You never know when a marshmallow substitute will come in handy while baking, so I have listed all of the top marshmallow alternatives! When you're craving something sweet you don't have to run to the store, these easy marshmallow substitutes will work in all of your favorite dessert recipes!
In a medium saucepan, combine the water, sugar, and corn syrup. Stir and set your spoon aside. From here on out, tilt and swirl the pan to prevent burning, do not stir.
⅓ cup water, ¾ cup granulated sugar, ¾ cup corn syrup
Place a candy thermometer on the side of your saucepan (touching the bottom of the pan) and heat the syrup over medium-high heat until it reaches 225°F (107°C).
Meanwhile, grab your stand mixer or a mixing bowl and utensils. Be sure that all tools are clean and free of grease because even 1 drop of grease (or a drop of egg yolk in the whites) will prevent your egg whites from whipping into stiff peaks. (*See note).
When the syrup reaches 225°F (107°C), add the egg whites and cream of tartar to the bowl of your stand mixer or mixing bowl. Whip the egg whites until soft peaks form (about 3-4 minutes).
3 large egg whites, ½ teaspoon cream of tartar
At this point, your syrup should be about 240°F (116°C). Turn the mixer to medium speed and once the syrup reaches 240°F, remove it from heat and gently pour the syrup into your whipped egg whites. (*See note).
After all of the syrup has been added, turn the speed up on your mixer to medium-high. Continue mixing until your fluff is thick and fluffy.
Continue mixing for 6-7 minutes, then add the vanilla extract. Continue whipping until the marshmallow fluff has cooled completely. Once cooled, it can be used as an equal substitution for marshmallows in any recipe.
2 teaspoon vanilla extract
Notes
Clean your tools with white vinegar or lemon juice to ensure no residue is on them that can affect your whipped egg whites.
Pour the syrup in a thin, steady stream. Aim to pour into the center of the bowl to prevent the whisk from splashing the hot syrup.