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This paleo marshmallow fluff recipe is made without eggs and without corn syrup, unlike the traditional marshmallow fluff (creme) you’ll find at the store.
How do you make marshmallow fluff (creme)?
This homemade marshmallow creme recipe is pretty easy to make. However, you’ll need a few tools, like an instant read thermometer (or a candy thermometer) and a stand mixer, to help the process go smoothly. Follow the steps below, and you’ll have delicious homemade marshmallow fluff in no time!
Directions
1) Into the stand mixer bowl, add 1/4 cup of water.
2) Slowly sprinkle the gelatin into to water, stirring as you go so it doesn’t clump up. Set aside to let bloom while you’re heating the sugar mixture.
3) Into a medium saucepan, add the maple syrup, honey, and remaining 3/4 cup of water.
4) Bring to a gentle boil over medium heat. Once it starts bubbling, turn the heat down to medium low and let it simmer until it reaches 240℉. This usually takes anywhere from 10-15 minutes.
5) Once the sugar mixture reaches 240℉, turn the mixer fitted with a whisk attachment to medium speed, and slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture.
6) Mix on high for 5 minutes, then add in the vanilla and salt. Mix for 5 more minutes on high.
7) Let the mixture sit for 5 minutes, and then turn the mixer on again for a minute or 2.
How to use marshmallow fluff
Marshmallow fluff is really versatile and can be used in all sorts of recipes. Some ideas include:
Whoopie pies
Frosting or filling for cakes and cupcakes
S’mores
Fudge
Icing for brownies
Or eat it by the spoonful!
How long does marshmallow creme last?
This marshmallow creme recipe will last up to 2 weeks when stored in an air tight container. However, over time it will get thicker like a marshmallow. I suggest using this marshmallow cream immediately because of this reason.
Tips for making marshmallow fluff
1) Watch the sugar mixture carefully while it’s boiling! It can quickly go from the perfect temperature to a burned mess. Once the mixture has heated for a while and reduced a bit, I like to turn down the heat ever so slightly so it won’t burn. The mixture will stay at 220℉ for quite a while during the heating process, and then it will quickly spike to 240℉. Just be sure to keep an eye on it and use your instant read thermometer or candy thermometer. If you don’t have a thermometer, you can cook it for about 10-15 minutes and you should be good.
2) When pouring the hot sugar mixture into the mixing bowl, it’s best to drizzle it slowly down the side of the bowl. This will help the sugar mixture incorporate smoothly into the gelatin mixture, and also ensure you don’t get splattered with hot sugar!
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Marshmallow Fluff Recipe (no corn syrup, paleo)
5 from 1 vote
This paleo marshmallow fluff recipe is made without eggs and without corn syrup, unlike the traditional marshmallow fluff (creme) you'll find at the store. It's a delicious frosting or filling for cookies and cupcakes.
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Ingredients
- 1 cup water divided 1/4 cup and 3/4 cup
- 1/2 tablespoon grass fed beef gelatin
- 1/2 cup maple syrup
- 1/4 level cup thick honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- small pinch of sea salt
Instructions
Prepare your mixer by attaching the whisk attachment.
Add 1/4 cup water to the stand mixer bowl.
Slowly sprinkle the gelatin into to water, stirring as you go so it doesn't clump up.
Set aside to let bloom (rest) while you're heating the sugar mixture.
Add the maple syrup, honey, and remaining 3/4 cup of water to a medium saucepan.
Bring the sugar mixture to a gentle boil over medium heat.
Once it starts bubbling, turn the heat down to medium low and let it boil until it reaches 240℉. You don't want it to be a roaring boil, but it should be more than a simmer. This step usually takes anywhere from 10-15 minutes.
Once the sugar mixture reaches 240℉ turn the mixer to medium high and slowly dump the sugar mixture into the bowl with the gelatin. (see notes)
Mix on high for 5 minutes, then add in the vanilla, cream of tartar, and salt. Mix for 5 more minutes on high.
Let the mixture sit for 5 minutes, and then turn the mixer on again for a minute or two to ensure everything is well incorporated.
Notes
1) Watch the sugar mixture carefully while it's boiling! It can quickly go from the perfect temperature to a burned mess. Once the mixture has heated for a while and reduced a bit, I like to turn down the heat ever so slightly so it won't burn. The mixture will stay at 220℉ for quite a while during the heating process, and then it will quickly spike to 240℉. Just be sure to keep an eye on it and use your instant read thermometer or candy thermometer. If you don't have a thermometer, you can cook it for about 10-15 minutes and you should be good.
2) When pouring the hot sugar mixture into the mixing bowl, it's best to drizzle it slowly down the side of the bowl. This will help the sugar mixture incorporate smoothly into the gelatin mixture, and also ensure you don't get splattered with hot sugar!
Author: Simply Jillicious
Course: Dessert
Cuisine: American
Keyword: marshmallow fluff, paleo
Diet: dairy free, gluten free, paleo, refined sugar free
Hungry for more? Try some of my favorite recipes!
Banana Bread Cookies
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies
Gluten Free Pancakes
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Psst…want to save money on healthy food? Check outThrive Market!
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