Saturday, July 7, 2012

Homemade Marshmallow Fluff: My sweet sweet cloud


Well, this one is not for eating on hand, ^^, but I ate a lot of it while making, hehe. I think that it will be great to have this kind of recipe on hand esp. when going to supermarket is not convenient for me (have to ask for someone to drive for me -*-). 
So, rather than feeling frustrated, making it by myself is not hard, and it's a good time to share this recipe with you. It's basic method is the same as making Italian meringue, but the different is in the ingredients, this one contain large amount of corn syrup. The marhmallow fluff can be use as a topping, frosting, and if you like me, dip your finger into tit and enjoy this lovely sweet cloud on its own is not bad at all, ^^.

Homemade Marshmallow Fluff
Makes about 2 cups
60g .............................. Egg whites
55g .............................. Water
150g ............................ Sugar
160g ............................ Corn syrup
...................................... A pinch of salt
1-1 1/2 tsp .................. Vanilla extract

 Pour water, sugar and corn syrup into a medium saucepan, and bring to boil over high heat. Meanwhile, whip the egg white until firm peak form. When the syrup reach 115 °C, slowly pour the hot syrup into the egg bowl, whip all the time with high speed.
 Add the vanilla extract and salt, whip until cool completely.
Can be kept in airtight container in the refrigerator for up to 2 weeks.

Homemade Marshmallow Fluff: My sweet sweet cloud

5 comments:

Nashreen said...

OMG.... there is no commercial marshmallow fluff in Mauritius.... Now i can make mine ^_^.. thank you for this wonderful recipe ;-)

Anonymous said...

Hi,I don't have a thermometer to knew the temp, can u plz give me approximate time for the syrup:)
Thanks

dailydelicious said...

You can check the stage of the sugar syrup by dropping a small amount of syrup into chilled water it will forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.
It's hard to give you the approximate time, and the right temperature of the syrup is very important when working with it.

dailydelicious said...

You can check the stage of the sugar syrup by dropping a small amount of syrup into chilled water it will forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.
It's hard to give you the approximate time, and the right temperature of the syrup is very important when working with it.

Anonymous said...

Hi, I tried your way and the result was delicious :)) thank you
P.s: I Luv ur blog

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