Marshmallow fluff needs a syrup, such as corn syrup or glucose syrup, in its recipe to help prevent sugar crystallization. Without a syrup, the sugar in the mixture can clump together and form crystals, resulting in a gritty texture rather than the smooth and fluffy texture that is characteristic of marshmallow fluff. The syrup also helps to keep the mixture stable and prevents it from collapsing after being whipped, resulting in a light and airy texture.
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- 100 Grams raw caster sugar BUY
- 50 Grams water
- 150 Grams pure maple syrup
- 2 egg whites
- 1/2 Teaspoon cream of tartar
- 1 Teaspoon vanilla bean paste BUY
Place sugar, water and maple syrup in a saucepan. Stir to combine. Place over medium-high heat. Do not stir. Heat till it's 115 degrees.
Meanwhile, place egg whites and cream of tartar into Thermomix bowl and whip 4 min/37/Butterfly/speed 3.
When sugar syrup has reached temp, slowly pour into egg whites while whipping 5 min/speed 3.
Add vanilla and continue whipping 5 min/speed 3.
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