Marshmallow Fluff

Breaking eggs is easy, separating eggs is only slightly harder. Today, however, I had a real issue with it. I went through two eggs before I stopped breaking the yolks and actually separated out four whites. Not to be wasteful, I made some scrambled eggs.

Then I really got cracking (pun completely intended) on the recipe for Fluff. I got the recipe out of Retro Desserts by Wayne Harley Brachman. It involves bringing corn syrup, sugar and water to 246 degrees (what’s known as a “hard ball” state, it says) and then adding it to stiff egg whites. Not being the pastry chef of the family, I was a little weary of the turn sugar into a hard ball state, as that is pretty darn close to candy making. I did it, though! The fluff was warm and delicious and now lives in my refrigerator. When it runs out, I think I’ll be making more. There’s only one downside to the ooey gooey goodness is the clean up, which I am putting off for a little while.

Things I’m considering doing with the fluff:

Buying (Baking?) Brioche and making a sandwich of fluff and nutella. If I French Toast that, do I go to diet hell or breakfast heaven?

Fluffernutters, of course.

Spread on top of brownies and the ganache the whole thing.

Scoop it up with my finger.

Melt a little and pour it over ice cream, or blueberry pie, I’m not sure why, but that just popped into my head and now I must have it.



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3 responses to “Marshmallow Fluff

  1. Heather

    You could put it between two graham crackers and dip it in chocolate making bite sized smores!

  2. We mixed our fluff with butter to create a fabulous cream filling for cream filled cupcakes. Yummy! Ours was store bought though…I bet yours is fabulous!

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