Two beloved classics collide in this gingerbread-flavored marshmallow fluff. The distinctively warm, spicy flavors of gingerbread are present including ginger and cinnamon with the dark, rich flavor of molasses.
So sticky sweet and gooey – like a soft, fluffy whipped cloud that fell to earth from heaven.
Marshmallows made with egg whites are far superior to the ones with gelatin. Fluffier, lighter, creamier and tastier! No need to worry about the raw egg whites used here – you’re adding screaming hot sugar syrup to it that will cook them.
You can ice cookies or a cake with the fluff, smear it on fruit, mix it with cream cheese for a fruit dip, add dollops of it to your hot cocoa or coffee, make gingerbread s’mores, use it in place of butter on english muffins, toast, or scones and best of all use it in your fluffer-nutter peanut butter or biscoff sandwiches.
Licking it from a spoon is perfectly acceptable too. Anything goes.
For gift-giving package the fluff in little jars with cute bows wrapped around them because who wouldn’t want this in their Christmas stocking? Only a gingerbread or marshmallow hater.
Leaving more for us gingerbread-marshmallow-fluff lovers.