Strawberries Brulée with Homemade Marshmallow Fluff
Prep time
Cook time
Total time
Serves: 4 (1 pint's worth of berries)
  • 1 pint strawberries, washed and dried (hulled or not)
  • ½ cup chocolate chips, optional
  • 3 envelopes unflavored gelatin (usually from 1 box that has 4 envelopes)
  • 1 cup cold water, divided
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • 1 tablespoon vanilla extract
  1. If dipping the strawberries in chocolate first, carefully melt the chocolate chips in the microwave or a small saucepan. Dip the berries and lay on a parchment-lined cookie sheet. Freeze until solid.
  2. In the bowl of an electric mixer fitted with the whisk attachment, place the gelatin and ½ cup of the cold water. Stir until there are no lumps and let rest while you make the sugar syrup.
  3. In a medium saucepan, mix the sugar, corn syrup and the second ½ cup of cold water. Boil, without stirring, until the mixture reaches 240°F on a candy thermometer. Slowly stream this sugar syrup into the electric mixer until it is all incorporated. Then turn the mixer on to high speed and beat without stopping for 10 minutes. Slowly stir in the vanilla.
  4. Dip the strawberries in the marshmallow fluff and place on a heatproof serving platter. Quickly use the kitchen torch to melt the tops of the marshmallow fluff, or stick the dipped 'mallows under the broiler and watch carefully, pulling when they are golden. Serve.
Recipe by Big Girls Small Kitchen at