While I don’t advocate that a sane person undertake the task of making homemade fudge, caramel sauce, marshmallow fluff, and vanilla ice cream to create your husband’s dream ice cream flavor, one of those components is completely do-able in less time than it takes to try on a Liberty of London dress in one of those crazy Target particleboard dressing rooms.
May I present you with my recipe for the world’s easiest homemade marshmallow fluff. Use it for homemade fluffernutters, fold it into your vanilla ice cream along with some toasted coconut for a pseudo-macaroon sensation, spread it on chocolate bars and graham crackers and go to town with a kitchen torch.
Or, you know, go whole hog and make homemade Phish Food ice cream. It’s in the freezer right now, waiting for Dan’s verdict. I’ll keep you posted.
Homemade Marshmallow Fluff
Prep time: 5 minutes
Total time: 15 minutes
Makes 2 cups
- 3 egg whites
- 2/3 cup granulated sugar
Make a double boiler by bringing a small pot of water to a bare simmer, then place the bowl of your stand mixer, if you’ve got one, or another large stainless steel bowl atop the water. Add the egg whites and sugar, and whisk continuously until the sugar dissolves and the liquid is warm to the touch.
Transfer the bowl from the stovetop to your stand mixer (you’ll probably want to wipe the condensation from its bottom before securing), and use the whisk attachment to whip the liquid on medium-high speed until it turns glossy with stiff peaks, about 8 minutes. If you don’t have a stand mixer, do the same with your electric hand mixer.
Eat immediately or refrigerate for no more than a week.