The nice weather we’re having makes me think about camping, and that makes me think about campfires, and THAT makes me think about having a s’more around the fire. And you can’t have s’mores without the ‘mallow, of course.
This recipe for marshmallow fluff is essentially an Italian meringue with a heavy dose of corn syrup. It is sweet and sticky and ideal for torching!
This fluff can be used for a variety of uses, including filling macarons, or used in that s’more-in-a-mason-jar we talked about (graham crumb recipe to come), or maybe you just need to store some in the fridge to grab a spoonful every now and again.
Makes 3-4 small (1/2 pint) mason jars
- 100 g egg whites
- 2/3 cup + 2 Tbsp Sugar
- 1/3 cup water
- 3/4 cup white corn syrup (dark can be used in a pinch)
- 1 tsp pure vanilla extract
- Bring water, corn syrup and the 2/3 cup sugar to 240°F
- Whip whites to frothy and add the 2 Tbsp sugar. Whip to soft peaks.
- Pour syrup slowly into whipping whites and continue to whip on high for 5-6 minutes.
- Add vanilla and whip for another minute.
Use as needed! Or put into jars and refrigerate. (shelf-life about 1 week)