Wednesday, October 23, 2013

Time-Out: Marshmallow Fluff

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Let me tell you a little secret...I've never had Fluff before.  You know the stuff.  It drives John batty (no pun intended) when he hears these things he thinks I was "deprived of" as a child.  There's no need to spoil his sense of indignity.  Truth be told, I love that our family was different growing up; that my mom subscribed to the "healthy eating" movement before it was fashionable and that we pretty much knew how everything got on our table - fresh ingredients and a hard-working mom.

Once I struck out on my own, I rebelled in some ways.  But I definitely didn't rebel through food.  I kept to the same plan my mom had instilled in us - making our own food and being careful what we ate.  Therefore, yes, I'm a 27 year old who had never tried marshmallow fluff.  But that was all about to change.  You see a week before the Super Bowl, I saw these homemade peppermint patties and while I wanted to make them, the week got away from me.

Usually, when I can't make something I want to make, I forget all about them.  Sometimes, it might get pinned to my Pinterest boards but overall, I really just move onto the next thing.  But these stuck with me (probably because Peppermint Patties are some of my favorite desserts).  When I found a homemade version of Fluff, I pulled out the recipe and started mixing.  Even John called it "delicious" and we might have indulged in a fluffer-nuter sandwich.  Maybe I'm still rebelling after all!

Marshmallow Fluff (adapted from Martha Stewart)
Serves:  6 (1 1/2 cups fluff)
1 large egg white
dash cream of tartar
5 tablespoons sugar
1/4 cup light corn syrup
1/3 teaspoon vanilla

Beat egg white until light and frothy (about 3 minutes).  With the mixer running, add cream of tartar and 2 tablespoons sugar.  Beat another 2-3 minutes, until soft peaks form.  Set aside.

In a small saucepan combine 5 tablespoons water, corn syrup, and remaining sugar.  Place over medium-low heat and cook until boiling.  Start stirring occasionally and continue cooking for 10-15 minutes, until the sugar mixture reaches 240 degrees F on a candy thermometer.  If the syrup bubbles up the sides (as happened to me), just remove the pan from the heat until it goes back down.  

Begin to mix the egg white mixture again.  Very, very carefully, slowly add syrup to the egg white mixture.  Increase mixer speed to high and beat for 6-8 minutes.  Add vanilla and beat until the mixture becomes white, fluffy, and elastic, like marshmallow cream.  For me, this took 2-3 minutes more.  Allow to cool before using.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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