One of my cooking “hero’s” is Sandra Lee from Semi- Homemade. Her motto is “Keep it Simple, Keep it Sweet, and Always Keep it Semi-Homemade”. I live off of her motto in not only cooking but in life in general. It’s so easy to get caught up in all the things that can make life complicated! “Keep it Simple Stupid” is another quote that comes to mind 🙂 In my life, I try VERY hard to keep life simple but sweet and pretty! That’s what Made to be a Momma is all about –sharing sweet and simple recipes, crafts, memories and more with you! You may be asking what marshmallow fluff has to do with Sandra Lee or keeping life simple? Well, to be honest…NOT MUCH; however, this recipe is simple and it most certainly is sweet!
Please tell me you have all had the joys of enjoying a Fluffernutter?? You know…the delicious flavors of marshmallow fluff and peanut butter sandwiched between two pieces of bread? If you haven’t …go! Go try it now! This homemade marshmallow fluff tastes just as good if not better than the stuff in the jars and the best part…you control what goes in it! I am not typically someone who reads all the ingredients in my food—I know shame on me…but when I can make something myself I DO! Make sure you come back later on in the week because I may just have a delicious recipe that calls for this marshmallow fluff! Think chocolate and fire–did I confuse you?
- 3 large egg whites
- 2/3 cup plus 2 tablespoons sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
- Place egg whites in a large mixing bowl. Using an electric mixer with a whisk attachment, beat the egg whites until light and frothy.
- Keep the mixture running and slowly add 2 tablespoons of sugar. Beat until soft peaks form ( about 5 minutes)
- In a large saucepan over medium heat, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar.
- Bring to a boil and continue to cook, stirring occasionally, until a candy thermometer reaches 240 degrees
- Turn mixer on low and slowly pour your sugar syrup into the egg white mixture.
- Beat on high for about 6-8 minutes.
- Pour vanilla into mixture and beat on high for another 2 minutes.
- Let cool completely and then transfer to an air-tight container and store in fridge for up to a month.