Marshmallow Fluff Recipe (no corn syrup, paleo) - (2024)

FAQs

Why do marshmallows need corn syrup? ›

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

Is marshmallow creme the same as marshmallow fluff? While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge.

Is it Low FODMAP? Yes!

Cream of Tartar Substitute: Lemon Juice

This dynamic duo works together to allow batters to rise, so just double the amount of cream of tartar called for in the recipe and use that much lemon juice. If the cream of tartar is being used to stabilize egg whites, add 1/2 teaspoon lemon juice per egg white.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Alternatives to corn syrup

The advantage corn syrup has is its neutral flavor, but it's not the only invert sugar you can use. Honey, maple syrup, and molasses can stand in for corn syrup, with slight adjustments up or down for their sweetness levels.

Most marshmallow fluff is not vegan since it usually contains eggs or egg whites. However, there are a few brands out there that are vegan. The first is Smuckers Marshmallow Topping which happens to be "accidentally" vegan. Look for it at your local grocery store or online.

Marshmallow Fluff is still produced by the same batch process and celebrating their 100th birthday this month - it's the only marshmallow creme made in this manner.

The sandwich has close ties to New England and Massachusetts, particularly to Somerville, where Archibald Query invented Marshmallow Fluff, and to Lynn, where Durkee-Mower has produced it for decades. Somerville holds an annual festival called What the Fluff?

Monash University has certified seven of our U.S. cereals as low FODMAP – Kellogg's Rice Krispies, Kellogg's Frosted Krispies, Kellogg's Cocoa Krispies, Kellogg's Strawberry Krispies, Kellogg's Corn Flakes, Kellogg's Crispix and Kellogg's Frosted Flakes.

Can I have Rice Krispies on a low FODMAP diet? ›

Did you know that Kellogg's Rice Krispies are certified low FODMAP by Monash University? They are, and we have used them to make these low FODMAP peanut butter and chocolate snack bars! When made with low FODMAP rice syrup, these are not too sweet, yet they are sweet enough to be a treat.

Ingredients for Low FODMAP Mummy Rice Krispy Treats

Rice itself is a Low FODMAP grain and is generally well-tolerated by individuals with digestive sensitivities, including those following a Low FODMAP diet.

What Is the Healthiest Substitute for Marshmallows? Sugar-free marshmallows will be your healthiest bet as a substitution for marshmallows, followed by grilled fruit and honey & peanut butter.

In fact, this marshmallow fluff is just an Italian meringue not unlike my Italian meringue buttercream or these homemade marshmallows! The only difference is that this fluff doesn't contain any butter, corn syrup or gelatin! Store-bought fluff typically does have corn syrup for stability, but that isn't needed here.

Whipped Cream: In some recipes or applications, whipped cream can be a suitable substitute for marshmallows. It adds a light and fluffy texture. Meringue: Whipped egg whites with sugar can provide a similar texture to marshmallows. They can be baked or torched for a crispy exterior.

Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Corn syrup keeps sugar from crystallizing, a.k.a. hard sugar lumps forming in your otherwise smooth syrup, which is why you'll often see it in homemade candy or caramel recipes. Whether you're making brittle or butterscotch, adding corn syrup along with the sugar results in smooth, never-grainy caramel.

In the United States, HFCS was widely used in food manufacturing from the 1970s through the early 21st century, primarily as a replacement for sucrose because its sweetness was similar to sucrose, it improved manufacturing quality, was easier to use, and was cheaper.

It's what gives such foods their sweetness and "is a very common ingredient because it is inexpensive and helps enhance food flavor and texture," says Lisa Young, PhD, RDN, an adjunct professor of nutrition at New York University and author of "Finally Full, Finally Slim."