Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud. Food for angels.
Marshmallow fluff is most famous for being half of the duo that makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies, broiler s’mores or to frost a cake since it’s almost identical to Italian meringue.
A gooey dollop dropped into hot cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . it’s pretty hard not to.
The process of making fluff is not at all complicated, but requires a candy thermometer and a stand mixer. Corn syrup and sugar is heated to the softball stage and drizzled into egg whites that have been beaten into stiff peaks. They are whipped together on high speed resulting in billowy mounds of super sweet fluff.
This recipe uses corn syrup, a product that has been around since the late 1800′s. Our ancestors recognized it as food. It is not the same thing as high fructose corn syrup. I’m not afraid to use it. Or eat it. Occasionally.
Update: The Strawberry Fluff is finally here! Eggless and Corn Syrup Free. Chocolate version coming soon!