Embedded Files
Blog Post Quick Links
Marshmallow Fluff Recipe
Marshmallow Fluff Recipe
Ingredients
⅓ cup (90g) water
¾ cup (180g) granulated sugar
¾ cup (240g) light corn syrup
3 (90g) egg whites (room temperature)
½ tsp cream of tartar
2 tsp vanilla extract or vanilla bean paste
Instructions
Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan. Stir until the sugar has dissolved.
Once the sugar has dissolved, stop stirring since crystals will form otherwise. Cook on medium high.
When the sugar mixture reaches 230F Start beating your egg whites
With a balloon whisk, whip the egg whites to soft/medium peaks. Approximately 3-4mins.
Remove your sugar mix from the heat once it reaches 240F
Slowly pour the hot sugar syrup into the beaten egg whites. Do not pour onto the whisk. The easiest way it to let it drizzle down the inside of the bowl. If you add the hot sugar syrup too quickly, you can ruin your meringue.
Once all the syrup has been added, turn the mixture onto high and beat until for 5 minutes
Add in vanilla and continue to whip until the fluff has cooled. It will be very thick
Place the fluff into a piping bag. Store it in the fridge until you are ready to use it. It is shelf stable for 4 weeks. However, we want it nice a firm for piping, so keep it cold if you are storing for several days or weeks before using.
Fluff can be torched and baked
Strawberry Crunch Topping
Strawberry Crunch Topping
Directions
68g freeze dried Strawberries
400g golden Oreos (or similar brand)
1/4 tsp salt
Add to a food processor and blend until a small crumble consistency
pour in 113g (1/2 cup) melted butter. blend until mixed. Refrigerate until butter hardens.
Salted Caramel Recipe
Ingredients
60 g butter
½ – 1 tsp sea salt (adjust to taste)
115 g granulated sugar
140 g heavy cream
8 g (2 tsp) extract — vanilla, rum, or bourbon
30 g (2 tbsp) molasses or 15 g corn syrup
59g (1/4) cup of Water
For a butterscotch flavor: use molasses and reduce the corn syrup by 15 g.
Instructions
Melt base:
In a heavy-bottomed saucepan over medium heat, combine sugar, water, and either molasses or corn syrup. Whisk until fully melted, then stir occasionally or gently swirl the pan.Prevent crystals:
If sugar crystals form on the sides, brush them down with a pastry brush dipped in cold water.Caramelize:
Continue cooking until the mixture reaches a deep amber color.Add cream:
Slowly pour in the heavy cream, whisking constantly. Be careful — it will bubble vigorously.Cook to temp:
Continue cooking until the caramel reaches 240–244°F (115–118°C). The exact temperature may vary slightly depending on the fat content of your butter and cream.Finish:
Remove from heat, then stir in butter, extract and sea salt.Cool & adjust:
The caramel will thicken as it cools. If it becomes too firm, rewarm gently and whisk in a splash more cream.
Why Does Caramel Recrystallize? 🤔
⚠ Undissolved Sugar — Even one grain can act as a crystal “seed.” Brush down the pan’s sides with a wet pastry brush.
🥄 Too Much Stirring — Once bubbling, constant stirring introduces air and encourages crystals.
🌡 Temperature Shock — Adding cold cream to hot caramel (or chilling it too fast) can trigger crystallization.
🚫 No Invert Sugar — Without corn syrup, glucose, or invert sugar, nothing is stopping crystals from forming.
How to Keep Caramel Silky Smooth ✨
✔ Start with a clean, heavy-bottomed saucepan for even heating.
✔ Add corn syrup, glucose, or invert sugar to stabilize.
✔ Still struggling? A teaspoon of lemon juice (acid) helps, too.
✔ Stir only until sugar dissolves, then let it cook.
✔ Watch the heat carefully — patience makes perfect caramel.
Page updated
Google Sites
Report abuse