Marshmallow Fluff. Or creme as some of you may call it. Perfect filling for cupcakes, topping for bars or brownies, dip for fruit, or simply dollop on top of a cup of hot cocoa. This marshmallow fluff recipe from scratch will having you grab a spoon in no time.
Ok. Fluff everyone. Let’s talk fluff. Oh my word I seriously grew up on this stuff.
Peanut butter and fluff sandwiches? Tell me this is not a new concept to you. I sometimes got crazy as a kid and threw in some chocolate chips. Clearly my sweet tooth was well developed even as a child.
Do you know that marshmallow fluff (or creme) as some of you may call it actually originated from Somerville, Massachusetts. I actually lived in Somerville (a little pocket of Boston if you are unfamiliar) for a while. So I have some serious devotion this stuff.
My one recommendation for making fluff, is invest in a candy thermometer if you haven’t already. I have this one and it is my go to usually. It clips perfectly on to the side of your pot you are using. I also have gone digital but the good old fashioned kind has never failed me.
This homemade marshmallow fluff would go perfect on top of a hot cup of cocoa as unfortunately the weather grows colder. Or perhaps maybe dip a piece in fruit in it, a strawberry perhaps? Simply spread this between two pieces of white bread and big slather of peanut butter.
What did I do with it? Oh you will just have to wait and see…
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Homemade Marshmallow Fluff
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup corn syrup or honey
- 3 egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.
2) When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.
3) By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.
4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
5) Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.
6) Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat".
Adapted from King Arthur Flour
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