These Fluffernutter Marshmallows are flavour-packed little fluffy, soft pillows of marshmallowy goodness. They’re also dairy free.
Hey gals (and guys). How are y’all?
What is it about peanut butter that sends people into a frenzy? I get that it’s good, but eating it straight out of the jar gives me the jeebies. Maybe because I have the sweetest tooth in history of teeth, but it doesn’t taste like that sweet peanut buttery nectar you find in a Reese’s peanut butter cup.
But when you add sugar to the mix, for me, it’s the best thing… evah!
But marshmallow fluff– that’s definitely something I can eat from the jar
with my tablespoon! Up until a few years back, marshmallow fluff was a thing never heard of in the UK. Yup, I was jealous, and yup, I hopped, skipped and jumped to the supermarket to grab a jar, or three.
It was definitely love at first taste.
And since marshmallow fluff is sweet too, marrying the fluff with the peanut butter to make fluffernutter is the perfect balance.
But why stick with marshmallow fluff alone when you can have actual fluffernutter marshmallows?
The marshmallow gods would want you to make real soft, fluffy, pillows of marshmallowy goodness.
And what’s great about these marshmallows, other than their amazing flavour of course, is the fact that they’re based on a gelatine and sugar syrup. So those with allergies to eggs/dairy can enjoy them, too.
Yield: 2 dozen (1½-in marshmallows)
Prep Time:20 minutes
Cook Time:10 minutes
These Fluffernutter Marshmallows are flavour-packed little fluffy, soft pillows of marshmallowy goodness. They're also dairy free.
- 4½ tsp unflavoured gelatine
- ½ cup (125 ml) cold water
- ¾ cup (170g) granulated sugar
- ½ cup (150g) light corn syrup, see notes
- ¼ cup (60 ml) water
- ⅛ tsp salt
- 2 tsp vanilla extract
- 3 tbsp creamy peanut butter
- 1 ½ cups (250g) icing (confectioners’) sugar, sifted
- 1 cup cornflour (cornstarch), sifted
- Lightly spray an 8-by-8-inch baking pan with cooking spray, set aside.
- In a small bowl, whisk together the gelatine and cold water, then allow to soften for 5 minutes.
- In a medium saucepan, stir together the sugar, half of the corn or golden syrup, ½ cup (125 ml) water and salt over high heat. Boil, stirring occasionally, until the temperature reaches 115°C/240°F. Meanwhile, pour the remaining corn/golden syrup into the bowl of an electric mixer with the whisk attachment. Microwave the gelatine on high heat until filly melted, about 30 seconds, then pour into the mixer bowl. Set the mixer speed to low and keep it running.
- When the syrup reaches 115°C/240°F, slowly pour it into the mixer bowl, then increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for a further 5 minutes, then switch to high speed and beat for 1-2 minutes, beating the vanilla in. The marshmallow batter should now look white, fluffy, and tripled in volume.
- Place the peanut butter into a medium bowl. Working quickly, scoop around a quarter of the marshmallow batter into the bowl with the peanut butter. Stir until well blended, the scrape the peanut butter mixture back into the bowl of the marshmallow batter. Using a large spatula gently fold the batters together using a figure of eight motion.
- Pour the batter into the preprepared pan using an offset spatula to gently ease into the corners, then sift coating evenly over the top, and allow 6 hours to set in a cool, dry place.
- Using a knife, gently loosen the marshmallows from the edges of the pan. Invert the slab onto a coating-dusted surface and dust the op of the mallows with more coating. Cut into pieces and dip the sticky sides in more coating– see notes.
- Store in an airtight container with extra coating to keep the marshmallows fresh and dry.
- Sift the icing (confectioners’) sugar with the cornflour (cornstarch) together into a large bowl ensuring both ingredients are combined, then store in an airtight container (I tend to keep mine in a flour shaker myself) until needed.
- If you cannot find corn syrup, golden syrup is a great substitute. Otherwise, if you're in the UK, TESCO sells light corn syrup, as do some [bigger] Waitrose stores.
- If you find your knife becomes a little sticky when cutting the marshmallows, just dust the knife in the coating occasionally, as needed.
Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever [UK]
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