Malted Marshmallow Fluff
Who remembers marshmallow fluff?! Why not make your own version, using dry malt powder, giving a subtle malted barley undertone to this ice cream topping recipe (or used with a nut butter to make a sandwich). This is a perfect addition to any Sundae ‘bar’ and can also be swirled into Chocolate Stout Ice Cream to make my version of Rocky Raccoon.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2010 | Issue #38
Ingredients
- 3 each egg, whites, extra large, at room temperature
- 2 cup syrup, corn, light
- 1/2 teaspoon salt, kosher
- 1 1/2 cup sugar, powdered or confectioners, sifted
- 1/2 cup Dry Malt Extract (DME) available at Beer Beer and More Beer
Servings: servings
Units:
Instructions
- n the bowl of an electric stand mixer, add the egg whites, syrup and salt; beat on low speed for 2 minutes. Then increase the speed, one level every 30 seconds, until high speed is reached. Once the whites are at a soft peak, about 8 - 10 minutes, lower the speed to medium and start adding the powdered sugar a few tablespoons at a time, until all of it is used. Then start adding the DME the same way until all of it is incorporated into the whites. The mixture might deflate slightly. Bring the mixer back to high speed for 1 minute and turn off; the malted fluff is ready to use.
- The fluff can be used as a Ice Cream Dessert Topping or swirled into ice cream. To store, place the Malted Marshmallow Fluff into a quart size seal-able jar with a wide mouth. Seal and refrigerate for up to 3 weeks.
Recipe Notes
Recipe Uses:
- Swirl this Malted Marshmallow Fluff into Chocolate Stout Ice Cream and add Malt Candied Cashews to make a riff off Rocky Road Ice Cream, called Rocky Raccoon.
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