Use this sweet mallow between chocolate layer cakes or as lava flowing from a volcano as I did for Declan’s 8th birthday cake. It's way better than the store bought Fluff®
Ingredients:
1½ cups sugar
½ cup marshmallow [5 large]
½ cup water
2 egg whites, beaten stiff
Instructions:
Place sugar, water and marshmallows in a pan and heat to 215˚ F.
Continue stirring as it boils.
>Hint: Using a spirtle to stir hot sugar will be safer than a spoon as there is less surface resistance. *See spirtle image below
With a teaspoon, take a little of the syrup and drop slowly into cup of cold water. Repeat this until the drops stay solid in the water. When the sugar drops from the spoon into threads, it is ready. Remove from heat. Wait one minute while stirring.
In a large mixing bowl, beat the egg whites to soft peaks.
With a spoon, add the warm mixture gradually into the mixer [on high speed setting] while beating whites of egg. Continue beating until the filling is smooth and firm. [Be careful not to pour too much hot sugar into the egg white as you may cook the egg.]
Let cool off and spread between layers of cake or drizzle onto a graham cracker and cover with melted chocolate.
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