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
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.