Here's a handy recipe for this holiday season, it makes great s'mores topping if you can't toast marshmallows!
Homemade Marshmallow Fluff
INGREDIENTS
- 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
INSTRUCTIONS
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.)
- 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).
- 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
Ingredients
- 1 3/4 cups sugar
- 1/2 cup water
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions
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.
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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!
BIG HINT:
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!
