Homemade Marshmallow Fluff is the perfect frosting for cakes, pies, ice cream, or as an addition to candies. As a matter of fact, it is a luscious sweet treat that can be eaten by itself or on gluten-free toast. Needless to say, this recipe is refined sugar-free. 
I can’t believe that the holidays are fast approaching. Therefore, I have been trying to recreate foods, treats, and even candies. Did I mention I have been in my kitchen experimenting trying this and trying that? Honestly, I have learned so much this past year in cooking without grains, and refined sugar, and limiting my dairy. My experiments so far have been quite successful. Needless to say, I have managed to make a very thin Norsk Crumb Cookie (Krumkaka), homemade candy holiday fudge that uses this recipe of homemade marshmallow fluff.
Truthfully, I tried desperately last year to make marshmallow fluff and failed miserably. In all honesty, I have learned so much about monk fruit sweetener and maple sugar. Turning monk fruit sweetener into powdered monk fruit sweetener is the trick to this recipe. Not to mention, marshmallow root is a natural remedy for stomach issues. Vintage recipes of marshmallows included marshmallow root. I decided to create a refined sugar-free recipe using marshmallow and collagen.
History and Notes About Marshmallow Fluff
As a homeschool mom, and someone who absolutely adores history, I did some research into the history of the marshmallow root. According to several articles, marshmallow root has been used for centuries and was used back in ancient Egyptian times over 2000 years ago inside delicacies and candied treats for the Gods or nobility and of course the pharaohs, as well as being used medically. Marshmallow root grows in marshes hence its name. Notably, even the ancient Romans and Greeks used marshmallow root. Apparently, Hippocrates mentioned it as medical treatment. Furthermore, marshmallow is a sticky substance removed from the root of the plant. In any case, the French were the first to create a marshmallow treat. Alex Doumak patented and invented created marshmallows with molds in 1921 in the USA.
Additional Information:
Above all, Use in fudge and pies. In any case, I can’t wait to see what other ways I can use it.
Nonetheless, marshmallow fluff is not as white as the commercial stuff you can find on the shelf. However, Marshmallow root, collagen, and PB 8 can be found at health food stores.
This recipe has two Nutritional Facts below the pictures. The first Nutritional Facts are based on cups the second is based on Tablespoon servings.
Powdered Marshmallow Root, Collagen, PB8 Probiotics, and Monk Fruit Sweetener can all be found on Amazon. Read my blog post on Monk Fruit Sweetener Information.
Homemade Marshmallow Fluff
Ingredients:
- 1 teaspoon powdered marshmallow root
- 1 teaspoon collagen
- 2 caps PB 8 Probiotics
- 1/3 cup warm water
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2 teaspoons powdered monk fruit sweetener
- 1/3 cup maple sugar
- 1/3 cup powdered monk fruit sweetener
- 3/4 cup maple syrup
- 1 teaspoon pure vanilla
Directions For Marshmallow Fluff:
In a bowl combine marshmallow root, collagen, probiotics, and warm water and whisk until thoroughly combined. 
Sit the water mixture aside. Place egg whites and whisk until frothy. Add cream of tartar, and 2 tsp powdered monk fruit sweetener to the egg whites in a bowl of a stand mixer. Next, whisk until it forms soft peaks.
Sit aside. In a medium saucepan pour in the water mixture, maple sugar, and 1/3 cup powdered monk fruit sugar.
Add maple syrup and pure vanilla. Stirring until combined and no lumps. Insert a candy thermometer. Slowly bring the sugar mixture to a boil for approximately 15 minutes. Most importantly, do not stir the mixture as it will form sugar crystals. Cook until the mixture reaches a firm ball stage which is about 240-248 degrees.
Turn the mixer back on to medium speed and in a slow steady stream the sugar mixture into the egg whites until all the sugar mixture is poured into the egg whites.
Needless to say, the egg whites will deflate a little but once all the sugar mixture is added they will thicken and fluff. Although once all the sugar is incorporated into the egg whites turn the mixer on high and beat for 7-8 minutes.
Scoop out and store inside a sterilized airtight glass jar at room temperature for up to six weeks. Spread can be re-whipped by hand if it becomes flat.
Homemade Marshmallow Fluff
Equipment
Ingredients
- 1 tsp powdered marshmallow root
- 1 tsp plain collagen
- 2 capsules PB 8 Probiotic
- 1/3 + 2 cup + tsp powdered monk fruit sweetener see recipe on my blog
- 1/3 cup warm water
- 3 egg whites
- 1/2 tsp cream of tartar
- 2 tsp monk fruit sweetener
- 1/3 cup maple sugar
- 3/4 cup maple syrup
- 1 tsp pure vanilla
Instructions
- In a bowl combine marshmallow root, collagen, probiotics, and warm water whisk until thoroughly combined.
- Set the water mixture aside.
- Place egg whites and whisk until frothy.
- Add cream of tartar, and 2 tsp powdered monk fruit sweetener to the egg whites in a bowl of a stand mixer.
- Next, whisk until it forms soft peaks.
- Set aside.
- In a medium saucepan pour in water mixture, maple sugar, 1/3 cup powdered monk fruit sugar.
- Add maple syrup and pure vanilla.
- Slowly bring the sugar mixture to a boil (approximately 15 minutes).
- Stirring until combined and no lumps.
- Insert a candy thermometer into the mixture.
- Most importantly, do not stir the mixture as it will form sugar crystals.
- Cook until mixture reaches firm ball stage which is about 240-248 degrees.
- Turn the mixer back on to medium speed and in a slow steady stream in the sugar mixture into the egg whites until all the sugar mixture is poured into the egg whites.
- The egg whites will deflate a little but once all the sugar mixture is added they will thicken and fluff.
- Although once all the sugar is incorporated into the egg whites turn the mixer on high and beat for 7-8 minutes.
- Scoop out and store inside a sterilized airtight glass jar at room temperature for up to six weeks.
Important Note:
- Spread can be re-whipped by hand if it becomes flat.
Notes
| Nutrition Facts Per Cup | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 246 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 133 mg | 6 % |
| Potassium 218 mg | 6 % |
| Total Carbohydrate 59 g | 20 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 49 g | |
| Protein 3 g | 6 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 5 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Yummy ?
It is. Thanks so much for the comment. Have a marvelous day!!
thank you so much for your blog. i am now grain free due to medical reasons and kind of overwhelmed by the whole thing. i am looking forward to reading all of your posts!
Thank you for your kind words. I remember feeling overwhelmed when I first started and the feeling of being deprived. But once I got the hang of writing recipes my friends encouraged me to start this blog. Let me know how I can help. Thanks for commenting. Have a wonderful day/night!
Thank you so very much. I am sure I will questions, right now I really don’t except wishing I could get through all this terrible withdraw. Blessings to you………