Pumpkin Fluff
Making homemade fluff is incredibly easy and this Pumpkin Fluff adds a seasonal pumpkin spice flavor to the classic whipped marshmallow spread. It has so many uses from peanut butter and pumpkin fluff sandwiches to a hot chocolate mix-in and more.
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Makes: 4 cups
Ingredients
- ¼ cup + 1 Tbsp water
- ½ cup granulated sugar
- ½ cup corn syrup
- 2 large egg whites
- ¼ tsp cream of tartar
- ⅛ tsp salt
- 2-3 Tbsp pumpkin puree
- 1 ½ tsp pumpkin pie spice
Instructions
- Place water, sugar, and corn syrup in a medium saucepan over medium-high heat. Stir to combine. Then let saucepan sit on heat (without stirring) until the mixture reaches 240°F on a candy thermometer (this will likely take about 10-15 minutes).
- While mixture is heating, place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium until egg whites are foamy. Add cream of tartar and salt and increase mixer speed to high, continuing to beat until soft peaks form (this means egg white will droop a bit when you lift out the beater).
- Once syrup comes to temperature, turn the mixer back on low and very slowly pour the syrup into the egg whites. Once all syrup is poured, increase speed to high and mix for 5-6 minutes, until mixture fluffs up and is glossy.
- Add 2-3 Tbsp pumpkin puree and pumpkin pie spice and mix on high for two minutes. Using 3 Tbsp of puree will give you a stronger real pumpkin flavor, but it makes for a bit of a thinner, less "stiff" fluff.
- Store pumpkin fluff in an airtight container and keep in the fridge. It should stay fresh for about a week.
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