GloucesterTimes.com, Gloucester, MA

Lifestyle

October 9, 2013

Marshmallow spread to take you back -- and forward

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

So I was more prone to eating Fluff the way it was intended to be consumed — by the spoonful. Directly from the container. Ideally while standing. If you prefer to sit, I’ll try not to think less of you.

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. And for the most intense experience, I prefer to make my own Fluff-like spread, adapted from a recipe by the King Arthur Flour Co.

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, right?

Even thus doctored, there’s still nothing wrong with eating it by the spoonful. While standing.

DIY NUTELLA-MARSHMALLOW SPREAD

Start to finish: 30 minutes

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

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

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