Marshmallow fluff

Marshmallow fluff

By
From
Salted Caramel Dreams
Makes
285 g
Photographer
River Thompson

This fluff is so buff. It has transformative powers, transporting a boring cup of hot chocolate from ‘yawn’ to something worthy of going viral. It’s the toasted barrier that keeps oozing salted caramel inside Goozey Cookies and the slick of snazziness that will make your popsicles pop.

Ingredients

Quantity Ingredient
90g caster sugar
125g golden syrup
3 tablespoons water
2 medium free-range egg whites
1/4 teaspoon cream of tartar

Method

  1. Measure the sugar, golden syrup and water into a small saucepan and briefly stir to combine.
  2. In the bowl of an electric stand mixer, whisk the egg whites until foamy on a medium speed. With the motor still running, add the cream of tartar and continue to whisk until soft peaks form when you lift the blades out of the mixture.
  3. Now turn your attention to the water mixture. Place the pan over a high heat and bring to 115°C.
  4. Once the caramel has reached that temperature, remove the pan from the heat and leave for 20 seconds for the bubbling to subside. Then, with the motor running on high, add the hot sugar syrup to the bowl of the mixer, pouring slowly down the inside edge of the bowl to avoid splattering.
  5. Continue to whisk for a few minutes on high until thick and fluffy. The fluff is ready when it starts to clump around the whisk. It may still be warm so leave to cool fully before storing or using.
  6. Store in the fridge in an airtight container for up to 1 week.
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