HOMEMADE MARSHMALLOW FLUFF
Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud!
3 large egg whites
2/3 cup plus 2 tablespoons sugar
¾ cup light corn syrup or golden syrup
1 teaspoon pure vanilla extract
Yield: About 5 cups
Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 ºF on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.
Recipe and photo: Anton Fourie
Ek pipe nooit die koeke nie. Ek is nie baie kunstig nie, maar ek het van die fluff al 2 maande in die yskas gehou dan was hy nog net so styf soos toe ek dit gemaak het.