I want to make my own Marshmallow fluff.... does anyone have a recipe.. things I have tried get too sticky... more like a taffy.

Thanks!

Marshmallow Fluff website:
(History, recipes and more.)

http://www.marshmallowfluff.com/pages/homepage.html

Here are recipes to make your own fluff, marshmallows and more.

Marshmallow Creme:

http://www.cooks.com/rec/doc/0,1613,152170-233205,00.html
(Small recipe.)

http://www.recipezaar.com/75813

Marshmallows & Marshmallow Creme:

http://www.recipelink.com/mf/1/4807

How to Make Marshmallows & Related Articles:

http://www.ochef.com/342.htm

Marshmallow Tutorial:

http://www.cookingforengineers.com/article.php?id=106

Low Carb Marshmallow Creme/Eggs Tutorial:

http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04.html

Make your own Marshmallow Peeps Tutorial:

http://allrecipes.com/HowTo/Making-Marshmallow-Chicks/Detail.aspx

Marshmallow Popcorn Balls:

http://www.foodfunandfacts.com/marshmallowpopcornballs.htm


HTH

Good links.

Make sure to test your candy thermometer EVERY time before you use it by putting it in boiling water and reading the temp.

Since water boils at 212 degrees you should adjust the temp you are cooking to in your recipe by the amount your thermometer reads either higher or lower.

For instance, if your marshmallow creme recipe calls for you to cook the syrup to 236 degrees, and your thermometer registered 214 when you tested it in boiling water - you would need to cook to 238 degrees.

I have a feeling that your thermometer is doing just the opposite - it's registering lower than the actual temp needed to reach the cooking stage.

More over-, or under-, done candy recipes could be corrected if everyone just tested their thermometer EVERY time before they made the recipe.

Hope that helps. It did wonders for me.

ASave

Thanks!

-Liz