Marshmallow fluff is an interesting substance. As I live in Australia I never knew what it was until i came to America and got a jar of it. I absolutely LOVE IT!!! It helps with making fudge, frosting, marshmallows and os many more things! The only issue is I can't find it where I live.
After trying it and asking my family in America they gave me their copy cat recipe for making it myself and I am so glad they have i make it all the time and use it in baking. I personally find fresh made marshmallow fluff is slightly creamier and has a nice taste!
Step 1: Ingredients
¾ Cup icing sugar
1 egg white, room temperature
1 ½ tsp Vanilla extract/essence
½ tsp salt
¾ Cup light corn syrup or glucose syrup
Step 2: Equipment
- Electric beater
- Mixing bowl
- Bowl scraper
- Air tight container (storage)
Step 3: Make Stable Egg Whites
To ensure the marshmallow fluff stays nice and fluffy and so that the egg whites do not separate use room temperature eggs. Slowly beat the egg whites and add 1/2 a twaspoon of salt, this also helps to stabilize the egg whites. Continue to beat the egg whites until they are thick and foamy.
Step 4: Add the Sugar
Once the egg whites are foamy add the corn syrup/ glucose and continue to beat. Then add the icing sugar and vanilla for about 2-3 minutes until the mixture is about double in size and is glossy.
A good way to check is to lift out the beaters and the 'meringue' holds its shape or slowly drips back into the bowl.
Step 5: USE!
Once you have made your 'marshmallow fluff' you can place keep this in an airtight container in the fridge until needed. This is great for all different uses in baking.
my personal favourite is over a brownie or chocolate cake and blowtorched slightly to give a roasted marshmallow effect.