See the filling? Mm mm..Homemade marshmallow fluff, so tasty. I make this on a rare occasion for a treat. We had our life group last Sunday and I thought I would surprise everyone with these babies, but every one's kiddos came down sick so we shared with our favorite neighbors a few homemade hostess cupcakes. My husband and kids thought they had died and gone to heaven when they new we would have plenty of leftovers!
The marshmallow fluff would be perfect in a banana fluffer nutter sandwich, over some ice cream for a sundae or to frost a cake. I make these on a rare occasion because it is a little work but so worth it! There is nothing healthy about the sugar to make these but 2 positives of making it yourself is there is no corn syrup and blue food coloring like the packaged product. Also if you use all organic product it will be organic like mine! If you have never made homemade marshmallow fluff now is the time! Whole Wheat Hostess Cupcakes link for the chocolate cupcakes and glaze!
This recipe was shared at the link up party and featured at The Taylor House!
Add 3/4 cup Sugar and 1/4 cup Water to a medium/small, deep sauce pan and heat over medium heat.
Do Not Stir The Sugar!
Place a candy thermometer on the side and heat to 240 degree's!
Place 4 Egg Whites, Pinch Of Salt, and 1 teaspoon Vanilla into a mixer fitted with the whisk attachment. Beat over medium-high until soft peaks form.
With mixer going over medium-high slowly add remaining 1/4 cup of sugar until medium peaks form.
Once Sugar mixture reaches 240 degrees (soft ball stage) remove from heat.
While mixer is on medium slowly drizzle in the hot sugar mixture being careful not to get it on your skin. Keep a bowl of cold water close by in case you happen to get the sugar on your skin.
(Please ignore the stuff in my sink in the back ground, this is my real kitchen and my husband was taking the picture and didn't notice the dishes in the sink..lol)
Continue to beat the Sugar/Egg White mixture over medium speed until stiff peaks form. Lower speed to low and beat until cool enough to handle. About 3 minutes.
Preparation Time: 5 minutes
Cook Time 15-20 minutes
For Sugar Syrup
- 3/4 cup Granulated Sugar
- 1/4 cup Water
For Egg White Mixture
- 4 whole Egg White
- 1 pinch Sea Salt
- 1 teaspoon Vanilla
- 1/4 cup Sugar
For The Sugar Syrup
Place Sugar and Water into a medium/small saucepan with tall sides. Do Not Stir. Heat over medium heat until sugar registers 240 degrees (soft ball stage) on a candy thermometer.
For The Egg White Mixture
Place Egg Whites, Sea Salt and Vanilla in a mixer fitted with a whisk attachment. Whip on medium-high until soft peaks form. Slowly add 1/4 cup Sugar while beating on medium-high. Beat until medium peaks form. Reduce speed to medium and slowly add hot sugar syrup to the egg white mixture while beating. Continue beating Egg White/Sugar mixture until stiff peaks form. Reduce speed to low and beat until mixture is cool enough to handle.
Tip: Keep a bowl full of cold water handy in case any sugar mixture gets on the skin. Also soak the dirty bowl in hot water to loosen any sugar.