There’s nothing better than a piping hot chocolate after shoveling a few feet of snow here in New England. But what if you’re all out of marshmallows and can’t make it to the store? Or you’re craving a spoonful of marshmallow fluff in your hot cocoa? Why not make it from scratch…it’s easy enough and tastes amazing!
The recipe I used for homemade marshmallow fluff is from Martha Stewart’s website. It creates the perfect pillow-like dollop to scoop on top of you favorite hot chocolate! My favorite hot chocolate is a mocha hot chocolate. I substitute half of the called for milk/water with brewed coffee or espresso and mix in my favorite hot cocoa mix.
Enjoy your snow day and stay warm with a hot chocolate and this marshmallow fluff:
Homemade Marshmallow Fluff
Yields 5 cups
3 large egg whites
1/2 teaspoon cream of tartar
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
In a small saucepan, combine 1/3 cup water, corn syrup, and 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
This is best used as soon as you make it; however, you can store it up to two weeks in an air-tight container in the refrigerator.
Sources: http://www.marthastewart.com/255394/momma-reiners-homemade-marshmallow-cream http://whatscookingamerica.net/Candy/MarshmallowFluff.htm