Have you ever had grand plans (and made huge promises) for making a recipe only to realize you forgot to buy a crucial (yet frustratingly uncommon) ingredient and suddenly you have to choose between staying in your pajamas or going all the way back to the store just to retrieve this one item?
Oh, who am I kidding, of course you’ve experienced this.
We’ve all experienced this, if not multiple times.
I’m not even sure why an old friend of mine still lets me grocery shop because I always forget something.
And usually, what I forget is something he wanted me to pick up.
But this was the predicament I found myself in yesterday, when my grand plans to bake an elaborate cake for our friends came crashing down when I realized I forgot to buy the marshmallow fluff.
Because of all the things I could forget, it just had to be the marshmallow fluff, with it’s bright and colorful label that only seemed to taunt me as I pictured it in the store, sitting on a shelf way above eye level, as if it was just daring me to forget it. And I just stood there for a moment as the realization sunk in, half way through a recipe, trying to rein in my frustration at the marshmallow fluff because this was really all my fault and I really didn’t want to change out of my pajamas to go fix it.
So instead, I did the next best thing:
I googled if there was an easy way to make marshmallow fluff, and turns out, there is.
And thankfully, even though I forgot to pick up the marshmallow fluff I did remember to restock my light corn syrup, which meant I had everything I needed to make my own marshmallow fluff.
So at least there’s a happy ending somewhere in all of this.
Although, now I need to remember to buy more light corn syrup.
In the end, I was able to finish my uber cake recipe (which should be on the blog next week), but for now, I figured it’d be good karma to pass this recipe along so another poor forgetful soul can avoid putting on pants and driving down to the grocery store. Because you, too, can stay in your pajamas all day if you really put your mind to it.
This recipe not only saved my dessert extravaganza, but I’m pretty sure it probably saved me about $10, since this recipe makes about 5-6 cups of marshmallow fluff (which would mean buying 3-4 tubs).
I only needed about a cup and a half for my recipe, so I guess you can expect a few more marshmallow fluff themed desserts from me in the coming weeks.
But that’s kind of a win-win for everyone, amirite?
Homemade Marshmallow Fluff
Before you begin, submerge eggs in a bowl of lukewarm water for at least 5 minutes to bring them to room temperature.
Reduce mixer speed to low and slowly add in powdered sugar, mixing until any clumps have disappeared. Finish by adding vanilla extract and whisking until thoroughly incorporated.
- Marshmallow fluff can be used immediately or stored in a seal container in the refrigerator for up to 2 weeks.
Recipe from What's Cooking America.