Homemade marshmallow fluffy! Let me repeat, homemade Marrow fluff! This amazing recipe features maple syrup, flavorless gelatin, vanilla and water together. And a stand mixer is everything you need to whip your own maple marshmallow fluff at home.
Can I stop literally dipping something into this amazing maple marshmallow fluff? ! The answer is obviously no. Lee, Rosie and I spent time in the studio making and filming this Mallow fluff. It not only makes your kitchen smell like an old-fashioned candy shop, it’s also very fun and sweet. And yes, if you were wondering, the girl and I actually pulled out our kitchen blow torch and toasted this Marrow fluff. And is there anything better than the smell and taste of toasted mallow? ! Probably not.
Mallow cotton fluff ingredients
Maple Syrup: My go-to natural sweetener for so many recipes including this mallow fluff! Bring the maple and water to a boil until the foamy goodness reaches 240°F. Once this temperature is reached, it looks like the start of the caramel, but quickly remove it from the heat and transfer it to a stand mixer to fluff along with gelatin. Gelatin: All you need is one packet of tasteless gelatin. Mix it with a bit of water and place it on the bottom of a stand mixer while the maple is boiling. Vanilla: I like to use vanilla bean paste. Because it gives this marshmallow fluff a really rich and warm vanilla flavor, but the vanilla extract definitely works too. Water: To set up gelatin, you need a little water to thin the maple syrup a little.
Collecting equipment
Stand Mixer: KitchenAid Stand Mixer is a goat, but the stand mixer is optional. With a powerful stand mixer, it may take longer to whip marshmallow fluff to its soft peak. Stock pot: Don’t be fooled by the maple and water at the bottom of the pot before it gets hot. As the temperature rises, the mixture bubbles to the sides, so you’ll need a pot on the tall side. Candy Thermometer: Candy Thermometer is perfect for this recipe as it can be hooked to the edge of a stock pot and checks regularly when the maple temperature rises to 240°F. If you don’t have one, a digital thermometer will work well. Check the temperature frequently to prevent the maple from burning.
Furnace and hand
Standing mixer
This hearth and hand standing mixer are our favorites!
Makes the perfect marshmallow fluff
This recipe is really easy as long as you follow some pro tips. For the perfect Marrow fluff, I recommend:
Use a large stock pot: Maple and water may appear to be a very small volume as they start to boil, but quickly whisk the sides of the pot. So, I want to make sure there is a tall stock pot so that candied maple doesn’t foam on the pot (this is a terrible mess). High whip: I’m talking about the highest level that your stand mixer goes. By whipping hot maple and gelatin as quickly as possible, you’ll create airy fluffy marshmallow fluff that will be held at a soft peak when it’s done. You can’t get this result by mixing by hand or slowing the mixing speed. I put a tea towel on the stand mixer to avoid splatter.
How to Provide Marshmallow Fluff
I’m not sure if I can dip anything into this maple marshmallow fluff that didn’t taste amazing. Some of my favorites are:
Store remaining marshmallow fluff in an airtight container in the fridge. To refresh the refrigerated fluff, bring it to room temperature for 10-15 minutes and whip it for a short time using a hand mixer. This will bring the air back to fluff and bring back a fluffy, sticky texture.
Add a glass of water and gelatin to a bowl of a stand mixer with a whisk. Set aside for 5 minutes until the gelatin is blooming and hard.
To a large stock pot, add the remaining ½ cup of water and maple syrup. Make sure the pot has sides as the mixture bubbles and turns into a caramel color. Bring the mixture to a boil and heat to 240°C. There is no need to whisk. If you don’t have a candy thermometer, you can use a digital meat thermometer.
Once the syrup mixture reaches 240°, remove it from the heat and immediately transfer it to a bowl of a stand mixer. Next, add the vanilla extract.
Turn the mixer on high and whip the mixture for 5-10 minutes (our one took about 6). I know it was done when the colour became lighter and softer peaks formed. It should look very similar to store-bought marshmallow fluff.
Provide fluff with all your favorite fixtures.
Store leftovers in an airtight container in the fridge.
Place a tea towel on top of the stand mixer to ensure there is no splatter. Although 240 is not an exact number, this significant change above or below temperature can change the consistency of the fluff.
To refresh the refrigerated fluff, bring it to room temperature for 10-15 minutes and whip it temporarily using a hand mixer.
calorie: 113 kcal, carbohydrates: 27 g, protein: 1 g, fat: 0.001 g, sugar: twenty four g
Nutrition information is calculated automatically and should only be used as an approximation.
