Save this content for laterSave this content on your device for later, even while offline Sign in with FacebookSign in with your Facebook account Close

Marshmallow spread to take you back

By: J.M. HIRSCH The Associated Press
October 9, 2013
0
photo - This Sept. 9, 2013 photo shows DIY Nutella marshmallow spread. (AP Photo/Matthew Mead)
This Sept. 9, 2013 photo shows DIY Nutella marshmallow spread. (AP Photo/Matthew Mead) 

As sandwiches go, the Fluffernutter never really did much for me as a kid. I love peanut butter, but it always seemed to taint the billowy, sticky sweet wonderfulness of the Fluff.

As I've aged, my tastes have matured. I've acknowledged that marshmallow spread can be enjoyed between slices of bread, though I still don't care to sully it with peanut butter.

Still, minus the peanut butter this really does dissolve into a gussied up sugar sandwich. So to lessen the guilt, I doctor it with chocolate-hazelnut spread. Because surely there is some protein in there.

DIY NUTELLA- MARSHMALLOW SPREAD

-

Yield: 4 cups

1/3 cup water 3/4 cup sugar 3/4 cup corn syrup or honey 3 egg whites, room temperature 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract Half of a 13-ounce jar of Nutella

Procedure:

In medium saucepan over medium-high heat, combine water, sugar and corn syrup (or honey). Stir gently to combine. Insert candy thermometer and heat, without stirring, until mixture reaches 240.

Meanwhile, when sugar syrup begins to form large bubbles, and thermometer reads about 225 to 230, place egg whites and cream of tartar in the bowl of a stand mixer and beat the whites to soft peaks. This should take 3-4 minutes.

By the time the whites are whipped, the sugar syrup should be at 240. Remove from heat and with mixer running, carefully pour syrup in thin, steady stream into the whites. The whites will deflate slightly, but as sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff.

Continue to whip mixture for 7-8 minutes, or until thick and glossy. Add vanilla and whip for another minute. Remove bowl from mixer, then fold in Nutella until mixed, but not blended. Transfer to airtight container. The spread can be stored at room temperature for 2 weeks.

Register to the Colorado Springs Gazette
Incognito Mode Your browser is in Incognito mode

You vanished!

We welcome you to read all of our stories by signing into your account. If you don't have a subscription, please subscribe today for daily award winning journalism.

Register to the Colorado Springs Gazette
Register to the Colorado Springs Gazette
Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Already a Subscriber? LOGIN HERE

Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Subscribe to the Colorado Springs Gazette

Some news is free.
Exceptional journalism takes time, effort and your support.

Already a Subscriber? LOGIN HERE

articles remaining
×
Thank you for your interest in local journalism.
Gain unlimited access, 50% fewer ads and a faster browsing experience.