WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, November 5, 2013

Marshmallow "Honey" Fluff (Corn Free, gluten free, soy free, chemical free)

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
vanilla extract
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.


Reagan Leigh said...

This sounds heavenly!!

Diane said...

Oh it is.. if I am not careful I could eat the whole jar just on graham crackers :-) Love the honey flavor.

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