Tuesday, 6 November 2012

Marshmallow Fluff for my Amazing Big Brother


A few weeks ago I posted one of my recipes to Facebook, and I got the following comment:

"So (not that I've looked at your blog/used the search facility or anything) I noticed that Laura has several mentions in the last few months while your readers have yet to find out you even HAVE a brother. This needs sorted, or I'm going to cancelled that planned visit to York."


When I finally got over the fact that my WONDERFUL big brother actually reads my blog, I quickly checked to see if he was right... and to my horror I found it was indeed true! In all my posts not only have I failed to dedicate one to him (as I did with Baked Tilapia for my sister), I have mentioned my sister on numerous occasions... and have yet to even mention the existence of my big brother! Oops.

In my defence (and to stop him from sounding like a pretty mean brother) there was no planned visit to York at the time of his writing that comment... and in the 3 years that I have lived here the scoreline of visits read something along the lines of "Sister- multiple visits: Brother- zero visits". Until this weekend.

Much to my great excitement, on Friday night not only did my brother come to visit but he brought his oh so lovely fiance too- double bonus! In celebration of this momentous occasion (and to give me an appropriate recipe to dedicate especially to him) I made Marshmallow Fluff.

If you're not familiar with Fluff, then I realise that might sound a little weird. Fluff was one of our favourite 'treats' when we were kids. It's basically a jar of what can only be described as the inside of a marshmallow after it has been toasted- light, sweet, sticky, fluffy goodness! I've heard rumours of such strange antics as eating it on toast, but for us there was nothing better than dolloping it on top of a steaming mug of hot chocolate. Bliss.

Problem was, Mum was a little more sensible than we'd have liked, and didn't want to encourage us to eat such sugary goodness on regular occasion- so our best hope was Dad. On the rare (golden) occasion that Dad would do the grocery shopping, we would jump at the chance to go with him to 'help'. Our 'helping' basically involved our very best efforts to convince Dad that Fluff was a staple in our house and that Mum would be very upset if he didn't buy it. I'm not sure how convincing we actually were, but the truth is our darling Dad is a big softy so we managed to get it anyway!

As much as I love the real deal Fluff, it is a little pricier than I'd like and, well, the truth is I just can't resist having a go myself!

So this one's for you, big brother- thank you so much for coming to visit; I loved every minute!


Homemade Marshmallow Fluff

Ingredients
¾ cup granulated sugar
½ cup golden syrup
¼ cup water
Pinch of salt
3 medium egg whites, at room temperature
¼ tspn cream of tartar
2 tspns vanilla extract

Directions
1) Whisk the egg whites and cream of tartar together in a very large bowl until soft peaks form.

2) In a small saucepan, dissolve the sugar, golden syrup, water and salt over a medium heat. Stir constantly until the mixture reaches 115c or 240f (you will need a cooking thermometer for this, but they are really cheap to buy from most supermarkets). As soon as it hits the desired temperature remove from the heat and move onto the next step.

3) If you have a stand mixer I'm very jealous and this next step will be easy to do on your own. If you, like me, have yet to convince your other half that this is an essential piece of kitchen equipment (especially if it was red!) then punish them by getting them to help. On the lowest speed possible (you do need an electric whisk for this) continue to whisk the egg whites, while at the same time your glamorous assistant is VERY slowly trickling the sugar mixture down the (in)side of the bowl. By doing it slowly you'll stop the eggs from getting cooked (eugh!), but the heat from the mixture will kill any bacteria.


4) Add in the vanilla extract, then returning to the highest speed setting whisk the mixture until stiff peaks form (this also cools the mixture dramatically). This can take about 5 minutes, so again if you don't have a stand mixer I whole heartedly suggest getting your other half to do it!

If you manage not to devour this in one sitting, then it will keep in the fridge in an airtight jar for about 2 weeks

25 comments:

  1. Found you via the Shaken Together Link Party and Boyfriend was looking over my shoulder as I read through the recipe and he's heading out to buy some cream of tartar, golden syrup (fingers crossed we can find some!) and bananas right now so I can make it in time to have fluffernutters for lunch!

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    1. Oh how fun!! If you're based in the States you may find corn syrup easier to find than Golden Syrup- I had to sub that in because I live in the UK and corn syrup is hard to find, but if you can get it that would be perfect :) Let me know how you get on!

