Ham: Hey, you want a s’more?
Smalls: Some more of what?
Ham: No, do you want a s’more?
Smalls: I haven’t had anything yet… so how can I have some more of nothing?
Ham: You’re killing me, Smalls! These are s’mores stuff. Now pay attention…
It’s National Toasted Marshmallow Day! And what do you think of when I say “toasted marshmallow?” S’mores, of course! Americans have a deep rooted passion for this dessert. In addition to classic movies, it brings back memories of fireside outings, summertime heat, and hearty laughter.
While I already have a recipe for standard marshmallows, I thought I would add marshmallow fluff to this classic. It will not hold it’s shape well in the traditional sandwich form, but works perfectly for a dessert made inside a glass or shooter, for topping a rich chocolate ganache pie, or for a base in a trifle-style dessert. This is one of the most versatile products in my aresenal. Aside from the obvious use in S’mores, this works very well when you add some strong spices like chinese five spice or nutmeg and pipe a bit into a thick bisque of root vegetables.
- 90 grams egg whites
- 700 grams light corn syrup
- 200 grams powdered sugar
- Combine all the ingredients in the bowl of a stand mixer.
- Add any other spices, extracts, or coloring you want and whisk on the highest setting until you have a thick, shiny marshmallow batter.
- The longer you whip it, the more aerated and fluffy it will become. 6 minutes will create a runny batter that settles completely flat and smooth; ten minutes will add as much air as it will take and create a thick, rich batter.
- Marshmallow fluff is easiest to handle with a piping bag and stores refrigerated for about two weeks.