Marshallow Creme Fluff Recipe

marshmallow creme, marshmallow creame, marshmallow fluff, wagon wheels, how to make marshmallow fluff, how to make marshmallow creme, tami magnin, rumtumtiggsDo you remember Wagon Wheels? They were 2 biscuits that was sandwiched together with marshmallow cream and covered in chocolate. I remember buying them from the corner cafe back in the 80’s and I was devastated when I couldn’t find them anymore. The next best thing were Sweetie Pies which were chocolate covered marshmallow creme and when they go too expensive I resorted to Chocolate Logs. The common factor and the main attraction was the marshmallow creme center and it has recently come to my attention that these can be bought in a few convenience stores and speciality shops.

I found a recipe for it here and since it looked easy enough, I decided to give it a try. I had already bought liquid glucose for the creme filled easter eggs I made last week so I had enough leftover to make the marshmallow crème too.

Marshallow Creme Fluff Recipe

3 large egg whites (if you have trouble separating your eggs have a look at this handy gadget)
270ml castor sugar
180ml liquid glucose (for tips on how to find liquid glucose click here)
80ml water
5ml vanilla extract

You will need an electric freestanding mixer and a sugar themometer for this…oh, and nerves of steel. Beat eggs whites until frothy then add 30ml (2 tablespoons) of the sugar. Beat until soft peaks form and set aside.

Heat the rest of the sugar, glucose and water in a pot until boiling and reduce heat slightly. Allow to cook at a rapid boil until the themometer reaches 240 degrees farenheit. Remove from heat if it looks like it will boil over and return to heat once the bubbles have subsided.

When it reaches 240 turn the electric mixer back on to its lowest speed (no, slower than that). Slowly add the hot sugar syrup and be careful of sugar burns. Now is not the time to have the children under foot.

Increase the speed to high and continue beating for 6-8 minutes. Add vanilla extract and beat for a further 2-4 minutes until it starts to look like the inside of a sweetie pie. At this point I was wondering, “how will I know…” but when it started to look like thickly whipped cream (you know when it looks like it’s going towards the butter dimension?) that is when it’s done.

At this point it will be cool, thick and very sticky. Use a silicon spatula to scoop all of this lovely white mass out and store in sterilized jars for up to a month in the fridge. Alternatively, use some of it to make Wagon Wheels:

200g marie biscuits (any flavour)
180g dark (eating) chocolate, melted

Sandwich 2 biscuits together with 5ml of the marshmallow crème. Dip in melted chocolate and place on a silicon mat or SILPAT to set. Store in the fridge. You can also make your own sweetie pies by taking one of these biscuit sandwiches and pipe more marshmallow creme into a peak on top. Chill for 30 minutes before removing from the fridge, dipping in more cooled melted chocolate and back to the fridge to set. This will of course use more chocolate but it is soooo worth it 😉

2 Comments

  1. Sous Chef

    April 2, 2013 at 11:48 am

    My Dudes would love these! :)

    1. rumtumtiggs

      April 3, 2013 at 9:15 am

      I think they would Sue. I had so much fun making all my Easter treats this year. The price of Easter eggs have become ridiculous. And then when you see 4 and 5 year olds getting Lindt bunnies it’s just plain ridiculous (because I didn’t get a Lindt bunny :()

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