolved and the egg whites are above pasteurization. Using a digital thermometer it should reach about 160 degrees. If not using a thermometer carful run your fingers in mixture to see if you can feel any sugar granules. If not, then your ready!
3. Remove from heat (don’t need to cool it down) then attach the bowl to your stand mixer fitted with the whisk attachment. Mix in vanilla and whisk on high for about 3-5 minutes (or longer if needed) until light airy and fluffy! Enjoy!!