Delicious dolloped onto cupcakes, spread on white toast with Nutella, in s’mores or spooned straight into your mouth, a jar of fluff is a fabulous way to treat yourself or your loved ones. Stored in an airtight jar at room temperature, this fluff will last up to a week and a half.
Home-made marshmallow fluff
- 60ml (4 tbsp) water
- 165g sugar
- 280g liquid glucose (available at speciality baking stores and some pharmacies)
- 115g egg white (from about 4 large eggs)
- 1,25ml (¼ tsp) cream of tartar
- pinch salt
- 10ml (2 tsp) vanilla essence/a few drops of your favourite essence, like raspberry or strawberry.
Before you start, make sure all of your ingredients are weighed up and ready to use. Place the water, sugar and glucose in a medium pot over medium heat, without stirring at all, 10 – 15 minutes. Place a sugar thermometer into the pot to monitor the temperature (it’s ready once it reaches 116°C), while you prepare the egg whites.
When the sugar syrup reaches 110˚C, beat the egg whites and cream of tartar to soft peaks in a stand mixer fitted with a whisk attachment, so as to be ready at the same time as the sugar syrup.
Once the sugar mixture reaches 116°C, carefully remove from heat and allow to cool, about 20 seconds. While the mixer runs on high, whisking the egg whites, slowly drizzle the hot syrup into the egg whites. Continue to mix, 6 minutes. Add the salt and essence and whisk, a further minute.
To store your marshmallow fluff in sterilised jars, it’s easiest to put it in a piping bag fitted with a large plain nozzle and pipe the mixture into the jars – this avoids making a sticky mess of the jars.
Recipe by Claire Ferrandi
Styling by Nomvuselelo Mncube
Photograph by Dylan Swart