Wednesday, December 11, 2013

Homemade Marshmallow Fluff

Sorry for the long delay between posts, but fall is a busy season for me, and I went to Florida for a week, too!

Here's a handy recipe for this holiday season, it makes great s'mores topping if you can't toast marshmallows!

Homemade Marshmallow Fluff
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon fine salt
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract
1.     Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy thermometer.
2.     Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
  1. When the syrup reaches 240°F, reduce the mixer speed to low and slowly temper in about 2 tablespoons of syrup into the egg whites to warm them
(Tempering in means to add a little of the hot stuff slowly to warm the whites before adding the main amount, to keep them from cooking from the heat added too fast).
  1.  Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow fluff is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

This is similar to the traditional Seven Minute Frosting, which makes a great snowy frosting for a winter cake:

Fluffy Seven Minute Frosting
  • 1 3/4 cups sugar
  • 1/2 cup water
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
1.     In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes. 
I've made Marshmallow Fondant (MMF) using 7 oz of marshmallow fluff instead of the marshmallows, and it turned out great.  I'm not sure if the homemade version would work the same, but it's worth a try!

 If you do make MMF, just after you begin to mix in the sugar, warm up a small ball of Wilton Fondant in the microwave for no more than ten seconds, and when you start kneading the MMF, just knead in the warm fondant for a perfect consistency, great tasting fondant!

Wednesday, December 4, 2013

Gingerbread Demo this Saturday, Dec., 7:
Lisbon Michaels--10 am-12noon
Dayville Michaels--2pm-4pm

Come by and see what's in the Wilton Gingerbread House kit!!

Find out about upcoming classes, and Wilton products.

Wilton Method Cake Decorating Classes make great holiday gifts!!  
A 4 week Course (one 2hr class per week) is only $22.50 plus materials and supplies--special discount coupons for Course 1 will be available only at the demo.

Stop in and see what a fabulous gift package you can put together for your favorite baker!