I remember when I was a little girl, I loved peanut butter and fluff sandwiches! I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow fluff on the other slice as I possibly could. I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich. Okay, now that I think of it, maybe it was a fluff sandwich. C’mon….Like you never had a fluff sandwich. Yummmm!!
1/3cupwater (79 ml)
3/4cup granulated sugar (170 grams)
3/4cupcorn syrup (250 grams)
3largeegg whitesroom temperature
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Put water, sugar and corn syrup in a medium pan. Stir to combine.
Put a candy thermometer in the pot. Heat over medium/high heat. Do not stir or crystals will form.
Wipe your mixing bowl and whisk with vinegar (or lemon juice) to remove any grease. This will ensure your eggs will whip properly and will be stable.
Start whipping the egg whites and cream of tartar when the temperature in the sugar water reaches 225º F.
The egg whites are ready when the thermometer reaches 240° F. This should take about three minutes.
With the mixer on a slow speed, carefully pour the sugar syrup into the egg whites, slowly pouring down the side of the bowl in a steady stream (see first video). After all the syrup is in the bowl, add the vanilla, and turn the mixer on high for 7-8 minutes until the mixture is glossy and very thick (see second video).
This fluff is delicious and super easy to make! It can be used for in so many delicious baked goods. I use it in my whoopie pies, s’mores cake, s’mores brownies, s’mores macarons, and in the filling for my “Hostess” cupcakes.
I hope you make this delightful and oh so tasty marshmallow fluff! If you do, be sure to tag me on Instagram @goodeatsbymimi. I would love to see your creations!
When my son was little he loved the 1993 movie “The Sandlot”. Who doesn’t remember the iconic s’more scene between Ham Porter and Scotty Smalls? Ha-ha!! Classic stuff!! Is it just me? I’m so easily humored!
Ham: “Hey, you want a s’more?
Scotty: “Some more what?”
Ham: “No, no! You want a s’more?”
Scotty: “I haven’t had anything yet, so how can I have more of nothing?”
Ham: “You’re killing me Smalls!”
Well, needless to say, I love all things “s’more”…. s’more cake, s’more brownies (trust me, you are going to love these!), s’more cookies, s’more cupcakes, s’more doughnuts. I think you get the picture.
I am very excited that s’mores have their very own day!! Yep, that’s right! August 10th is (drum roll please) National S’mores Day!!
I thought I would take this time to share my delicious recipe with you. These brownies, along with their delicious graham cracker crust and toasted marshmallow topping, will take you back to the very first time you had a s’more. You remember it, right?! Sitting around the campfire at your campsite? Talking about your day and telling funny stories? Laughing so hard you have tears rolling down your face? Going to bed with the smell of the campfire in your hair? Ahhh… those were the days! Okay, okay, these are my memories, but when you take your first bite of these yummy confections, think about when you tasted your first s’more. I hope it makes you smile too!
Graham Cracker Crust
1 ½ cups graham cracker crumbs (9 full sheets)
2 Tablespoons granulated sugar (16 grams)
6 Tablespoons melted butter
1 teaspoon golden syrup (honey can be used if you can’t get your hands on golden syrup)
1 cup butter – melted (226 grams)
½ cup chopped semisweet chocolate (60 grams)
½ cup cocoa powder (50 grams)
1 cup all purpose flour (240 grams)
½ teaspoon salt
2 large eggs
1 ½ teaspoons pure vanilla extract
1 cup evaporated milk (237 ml)
½ cup granulated sugar (104 grams)
1 cup dark brown sugar (198 grams)
6 large marshmallows (cut into quarters)
Chopped semisweet chocolate (optional)
Preheat oven to 350. Line 8”x8” pan with parchment and spray lightly with baking spray.
Put the graham crackers in zipper bag and smash with a rolling pin. Go ahead, let them have it. Crush them to smithereens. Doesn’t that feel better? Add the sugar, butter and golden syrup (or honey). Stir until mixture comes together. Press into bottom of the pan and bake for 10-12 minutes.
In a large mixing bowl stir together cocoa powder, flour and salt. Set aside
In a medium saucepan (over a medium heat) melt the butter and semisweet chocolate together. Remove from heat. Wisk in sugars, eggs, milk and vanilla extract. Stir into dry ingredients and mix until combined.
Pour mixture over the graham cracker crust and bake for 35 minutes. Cake tester should come out clean. Scatter marshmallows (and chocolate-optional) over the brownie. Roast under broiler for 2-3 minutes until toasted, or use my favorite tool, a kitchen torch! Cool brownies completely and cut with “hot knife” (Dip knife in very hot water and wiped in between cuts. This helps make a cleaner cut.) Store the brownies in an airtight container….if there’s any left!