Marshmallow fluff is one of my favorites from my childhood days. I can remember when my family would go to the neighbor's house for the week-end and we'd load up on boxes of cereal and marshmallow snacks. We loved to snack on these treats when we got back from school and were hungry. Today, we still love to snack on those old marshmallow treats whenever we get the urge to eat a yummy, sugar-rich marshmallow snack.

What is it about marshmallow fluff recipes that children love? It is the sugary, delicious, nostalgic taste of the sweet confections. Perhaps it is because we have all used or eaten them when we were children. Perhaps it is because of the moist, fluffy, luxurious texture that only marshmallow fluff provides. Whatever the reason, I think it is a very pleasurable treat for kids.

While I was growing up, my mother always made a batch of homemade marshmallow fluff by using basic, everyday cooking ingredients. I have tried many different recipes over the years and today I will share with you one of my favorites. This easy recipe combines fluff topping and baking soda, making a simple, yet sweet marshmallow fluff.

Marshmallow Fluff With Baking Soda - This easy recipe uses one half cup of marshmallow paste and one tablespoon of cream of tartar. Mix the ingredients together until smooth and lump-free. Use an ordinary food processor to chop the ingredients into coarse pieces. Pour the contents of your processor into a bowl and add in enough cream to cover the entire bowl. Allow the mixture to stand for about ten minutes before breaking into smaller chunks.

Next, you will want to add your second tablespoon of cream of tartar and mix thoroughly into the softened marshmallow paste. Then, add in your second half cup of boiling water and mix until completely blended. Once blended, add in your second tablespoon of the syrup and mix thoroughly. You should then pour your prepared mixture into your lined cake pan. Bake on 350F for about 25 minutes or until the cake is done.

Marshmallow Fluff With Vanilla Extract -This recipe substitutes cream of tartar because it does not contain any corn syrup. Instead, it utilizes vanilla extract instead. All you need to do is mix the ingredients together and then add in your desired level of vanilla essence. Once you've added in your desired amount of vanilla essence, grab your mixer and beat on until fluffy.

After beating the mixture, fold in your egg whites. Gather up your wet mixture and slowly blend into the batter. Once blended well, spoon into your pan and gently spread into an even layer. Baking time will vary depending on how thick your meringue mixture is; therefore, you can bake the cake up to twice a week if you are making larger batches.


Marshmallow Fluff With Whipped Cream - This recipe uses heavy cream, but you can also use heavy cream as a substitute. Whichever you choose, you can assure that this fluff topping is absolutely delicious. Combine three quarters of a cup of whipping cream with one quarter of a cup of corn syrup. Allow your mixer to blend until smooth and then spoon this over your hot cooked pie and let sit for about five minutes before serving.

To make this flavored fondue, simply whisk one tablespoon of vanilla extract into two bowls of hot water. Stir to combine. Then add your marshmallows and stir again until they are completely coated with the vanilla extract. Let sit for at least thirty minutes before serving.

A great idea for making this fluff topping is to prepare your own version of a traditional hot breakfast syrup. You'll need a syrup such as Bob's Bees' Magic Touch for a better effect, but you won't have to worry about it burning since it's already hot. Simply mix in your hot syrup, stir to combine and then pour into your mixer. marshmallow fluff Give it a quick whisk until it reaches its peak flavor.

If you're looking for a way to add texture and flavor to your homemade marshmallow fluff, then I recommend adding a little lemon juice and a small amount of cream. I've made it with just a bit of cream but it turned out good. Just add enough cream so that the corn syrup doesn't boil away. Then, using an egg white attachment on your mixer, beat the egg whites until they're about the same consistency as stiff cream. Now, gently mix in the marshmallow fluff. If not sure what you're doing, then go back to your previous recipe and start over.