RECIPE: MARSHMALLOW FLUFF
MARSHMALLOW FLUFF
Whip up a batch of homemade marshmallow fluff with our marshmallow fluff recipe. It is pillowy soft and silky, deliciously sweet and sugary and just like eating clouds. Yum! You can use it to fill cookies and cakes or just lick it straight from the whisk!
Equipment
- Stand mixer with balloon whisk attachment
- Sugar thermometer
- Pan
- Glass storage jars
Ingredients
- 170 g caster sugar
- 175 g golden syrup
- 60 ml water
- 3 egg whites
- 1/2 tsp cream of tartar
- 10 ml vanilla extract
Instructions
- Weigh the sugar, syrup and water into a pan. Gently heat the mixture, stirring until the sugar is dissolved.
- Place a sugar thermometer into the mixture and turn up the heat slightly. Contnue to heat the mixture until it reaches a temperature of 120c. DO NOT stir during this stage.
- While the sugar mixture is coming up to temperature (but keeping an eye on it), beat the egg white and cream of tartar together until soft peaks form.
- Once the sugar mixture has reached the correct temperature, slowly and carefully trickle it into the whipped egg whites with your mixer on the lowest setting. Keep going until you have added all the sugar mixture.
- Add the vanilla extract then turn up your mixer to high speed and beat for 5+ minutes until your have stiff peaks. You now have marshmallow fluff. Yay!
- Transfer the marshmallow fluff to sterilised jars (assuming you have been able to resist eating it all straight from the mixer!)
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