Marshmallow Fluff, similar to make as Swiss meringue and similarly versatile. Perfect for making teacakes and wagon wheels, as well as topping cupcakes! If you make this it's definitely worth investing in a little blowtorch!
Makes approx. 300g
Hands-on Time 20 minutes
3 Egg whites, large
175g Caster sugar
1 tbsp Golden syrup
1/4 tsp Fine salt
1/2 tsp Vanilla extract
Jam or electric thermometer
Electric or hand whisk
Fill the saucepan with enough water so that when you place the bowl over the pan it doesn’t touch the bottom.
Put the saucepan over a medium heat and bring the water to a simmer.
Add the egg whites, sugar, syrup, salt, and vanilla to the bowl and gently stir until combined.
Place the bowl over the saucepan and leave to sit until the mixture has reached a temperature of at least 75°C/167°F. This may take 5 or so minutes.
As soon as the mixture has reached this temperature remove the bowl from the pan and place on top of a tea towel.
Whisk on a high speed until you have a thick glossy marshmallow fluff (think a thick meringue).