Marshmallow Fluff (Recipe: Rhode Island hot chocolate, with faux fluff)
Despite having close to 250 items in The Perfect Pantry, I can think of dozens of ingredients that might be in your pantry but are not in mine.
Almond extract. Anchovies. Bacon. Wild rice. Fennel pollen. Marshmallow Fluff®.
I know... you think Fluff is not an ingredient. But here in New England, it is.
It is, however, a taste of childhood, and for this final post of 2008, that's just perfect.
Rhode Island hot chocolate, with faux fluff
Every so often, my friend Bob sends me a fun challenge, an email with a list of ingredients and instructions. The subject line is always the same: "What am I?" This was the latest, adapted from Recipezaar. The hot chocolate is my own, though what you see in the photo is actually a packet of Sugar-Free Swiss Miss (quite tasty). Substitute your own favorite hot chocolate mixture, and add some coffee syrup to give it that Rhode Island flavor.
For the fluff:
3 Tbsp egg whites
1 cup light corn syrup
1/4 teaspoon salt
1 cup confectioners sugar
1-1/2 tsp pure vanilla extract
In a large bowl, combine egg whites, corn syrup and salt; beat with mixer on high speed for 10 minutes or until thick. Add the confectioners sugar; beat on low speed until blended. Beat in vanilla until blended. Can be frozen for later use, or refrigerated for up to 1 week; stir well before using.
For the hot chocolate:
2 cups milk (whole, low-fat, or skim)
1 Tbsp Hershey's chocolate syrup, or more to taste
1/2 tsp Autocrat coffee syrup
In a large glass measuring cup, combine all ingredients, and whisk together until thoroughly combined. Heat in a microwave for 1-1/2 minutes on high power. If not hot enough, continue to heat, 15 seconds at a time, until desired temperature is reached. Or, place all ingredients in a small saucepan, and heat over low heat on the stovetop until hot but not starting to boil. Pour into mugs, and add a dollop of fluff. Makes 2 cups.
More recipes in The Perfect Pantry:
Mexican chocolate pots de creme