Marshmallow Fluff

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3.72 from 7 votes

Two ingredient marshmallow fluff is exactly what marshmallow fluff should be, fluffy!

Prep Time10

Cook Time6

Total Time16

Course: Dessert

Cuisine: American

Servings: people

Calories: 79.2kcal

Ingredients

2 tsp powdered gelatin
Half a ⅓ measuring cup of cold water (just over two tablespoons)
⅓ cup maple syrup

Instructions

Place the powdered gelatn in a small glass dish. Pour the cold water on top and stir to combine. Allow the gelatin mixture to bloom (harden) while you continue working on the rest of the recipe. This will take about five minutes
Place a medium size pot of water on the stove. You don't need a lot of water, about 1 inch worth. Heat the water until it's lightly simmering
Pour the maple syrup into the bowl of a stand mixer and place on top of the pot over the hot water, like a double boiler. The goal here is to heat up the maple syrup beyond room temperature, but not too hot!
Once the maple syrup is warm, place the bowl on the stand mixer and attach the mixer with the whisk attachment
Once the gelatin is bloomed (all the water should be absorbed and the gelatin should bounce back slightly to the touch), carefully place the dish in the simmering water (the same water that heated the maple syrup) making sure not the get any water into the gelatin. The gelatin will start to melt and become liquid
Once the gelatin is completely melted, pour into the maple syrup
Turn the stand mixer on high and set a timer for 6 minutes. During this time the gelatin and maple syrup will start to whip, inorporating air into the mixture and become light and fluffy and white in color. Please note that the marshammlows will NOT be completely white like a conventional marshmallow. This recipe contains maple syrup which is a dark color compared to white sugar
Once the marshmallow mixture has whipped for 6 minutes, use immediately and enjoy however you are using it!

Notes

-If using for a later use, please know that the fluff will start to harden. Coat a small container with oil and scoop the fluff into the dish. The oil will prevent the fluff from sticking to the container. If enjoying as marshmallows, cut into squares and toss in arrowroot powder

-The fluff can be stored in a dry and dark place for up to 5 days

-This recipe was adapted from The Weston A. Price Foundation

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