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  2. so marshmallow cream doesn't even have marshmallows? oh my goodness I love that!

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  3. Shame on you for not mentioning your brother :P

    This recipe looks so simple. I really need to get on it! Also I have never had it in hot chocolate, but that sounds perfect. Especially since I am planning on making a big batch for Christmas morning this year :)

    Thanks for linking up to last week's Tasty Thursday!

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    1. I know, I'm a shocker, right? Not sure even this post made it up to him!

      I can't believe you've never had it in hot chocolate... you need to do that asap!

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  4. You were one of the most clicked for last week's party and featured today on the blog: http://fantasticalsharingofrecipes.blogspot.com/2012/11/tasty-treasures_17.html

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    1. Eeeek! How very unbelievably exciting! Thank you, Sarah :)

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  5. I was thinking about buying marshmallow fluff and I was kind of hoping to find a homemade recipe, but I thought it would be super difficult. I even bought marshmallows, because I thought I'd need them. And then I saw this post on RecipeNewZ - lucky me :-).
    This is really simple, I have all the ingredient, and, also lucky me, I finally have a stand mixer (maybe because I gave up from the get-go on convincing my other half that it should be red ;-) ), so this recipe is just my dream come true.
    Thank you so much for sharing! And I hope you get your stand mixer soon, and that it will be red!

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    1. Wow, you're all set to go! Really hope you like it :)

      So jealous of your stand mixer... I'm going to show your comment to Mr E and hope he is overcome by guilt... I can dream!

      Thanks for stopping by :)

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  6. I'm gonna do your recipe today and my plan is to put it on a chocolate cake as icing...!! :)

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    1. That sounds yummy! I've often wondered about using it as a filling, but was nervous to use if for icing because I'm a messy baker anyway and I thought that would just be asking for trouble! Let me know how you get on?

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  7. Just noticed that the recipe dedicated to me tops your "popular post" table- Maybe you should do it more often! I'll sell you my Paralytic Peppercorn Sauce (with extra alcohol) if you're scavenging for recipies to feature...

    Did Mum send on the apron yet?

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    1. It's my most popular by far... more than double the visits of my next most popular! I was thinking of working out how to make homemade double decker bars and dedicating it to you... they used to be your favourite, right? Basically I'm looking to use you for your apparent 'good taste' :)

      No apron yet, but they're down in March so hopefully then!

      P.s. you've no idea how much it made me smile to know my big brother visits my blog :)

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  8. OH my goodness!!!! I just made this and it is wonderful!!!! Thank you so much !

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    1. Oh yay! I'm so pleased!! Thank you for coming back to let me know, I really appreciate that :)

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  9. I know this is an very old post but I am so excited to have found it. Most recipes for marshmallow fluff include gelatin. My daughter is vegetarian and doesn't eat gelatin. I have always felt badly when I bake something using fluff and she can't eat it. Now we can fluff to our hearts' content :) Thank you! I also thought I would mention that in the US we have eggs that are pasteurized in the shell. Most grocery stores carry them and they are great for recipes like this that anyone might worry about. Perhaps you have them in England as well?

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    1. You know, I haven't seen them but I'm certainly going to start looking- that's a great idea! Thanks for mentioning it, Wendy! I really hope your duaghter enjoys this- would be such a nice treat for her!

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  10. This would be perfect between two soft and chewy cookies.

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  11. Thankyou for posting this. I am new to Fluff and an addict already. I buy mine from Asda at £2 a jar so will have a go at making this myself.
    I tried making microwave fudge but the recipes are all in the US cups and some reference to T for butter or marg? Mine turned out like a brick so I got something wrong. Would love a recipe in UK measurements :-)
    Just found a recipe for Fluff cupcakes so making those this weekend!! Yeah!!

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    1. I think in American measurements "T" usually means a tablespoon and "t" means a teaspoon, if that helps?

      I actually made fudge as part of the Christmas hampers I gave my family last year, so will post that soon and send you the link :)

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  12. Pinning this so I can read over the recipe again when it is cool enough to justify needing this for hot chocolate and things.

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  13. Nice post and keep always update, i like your blog

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