When you have a kid that hates chocolate, you have to get creative with your campfire treats.
Dipping fresh strawberries in homemade marshmallow fluff and toasting them over the fire on a roasting stick sure makes up for not liking the s’mores that everyone else is eating.
In fact, you may have to guard your fruit ‘n fluff from the s’mores eaters who think they are the ones getting the short end of the roasting stick!
Marshmallow fluff is easy to make yourself, but does require a candy thermometer. It is so much better than the stuff you buy in a jar! And toasting it makes it even more delicious. You can coat most fruits with the fluff for toasting. Try things like strawberries, fresh pineapple, mangos, bananas, mandarin orange segments, kiwi fruit. Or even chunks of pound cake.
Another benefit: you can swap out the vanilla extract with something more exotic, like lemon, coconut, orange, or almond extract to give your fluff a fun new flavor. Mango chunks dipped in coconut flavored fluff = YUM!
We may have even been known to make this in the winter, toasting our fluff-coated-fruit over sterno cans.
RECIPE:
Homemade Marshmallow Fluff
3/4 cup sugar
3/4 cup (9 oz) light corn syrup
1/3 cup water
Pinch of salt
3 egg whites
1/2 tsp cream of tartar
2 Tbs sugar
1 tsp vanilla extract (or other flavored extract: lemon, orange, almond, coconut)
Mix 3/4 cup sugar, corn syrup, water, and salt in a small saucepan. Bring to a boil over medium heat. Use a spatula to scrape edges of pan as it cooks. Attach a candy thermometer to the side of the pan and continue to cook until mixture registers 240°F on the thermometer. Remove from heat.
While sugar mixture is cooking, place egg whites and cream of tartar in a large mixing bowl (a stand mixer works best). Beat until egg whites are foamy. Slowly add 2 Tbs sugar and continue to beat until soft peaks form.
Turn mixer onto low speed and slowly pour the hot syrup into the mixing bowl. Once all of the syrup has been mixed in, increase mixer speed and beat for 3-5 minutes, or until mixture forms stiff peaks. Add vanilla (or other flavored extract) and beat for an additional minute.
Store marshmallow fluff in the refrigerator.
FOR TOASTED FLUFF-COVERED FRUIT:
Dip fruit (strawberries, fresh pineapple, mangos, bananas, mandarin orange segments, kiwi fruit, etc) in the marshmallow fluff. Place on a roasting stick and cook over an open flame until lightly toasted.
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