Marshmallow fluff, also known as marshmallow cream, is a completely viable substitute for traditional marshmallows in crispy rice treats. It yields a treat with a distinctly different, yet equally delicious, texture. Using fluff requires a slightly different approach and ingredient ratios than the classic recipe, resulting in a remarkably soft and less chewy square.
Understanding Marshmallow Fluff
Marshmallow fluff differs from traditional marshmallows primarily due to its composition and lack of structure. Traditional marshmallows rely on gelatin, which forms a thermo-reversible gel when heated and cooled, providing the firm, chewy structure of the classic treat. Fluff is typically made without gelatin, instead relying on whipped egg whites to create its soft, aerated texture.
This structural difference means fluff remains spreadable and soft at room temperature, while traditional marshmallows solidify. The fluff is an aerated emulsion of sugar, corn syrup, and egg whites, which translates to a lower moisture content and a smoother, less sticky binder when melted. Consequently, treats made with fluff will be significantly softer and more prone to crumbling, lacking the elastic, sticky pull of the gelatin-based version.
The Fluff Recipe and Consistency Tips
Using marshmallow fluff requires adjusting the ratio of binding agent to cereal to ensure the treats set properly. A reliable ratio for an 8×8 inch pan uses approximately 4 tablespoons of butter, one 7-ounce jar of marshmallow fluff, and 4.5 to 5 cups of crispy rice cereal. This ratio accounts for the fluff’s lower density and different binding properties compared to melted solid marshmallows.
When melting the ingredients, keeping the heat low is essential, regardless of the marshmallow type used. High heat can cause the sugars in the fluff to crystallize or seize, resulting in a hard, brittle final product instead of a soft, chewy one. Melt the butter first on low heat before stirring in the fluff and gently warming it until it is smooth and combined.
Once the marshmallow-butter mixture is ready, remove it from the heat before incorporating the cereal, as continued cooking contributes to a harder texture. Stir the creamy mixture into the cereal quickly to ensure even coating before it begins to cool. Due to the fluff’s natural stickiness, apply a light coating of nonstick cooking spray on your spatula before transferring the mixture to the prepared pan.
To manage the fluff’s tendency to create a less structured treat, the final technique of pressing the mixture into the pan is paramount. Apply slightly more pressure to the fluff-based mixture than you would with traditional recipes to compact the cereal firmly. This increased pressure helps the treats hold their shape upon cooling and prevents them from falling apart, resulting in a treat that is soft and creamy, yet fully cohesive.