Saturday, July 13, 2019

Quick Marshmallow Fluff and Fluffernutter Fudge

Fluffernutter Fudge is a great use for unsweetened, natural peanut butter. A sprinkle of salt balances the sweetness. Gluten free and dairy free to boot!

Fluffernutter Fudge

My summers as a kid were always filled with campfires of some sort. First were the communal fire pits on Beausoleil Island, where all us boaters would rotate bringing wood and we'd gather with skewers, graham crackers and marshmallows. Being allowed to "play with fire" was arguably the coolest part of the summer, and when I was old enough to babysit I would occasionally buy my own bag of marshmallows so I didn't have to share!

Oddly enough, only my grandparents ever had mini marshmallows that I can recall. Even if we were making Krispie Squares, it was always the big ones because us kids could just grab the remaining ones for snacks. Only recently did I purchase a bag of them to make cookies, but after using what I needed, I still had a bunch left that were starting to do what mini mallows do - turn into sugary pebbles. Not really wanting to go the traditional route (and having no cereal), I came across a method for turning the marshmallows back into their "fluff" form - perfect for my favourite marshmallow application, fudge!

Marshmallow Fluff in my possession, I set about making a small (read: manageable to eat) pan of peanut butter fudge. Why peanut butter? Well, for one, it's rich and somewhat salty, which counteracts the overbearing sweetness of most marshmallow based fudge I've had. For another, it's inherently creamy, so small pieces satisfy (and it lasts longer!). This fudge is layered with peanut flavour too, thanks to the use of peanut flour in addition to the natural peanut butter (yes, natural worked here!). To offset any residual cloying sweetness, I sprinkled some flaky Kosher salt over the whole thing.

Fluffernutter Fudge

A tiny taste of the finished candy brought back waves of nostalgia for the treats of summer and fall fairs. Perfectly peanutty, just sweet enough, and melt-in-your-mouth good, I have no qualms about making it again - and if I can't find the Fluff (it's hit and miss around here) I can whip up my own!

Quick Marshmallow Fluff
Makes ~1 cup
1 ½ cups mini marshmallows (this even works with stale marshmallows!)
½ tbsp corn syrup (or golden syrup)
  1. Melt the marshmallows in a double boiler over low heat (with 3 tbsp of water if the marshmallows are stale). 
  2. When they are almost completely melted (still a bit lumpy), add the corn syrup and stir frequently until a smooth, sticky mixture is achieved. 
  3. Immediately pour / scrape into a storage container. Let cool to room temperature and use within 3 days, or freeze for longer storage.
Fluffernutter Fudge
Makes one 9x5" pan, about 24 pieces
1 ½ tbsp refined coconut oil
1 tsp fine salt
3 tbsp powdered sugar
2 tbsp peanut flour (or cornstarch, which adds bulk but not flavour)
1 cup (4.6 oz) marshmallow fluff (I used the Fluff above, I've also had success with homemade)
1 cup (6.3 oz) natural-style creamy peanut butter (stir it very well if it's separated)
Pinch Kosher salt (optional)
  1. Line a 9x5" pan with parchment and set aside.
  2. In a large bowl, microwave the coconut oil and salt until melted.
  3. Mix in the powdered sugar and peanut flour until smooth, then beat in the marshmallow fluff and peanut butter until well combined.
  4. Microwave for about 90 seconds, stopping to stir every 30 seconds.
  5. Spread cooked candy evenly into the loaf pan, smoothing the top. Sprinkle with Kosher salt, if desired.
  6. Cover the surface directly with plastic wrap and refrigerate for 1-2 hours before cutting.

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