Maple Marshmallow Fluff Recipe
This maple marshmallow fluff is truly better than the store-bought version! It's made with just maple syrup, unflavored gelatin, vanilla and water. Whip it in a stand mixer and enjoy!
Servings: 8
Ingredients
- 3/4 cup water divided
- 1 packet gelatin (¼ oz.) unflavored
- 1 cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Add ¼ cup of water and the gelatin to the bowl of a stand mixer fitted with the whisk attachment. Set aside for 5 minutes for the gelatin to bloom and stiffen.
- In a large stock pot, add the remaining ½ cup of water and the maple syrup. Make sure that there are sides on your pot, because the mixture will bubble up and turn caramel colored. Bring the mixture to a boil and heat to 240℉. There is no need to whisk. If you don’t have a candy thermometer, you can use a digital meat thermometer.
- Once the syrup mixture has reached 240℉ remove from the heat and immediately transfer to the bowl of the stand mixer. Then add the vanilla extract.
- Turn the mixer on high and whip the mixture for 5-10 minutes (ours took about 6). You know it’s done when it turns lighter in color and soft peaks have formed. It should look very similar to store-bought marshmallow fluff.
- Serve the fluff with all of your favorite fixings.
- Store leftovers in an airtight container in the refrigerator.
Video
Notes
- Place a tea towel over the top of the stand mixer so there isn’t any splatter.
- 240℉ isn’t an exact number, however significant changes in above or below this temperature may change the consistency of the fluff.
- To refresh refrigerated fluff, bring to room temperature for 10-15 minutes and briefly whip using a hand mixer.
Nutrition
Calories: 113kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.001g | Sugar: 24g