20Prep Time
10Serves
About the bake
Marshmallow Fluff is made from beaten egg whites, sugar, golden syrup, vanilla extract and a tiny pinch of salt. We love marshmallow fluff because it goes really well with cookies and pretzels or as a topping for desserts. If you really want to push the boat out (we do...) you could even have it on top of a luxury hot chocolate for that perfect 'ahhhhh' moment. This stuff is sticky, so make sure you have a cloth and some hot soapy water on standby for clear up time.
Method
- Method
- Ingredients
- Reviews(10)
Step 1:
Place a large bowl over a saucepan of simmering water on a medium heat.
Step 2:
Combine all the ingredients in the bowl, and using an electric hand whisk,
whip the mixture until it is thick and opaque for 10 minutes continuously.
Step 3:
Once the mixture is cooked, pour it into an electric stand mixer and whisk on
top speed until the mixture is thick and very stiff like meringue. It should hold
soft peaks.
Storage & consumption
The Marshmallow should be used immediately as over time it will
separate.
Ingredients
MetricImperial
For the Fluff
- Whites x3Eggs (large)
- 150gSilver Spoon Caster Sugar
- 50gSilver Spoon Golden Syrup
- 1/2 tspSalt
- 1/2 tspNielsen-Massey Vanilla Extract
Utensils
- Large mixing bowl
- Saucepan
- Whisk
Nutritional Information
per 26g
- 80calEnergy
- 0gFat
- 0gof which Saturates
- 19gCarbohydrates
- 19gof which Sugars
- 0.7gProtein
- 0.32gSalt
Ingredients
MetricImperial
For the Fluff
- Whites x3Eggs (large)
- 150gSilver Spoon Caster Sugar
- 50gSilver Spoon Golden Syrup
- 1/2 tspSalt
- 1/2 tspNielsen-Massey Vanilla Extract
Utensils
- Large mixing bowl
- Saucepan
- Whisk
Nutritional Information
per 26g
- 80calEnergy
- 0gFat
- 0gof which Saturates
- 19gCarbohydrates
- 19gof which Sugars
- 0.7gProtein
- 0.32gSalt
Great recipes and more at BakingMad.com
Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.
