Marshmallow Fluff
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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Need
- 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
Do
- 1
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.
- 2
Meanwhile, place egg whites and cream of tartar into Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3.
- 3
When sugar syrup has reached temp, slowly pour into egg whites while whipping 5 min/speed 3.
- 4
Add vanilla and continue whipping 5 min/speed 3.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
