Creamy and gooey strawberry marshmallow fluff.
Hello, hello. I’m back! I needed to take a break and re-think my next moves for my blog. I have a plan what I want to change and what improvements I need to make so my blog is running smooth. Moreover, I was checking my old posts and noticed lots of issues which I will need to fix as well. Yes, this is the plan and I hope I will stick to it. It’s been a while (over a month) since I shared a recipe so let me introduce you to my latest creation – strawberry marshmallow fluff!
How to make strawberry marshmallow fluff?
Making this recipe is quite straightforward but it requires not only precision to achieve great results but also using a kitchen thermometer. You will need to make sugar syrup and bring it to a certain temperature (120C) this is why it is crucial to use a kitchen thermometer.
Another important matter is making sure that the bowl for beating egg whites is moisture and grease free. The tiniest amount of of the aforementioned will prevent from egg whites to be beaten up properly.
Using freeze-dried strawberry powder was the best option to add a potent strawberry flavour. I love using freeze dried fruit in my recipes as it allows me to create beautiful flavours without affecting the consistency. I tried adding strawberry puree to marshmallow fluff but it did not work and turned it into a soup. Do not recommend 🙂 The amount of strawberry powder I used in this recipe gives just the right strawberry vibe. Of course it can be changed do suit your own taste.
What does the strawberry marshmallow taste like?
Simply speaking – it tastes lush! It is obviously very sweet but at the same time it does not taste sickly sweet. If it makes sense? It’s fluffy, light, creamy and is bursting with tangy strawberry flavour.
How can I use strawberry marshmallow fluff?
The options are pretty much limitless. You can just eat straight on its own. Also, you can add it on top of ice cream or cookies. The consistency is pipeable so it is great as cake or cupcake frosting or as a filling for macarons. The sky is the limit really.
If you are looking for more strawberry desserts, check out the following recipes:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – https://livforcake.com/homemade-marshmallow-fluff/
Enjoy!
Strawberry marshmallow fluff
Creamy and gooey strawberry marshmallow fluff.
Ingredients
Instructions
-
IMPORTANT: to make this recipe you need a sugar thermometer and a scale.
-
IMPORTANT: you will be dealing with hot sugar syrup, so please please please BE CAREFUL
-
In a medium pot add sugar, water and golden syrup, stir well until sugar dissolves.
-
NOW, add sugar thermometer to the pot (if you use one) and turn the heating on medium. If you are using different kind of sugar thermometer ( digital, etc) keep checking the temperature.
-
It will take some time (about 10- 15 minutes) for the sugar syrup to heat up. You are aiming for 120C°, so called soft ball stage. You will notice that bubbles will start to form. The longer you boil your sugar syrup, the thicker it will become and bubbles will become bigger.
-
In a medium bowl add egg whites and salt. If you are using plastic bowl, clean it well with vinegar or lemon juice. Remember, if there is a tiny amount of grease or moisture in the bowl, the meringue will fail to beat up.
-
When sugar syrup reaches about 110°C start beating up egg whites until you get soft peaks.
-
Then, when the sugar syrup reaches 120C°, turn the gas off and slowly start pouring the hot syrup into the meringue. The safest way doing it is to pour the syrup on the side of the bowl. Keep pouring the syrup while whisking ingredients.
-
When all the syrup has been added to the meringue, keep whisking the mixture for about 5-6 minutes until it thickens up and cools down.
-
Next mix in freeze dried strawberries
-
Store strawberry marshmallow fluff in an air tight container for up to a week.
-
Enjoy!
Note
Tips:
- I have used golden syrup in this recipe as this is what I had at home, but you can use corn syrup or honey or glucose syrup as well. Please bear in mind that some food extracts can color your marshmallow fluff.
Â