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Marshmallow Fluff

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“Published in The Blade (Toledo, Ohio) on 12/30/08, credit is given to Amy Stein (a local woman). I have not made it, but it doesn't look like there is a Recipezaar entry for this, so I am adding it to our collection. (The sugar is supposed to read "2/3 c + 2 Tbls sugar".). Use for your Rice Krispie treats and more!”
5 cups

Ingredients Nutrition


  1. Beat egg whites and cream of tartar together until light and frothy.
  2. With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.
  3. In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.
  4. Cook over medium heat until boiling.
  5. Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.
  6. Immediately remove from heat.
  7. With mixer on low, slowly add hot syrup to egg white mixture.
  8. Increase mixture speed to high and continue beating for 5 minutes.
  9. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
  10. Store in glass jar with air-tight lid on countertop.

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