Marshmallow Fluff

Here's the recipe for marshmallow fluff. It can be used as a filling, topping, cake frosting and to dip strawberries and toast them on a BBQ. Or just shove your face in it. I'm not judging.


300g caster sugar
2 egg whites (at room temp.)
1 1/2 tablespoons golden syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

• Put 6 tablespoons of water and ingredients (except for the vanilla) in a heat-proof bowl. Set the bowl over a pan of simmering water, making sure it doesn't sit in the water.
• Beat with an electric whisk on high speed for 7 minutes until stiff peaks form.
• Remove bowl from the heat and add vanilla. Whisk on high for another 2 minutes until stiff glossy peaks are formed. 

This recipe will make enough to frost a 3-layer cake, so I usually half it. You can put any left-overs in the freezer - it won't freeze but it does keep a lot better than in the fridge. 

Another great BBQ idea from my friend:

• Cut a banana length-ways and open up like a little paper boat (leaving the skin on).
• Push squares of milk chocolate into the banana.
• Top with some marshmallow fluff and wrap in tin foil.
• Put on the BBQ after you've cooked everything else and leave for about 10 minutes or until the chocolate is melted and the banana looks squishy. Scoop out with a spoon.