Plush, pillowy and perfect for everything from homemade s’mores to hot chocolate toppers!
Marshmallows all taste a little different. It makes it that much harder to chase down the memory of how delicious that first s’more was or how your favorite hot chocolate just isn’t quite right without the right marshmallow. A lot of store-bought mallows (even some jars of Marshmallow Fluff!) come in different colors and sizes but none of them quite taste like they did when you were younger. While that may be the consequence of a rose-tinted retrospective, I think that there’s a solution: making the marshmallow yourself!
I can’t see why you wouldn’t want to! Who doesn’t love a plush, fluffy white cloud of scintillatingly sweet, totally toast-able marshmallow? Whether it’s on top of a delicious muffin, melting between the layers of a scrumptious summertime s’more, or adorning the top of a rich cup of hot cocoa on a cold winter’s night, nothing quite says “whimsy” like a dollop of ooey-gooey Marshmallow Fluff! If you’re reliving your favorite memories through the treats of your childhood or trying to build new memories that are just as sweet, you can’t go wrong with making your own marshmallow for that fulfilling flavor inspired by everyone’s favorite Marshmallow Fluff (but made right at home)!
Marsh Mallows: A Botanical Namesake…
Sometimes you might wonder what a marshmallow is supposed to taste like (other than a delicious cloud plucked from heaven!) and you may have heard of a flower with the same name. Despite what you might think, marshmallows aren’t meant to taste like marsh mallows – at least, not anymore.
The marsh mallow (known to botanists as Althaea officinalis) is a flowering plant which has been utilized as a food and in herbal medicine since 2000 BCE. That means even the Ancient Egyptians were eating marsh mallows, though they looked very different to what we know today. At the time, marsh mallow roots were boiled into pulp and combined with honey until thickened. The resulting product was used to soothe sore throats and even heal wounds!
It took French confectioners of the 1800s to ramp up marshmallow production by altering the formulation to unite the apothecary uses of marsh mallow with novel indulgent ingredients. By whipping dried marsh mallow roots, egg whites, sugar, and water, a new marshmallow (a spongy, soft dessert more closely resembling something we’re familiar with) was born! While this recipe was often sold as a lozenge, some confectioners were replacing the marsh mallow root ingredient for gelatin to create more stable sweets! Meanwhile, others were sticking with the fluffier side of candy…
Confectioners H. Allen Durkee and Fred L. Mower (candy men who would toil in the kitchen nightly to make treats to sell door-to-door by day) banded together in 1920 to form the Marshmallow Fluff company, originally canning “Toot Sweet Marshmallow Fluff” before dropping the “Toot Sweet” and going on to create one of the most successful confectionery companies throughout the ages. At the time, a 1-gallon can would sell for $1.00! Since then the treat has appeared commercially alongside cereal classics as a binder for marshmallow and toasted rice treats and Marshmallow Fluff has gone from door-to-door sales to an internationally recognized company.
Our current marshmallows are formed and shaped but nothing quite beats the original fluff with its plush and pillowy mixture of gelatin and sugar; and, either as a result of the long and storied history or as a subtle nod to the original, modern marshmallows are still a beautiful pearly white, just like the petals of their namesake. Think about that next time you buy your jar of Marshmallow Fluff or next time you’re whipping up your own!
How to Make Ahead and Store?
Homemade Marshmallow Fluff is best used right away (before the peak fluffiness begins to deflate) but, it can survive in a room-temperature airtight container for up to 2 weeks. Just re-whip and dollop as you need it!
Serving Suggestions
What doesn’t taste better with a dollop of homemade Marshmallow Fluff on top? Okay, yeah, a lot of things probably, but you can make so many desserts even more whimsical with a healthy heaping of that plush pillowy fluff! Don some delicious Chocolate Cupcakes with an airy marshmallow topping! Layer and toast Marshmallow Fluff onto Classic Vanilla Sponge Cake! Crown a Tropical Tart with a flourish of fluffy flavor! Or, if you want to take a simple recipe and elevate it, use your homemade fluff to adorn some fun Pretzel Bars!
How to Make Marshmallow Fluff
Ingredients
- 3 large egg whites at room temperature
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- In a clean, dry mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Combine sugar, corn syrup, and water in a saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 240°F on a candy thermometer.
- With the mixer running on low, carefully pour the hot syrup into the egg whites in a slow, steady stream.
- Increase the mixer speed to high and continue beating until the mixture is thick and glossy, about 7-8 minutes.
- Add vanilla extract and beat until incorporated.
- Use immediately or store in an airtight container at room temperature for up to two weeks.
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