We have had some wacky weather here lately in Knoxville, TN this winter. We have also had our fair share of storm warnings. I find it amusing when they issue one of these. Being from the Pacific Northwest, I grew up with storms and snow. In the years that I have been in Knoxville, we have had one real storm. Ironically, it was a tornado and not a snow storm. As soon as people hear that storm warning, they flock to the grocery store. Milk, eggs, bread. It always seems like they are making French Toast, rather than preparing for a storm.
Our last storm warning was no exception. The grocery stores were full of people and the shelves were bare. It was almost embarrassing since the city was preparing for only a couple of inches of snow that would last a day or two. While people scoured the store for that last loaf of bread, we had no problem finding the items we were after. You see, at some point during the day Brent texted me and asked me if they made organic marshmallow fluff. While most people are stocking up on bottled water, he is thinking about hot chocolate. Is it a wonder why I adore him so?! I couldn't answer him because I had never actually looked for it before. My response to that was typical: "I'm not sure. Let's make it!" And make it we did. A quick Pinterest search turned up
this recipe. We made a quick stop at the store to grab some more sugar and we were on our way. This recipe is so much easier than I expected it to be. So quickly, we were buckled in for the storm with our hot chocolate and marshmallow fluff. Since the storm we have enjoyed the fluff in our new favorite. A Nutella, marshmallow fluff, and raspberry jam sandwich. It's heavenly!
Without further ado....
Homemade Marshmallow Creme – adapted
www.craftsy.com
Ingredients:
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt
2 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
Instructions:
- In a small saucepan combine sugar, corn syrup, water and salt. Heat mixture over moderately high heat, whisking occasionally, until mixture reaches 240º on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn’t reach quite that low, so if your doesn’t either you may want to crank up the speed), until soft peaks form.
- Once sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 – 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.
Drew: 8
