Tuesday, November 5, 2013
This time of year I start thinking about candy making, and one of the ingredients I like to keep on hand is a jar of Marshmallow Fluff.
In the past I have substituted Lyle's Golden Cane Syrup instead of the corn syrup that so many recipes call for in various candy recipes. When I share recipes I am often asked " Can I use Honey instead of Lyle's?" Decided to find out today.
Yes, you can! Worked perfectly with a straight across substitution.
The flavor is just wonderful and I can imagine it is going to add a delicious flavor to any candy I use it with..or a chickpea butter and fluff sandwich maybe?
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup water
3/4 cup sugar plus 2 Tablespoons sugar divided
3/4 cup honey
dash of salt
Beat egg whites with cream of tartar till soft peak. Add slowly the 2 Tablespoons of granulated sugar till firm but not stiff peaks form- set aside.
In saucepan combine honey, 3/4 cup sugar, 1/3 cup water. Stir till combined. Heat to 240 (use a candy thermometer)
Slowly pour hot sugar mix into egg whites while beating. Once combined increase mixing speed. In 3 to 5 minutes it should be holding it's shape well(ribbons). With mixer on low, add a dash of vanilla and dash of salt.
Store in airtight container in fridge. Should be good for 2 weeks, but at least a week.