Marshmallow Fluff Recipe

300 gram Castor Sugar
20 gram Acti-White (Dehydrated sterilised egg white powder)
200 ml/gram of tap water at room temperature
5ml vanilla essence

1. Place all ingredients in the mixing bowl of your mixer (Kenwood or Kitchen Aid)

3. Stir with a spoon for about one to two minutes, until the castor sugar start to dissolve.

4. Attach the whisk of your mixer, and whisk this for between 15 to 20 minutes, on medium to high speed.

As easy as that!

The shelf life of this is about 3 months refrigerated, but, I have the problem that it disappears out of my fridge by itself, by forming little teaspoon marks in the bowl?

This can be used in various ways to make your own “Sweetie pies” or as a topper for cupcakes, or even a topping on top of hot chocolate.

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