Comments on: Homemade Marshmallow Fluff

By: Moth

Moth — Fri, 04 Oct 2024 23:22:07 +0000

I’ve made this twice as a base recipe for fruity marshmallow fluff. I personally prefer stiffer fluff, so I brought the sugar to around 155-160°F (hard ball stage) instead of 140°F (soft ball stage).

Instead of using vanilla at the end, adding about 15g of citric acid and a bit over half a teaspoon of fruit flavoring directly to the sugar as soon as I took it off the heat made it nice and sour and fruity. (Couldn’t find a recipe for sour or fruity fluff, but this was easy to adapt! I’d add 5-10 grams of citric acid if you just want a nice fruit flavor without it being particularly sour)

By: Olivia

Olivia — Wed, 25 Sep 2024 16:40:39 +0000

In reply to Esther. Thank you, Esther! I'm glad you found it easy to follow :)

By: Esther

Esther — Tue, 24 Sep 2024 17:05:17 +0000

Thank you for pointing out that we can also use honey, as I don’t always have corn syrup. Good thing you mentioned that the egg white will deflate before fluffing up again. Overall great and clear instruction.

By: Olivia

Olivia — Fri, 20 Sep 2024 23:40:52 +0000

In reply to Emily. Hi Emily! Your combo sounds totally delish. Glad you loved it!

By: Emily

Emily — Fri, 20 Sep 2024 05:41:21 +0000

This was really good! Just be aware that if you use honey instead of corn syrup the fluff will have a VERY honey-forward flavor, but it worked really well in my scenario! I used it as an ingredient in a filling for homemade oatmeal cream pies and it was yummy! 🙂

By: Olivia

Olivia — Fri, 06 Sep 2024 23:20:17 +0000

In reply to Carrie. Hi Carrie! So glad you liked it :)

By: Carrie

Carrie — Fri, 06 Sep 2024 16:19:18 +0000

This was my first time making fluff, or cooking with something needing a candy thermometer. I didn’t have cream of tartar so I substituted for 1 tsp of lemon juice and still achieved what I assume is proper results and it tasted great. I made it to make filling for oatmeal pies but I am also considering making pegan logs.

By: Olivia

Olivia — Wed, 31 Jul 2024 17:09:05 +0000

In reply to Sandi Rice. Hi Sandi! I haven't made a wedding cake myself so I can't give advice in that regard, but if you have any specific questions about my recipes I can help you out!

By: Sandi Rice

Sandi Rice — Tue, 30 Jul 2024 13:40:28 +0000

I’m making my own wedding cake. I’m in a small town and the only wedding cakes available are not delicious. Mine may not be as beautiful but mine will be delicious. I’m doing a main cake and two smaller. Three flavors, all on a pedestal cake plate. Any advice you could give?

By: Olivia

Olivia — Thu, 11 Jul 2024 18:54:27 +0000

In reply to Michelle. Hi Michelle! I'm not sure how that would have happened! Did you make any adjustments to the recipe? Glad you were able to save it still :)