Buzz
Marshmallow fluff is an iconic American topping. It's irresistibly sweet, with a light, meringue-like texture that appeals to all palates. While store-bought tubs are readily available in the States, making this fluffy spread at home is simple. This homemade version is not only vegetarian-friendly, but it also offers an unexpected depth of flavor, thanks to a touch of bourbon and fresh ginger.
Personally, I’ve never felt the need for marshmallows on my yams (or sweet potatoes, depending on the variety). The natural sweetness of sweet potatoes is already in their name, so adding a sugary, gelatin-based topping always seemed a bit redundant (though I’m not opposed to it).
But when you make your own marshmallow fluff—essentially a meringue with boiled syrup—two things change. First, you can skip the gelatin, ensuring your yams are completely vegetarian-friendly. (I always feel bad when vegetarians can’t join in on the vegetable side of Thanksgiving.)
Choosing homemade marshmallow fluff over store-bought options allows you to tailor it to your taste. I use this recipe from Epicurious as a base and then get creative with add-ins. For instance, freshly grated ginger brings a warm, spicy kick that balances out the sweetness. I also prefer bourbon over vanilla extract, though you’re free to use whichever extract you prefer. If ginger isn’t your favorite, try adding citrus zest, cinnamon, cardamom, or any other flavor you think would complement yams. (And if you’re feeling adventurous, mix and match any of the above!)
Making your own marshmallow fluff is simple, but a couple of tools are necessary. You’ll need a thermometer and a stand mixer, but that’s about it.
Homemade Marshmallow Fluff
Ingredients:
1 cup plus 2 tablespoons light corn syrup
1 cup water
3/4 cup sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon bourbon
3 teaspoons fresh ginger
Prepare all your ingredients and set up a mise en place, as you’ll want everything ready before separating egg whites while syrup boils on the stove. (If you're unsure what to do with the yolks, try curing them.) In a medium saucepan, combine corn syrup, one cup of water, and sugar. Stir until the sugar dissolves, then insert a candy or digital thermometer into the pan. Allow the syrup to come to a boil and cook without stirring until it reaches 238°F, occasionally brushing the sides with a wet pastry brush to prevent sugar crystals from sticking.
While the syrup boils, add egg whites, cream of tartar, and bourbon to the bowl of your stand mixer, fitted with a whisk attachment. Once the thermometer reads 230°F, beat the egg whites at medium speed until stiff peaks form. When the syrup reaches 238°F, add the ginger to the egg whites, then slowly pour the syrup down the sides of the mixing bowl, continuing to beat until the marshmallow topping is thick and glossy, about five minutes. Spread it over your yams—I prefer making mine in the Instant Pot—and broil for around a minute to brown. If you want a smooth, even topping, get it on the yams quickly before it becomes too difficult to spread. (If it hardens, you can microwave it for 10 seconds to soften it again.)
You can make the fluff ahead of time and store it in the fridge in a sealable container. (Be cautious, as plastic wrap will stick to it.) To use, microwave in 10-second intervals until it becomes spreadable, then apply it to your yams and broil as instructed above.
