How to Make THC-Infused Marshmallow Fluff
(the spreadable, pillowy cloud – perfect for s’mores, hot cocoa, or straight from the spoon)
Light, airy, vanilla-sweet fluff with zero weed flavor. Spreads like a dream, pipes beautifully, and turns any dessert into next-level indulgence.
What you need (for ~3 cups fluff @ 600 mg THC total)
- 3.0 g flower @ 22–25 % THC (or 1.5 g good kief) → ~600 mg usable THC
- ½ cup (120 ml) light corn syrup (divided)
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) water
- 2 large egg whites (room temp)
- ½ tsp cream of tartar
- 1 tbsp vanilla bean paste (or extract)
- Pinch fine salt
- ½ tsp liquid sunflower lecithin (for even distribution)
Decarboxylation
240 °F for 40 minutes in sealed mason jar.
Infusion
½ cup (120 ml) light corn syrup + lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC corn syrup
Fluff Base
All 600 mg THC corn syrup
Remaining ¼ cup plain corn syrup
¾ cup sugar
¼ cup water
2 egg whites + cream of tartar
Vanilla + salt
Steps
1. In small pot: combine sugar + water + plain corn syrup → heat to 240 °F (soft-ball) without stirring.
2. Meanwhile: whip egg whites + cream of tartar to stiff peaks.
3. Slowly stream hot syrup into whipping whites (stand mixer low speed) → add THC corn syrup + vanilla + salt → whip on high 5–7 minutes until thick, glossy, and cooled.
4. Transfer to airtight jar → rest 2 hours (fluff thickens slightly).
Results
- Texture: silky, spreadable, stable at room temp
- Flavor: pure vanilla marshmallow – no green notes
- Shelf life: 2 weeks room temp, 1 month fridge
Dosing examples
- 1 tbsp = ~25 mg THC
- Spread on graham with chocolate = elevated s’more
- Swirl into brownies = ripple magic
Pro tips
- For toasted fluff: torch lightly – holds shape beautifully.
- Pipe into hot cocoa for instant foam crown.
- Double batch always – this stuff disappears.
Cloud in a jar achieved.
Your fluff game just went pro.
Spread generously.