Homemade Marshmallow Fluff! Let me repeat, homemade Malle Fluff! This amazing recipe comes only with maple syrup, unpublished gelatin, vanilla and water. He and a stand mixer really needs you to hit your own whip Maple marshmallow fluff At home
Can I really stop doing anything in this amazing maple marshmallow fluff?! The answer is not clearly. Lee, Rosie and I had time for our life and was shooting for this mallow Phulf in the studio. Not only does it make your kitchen smell like an old -fashioned candy shop, it is just so fun and sweet. And yes, if you were thinking, then the girls and I really expelled our kitchen blow flashlight to toast this mole fluff. And is something better than the smell and taste of Toast Mowls?! Probably no.
Mallu full material
- Maple syrup: My Go-to Natural Sweetner for so many dishes, including this maulo fluff! You will boil the maple and the goodness of water bubbly on the stovetop reaches 240 ° F. It will look more as the onset of caramel after reaching this temperature, but you will quickly remove it from the heat and transfer it to a stand mixer in whipp in whipp in puffed with gelatin.
- Gelatin: You just need a packet of unforestaded gelatin. You will get it with a little water and let it set under your stand mixer, while the maple is boiling.
- Vanilla: I like to use vanilla bean paste because it gives this marshmallow to really rich, warm vanilla taste, but Vanilla extracts will definitely work, also.
- Water: You will need some water to set the gelatin, and a little more to dilute the maple syrup slightly.
Equipment to collect
- stand mixer: A kitchen is a stand mixer goat, but any stand will mix. Please note that if you have a less powerful stand mixer, it may take longer to whip your marshmallow fluff in soft peaks.
- Stock Pot: Do not become foolish with small amounts of maple and water in the bottom of your vessel, before it becomes hot. When the temperature rises, the mixture will raise the sides up, so you want a pot with long sides.
- Candy Thermometer: A candy thermometer is good for this recipe as you can hook it on the edge of your stock pot and check from time to time as the temperature of the maple rises to 240 ° F. If you do not have one, a digital thermometer works very well, just be sure to check the temperature so that the maple does not burn.
Stove and hand
Standing Mixer
This stove and hand standing mixer is our favorite!
Make the perfect marshmallo fluff
This recipe is really easy until you follow some supporting tips. For the perfect Malle Fluff, I recommend:
- Use a large stock pot: While maple and water can look like very small amounts when you start boiling it, it will quickly bubble the edges of your vessel, so you want to make sure that you have a long stock pot, so the candidate does not bubble on the maple pot (while speaking, it is a terrible mess to clean 🫣).
- Whip on it high: I am talking about the highest level that your stand mixer goes. Hot maple and gelatin will be puffed with a ventilated, fluffy marshmalo, which is done when it is done when it is done in soft peaks. You will not get this result using hands or using a slow mixture. I put a tea towel above my stand mixer to avoid any splash.
How to serve marshmallow fluff
I don’t know if you can immerse anything in this maple marshmallow fluff which did not get a wonderful taste. Some of my favorite include:
Store any remaining Marshmallow fluff in an air-tight container in the fridge. To refresh the refrigerated fluff, bring it to room temperature for 10–15 minutes and then briefly whip using a hand mixer. This will add the air back to the full and revive its alcoholic, sticky texture.
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Add and cup water and gelatin to the stand mixer’s bowl fitted with whisk attachment. Set separate for 5 minutes to bloom and harden the gelatin.
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In a large stock pot, add the remaining ½ cup water and maple syrup. Make sure your pot has sides, as the mixture will be bubble and caramel will be colorful. Bring the mixture into a boil and heat it at 240 ℉. There is no need to do whisk. If you do not have a candy thermometer, you can use digital meat thermometer.
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Once the syrup mixture has reached 240 of, which removes from the heat and immediately moves to the stander’s bowl. Then add vanilla extracts.
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Fold the mixer on high and whip the mixture for 5-10 minutes (took our about 6). You know that this is done when it becomes light in color and soft peaks are formed. It should look similar to the stores-fed marshmallow fluff.
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Serve full with all your favorite fixing.
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Store the remaining in an airtight container in the refrigerator.
- Place a tea towel on top of the stand mixer so that there is no splator.
- 240 ℉ is not an accurate number, although significant changes above or below this temperature can change the stability of the full.
- To refresh the refrigerated fluff, bring it to room temperature for 10–15 minutes and briefly whip using a hand mixer.
Calorie: 113 Kilo calorie, Carbohydrate: 27 Yes, Protein: 1 Yes, thick: 0.001 Yes, Sugar: 24 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
