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
Ingredients:
- 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
Procedure:
- 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)
Recommended Listening:
that is so strange I was dreaming about making marshmallow! Except replacing the corn syrup with golden syrup and honey. What do you think?
It will be amazing! Go for it! Honey and mallow were meant to be. Just keep an eye on the pot, honey likes to boil over.