I am typically not a fan of marshmallows. First of all, they are cloyingly sweet. I don’t like them covered in chocolate—even if they are shaped like bunnies, or Santa, or pumpkins. And I do not like them in fudge, or ice cream, or anywhere else that I can feel their texture. Because it’s gross.
I do like them toasted, but only when done the right way. By right way, I mean that they are toasted low and slow until the outside is brown and bubbly, and the inside is so melted the mallow starts falling off the stick. I don’t like them charred on the outside and still gross on the inside. This holds true even if they are to be sandwiched in between some graham crackers and chocolate.
Still cloyingly sweet, but with a slightly better texture is marshmallow fluff, also known as marshmallow cream. Although I wouldn’t eat it out of the jar, it does have a certain utility to it, being a key ingredient in many fudge recipes. Also, Mississippi Mud Cake would not be the same without a nice thick layer of fluff between the gooey chocolate cake and the pecan filled chocolate frosting.
In the northeastern United States, the Fluffer-Nutter sandwich is a popular tradition. It is made with peanut butter and marshmallow cream being sandwiched between two slices of white bread. Obviously, this is not health food.
So, since it isn’t health food anyway, I decided to make it even better by making some distinctly adult improvements to it. BACON makes everything better—apparently, including Fluffer-Nutters. Also, due to my penchant for spicy foods, I added a spicy Strawberry-Jalapeno jam, just to spice it up a bit, and subbed cashew butter for the traditional peanut butter…..I served it on toasted Hawaiian bread….Ooomph. It was Phat.
And since I also think everything is better when you can make it home instead of buying it, let’s just make our own marshmallow fluff, shall we?
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- 2 large egg whites, room temp
- 1 1/2 teaspoons pure vanilla extract (or other flavor, if desired)
Combine ¾ cup sugar, corn syrup and water in a heavy bottomed saucepan and set over medium heat. Bring to a boil and allow to reach 240*
While mixture is heating, egg whites, ¼ sugar, salt and vanilla in a stand mixture fitted with whisk attachment. Start beating the mixture on high just as the mixture in the saucepan reaches 235*. When the whites are starting to get stiff, and the syrup mixture hits 240*, drizzle a few tablespoons of syrup into the egg whites while they are beating. Continue with remaining syrup, drizzling in very slowly (or else you will wind up with scrambled eggs). When all syrup has been incorporated, continue beating until thick and glossy, about 7 minutes. Use right away, or refrigerate for up to a week.
Goes great on top of dark, rich chocolate desserts, such as cakes and brownies.
The Piggy Phatness FlufferNutter
- 2 -½” thick slices of Hawaiian or challah bread
- 1 T soft butter
- 2-3 tablespoons marshmallow fluff (depending on size of bread)
- 2-3 tablespoons cashew butter, crunchy or smooth (peanut butter can be used)
- 2 tablespoons jalapeno or other pepper jelly
- 4 slices fried bacon
Brush both sides of bread with some of the butter. Toast both sides on a hot griddle or skillet over medium high heat. Remove to a plate. Spread marshmallow fluff and jelly on one side of the bread. Spread cashew butter on the other. Add the bacon, and put the two sides together. You know–sandwich style. Enjoy with a glass of cold milk and a side of guilt.