Super Flump
About this build
Three differently coloured homemade marshmallow ropes are set in long moulds and twisted together to recreate a giant Flump.
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Flump 3 packets of Gelatine 360 ml Water 1200g Caster Sugar 480 ml Golden Syrup 4.5g Salt 45 ml vanilla extract Powdered Sugar (Ground Caster Sugar) Red food colour Yellow Food colour
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Flump weight: 5g, 5cm x 1cm (approx) Super Flump weight: 1.3kg, 46cm x 10cm
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The original account
Flump weight: 5g, 5cm x 1cm (approx)
Super Flump weight: 1.3kg, 46cm x 10cm
Flumps are usually small and generally sold in packs, Kids generally want more than one to take away there sugar craving. That can’t be said for the Super Flump, weighing in at a cool 1.3kg, and just over 46cm in length the super flump is simply Herculean!
Ingredients:
Flump
3 packets of Gelatine
360 ml Water
1200g Caster Sugar
480 ml Golden Syrup
4.5g Salt
45 ml vanilla extract
Powdered Sugar (Ground Caster Sugar)
Red food colour
Yellow Food colour
Flump Tube
Craft Card
Parcel Tape
Greaseproof paper
Flora Light (for the diet conscious)
Step One
Prepare your flump tubes. For this you’ll need to take the Card, secure it together and cover in greaseproof paper. Butter liberally, I used Flora light as I’m on a diet
Disaster! Turns out that when you roll up the tube the greaseproof paper crinkles, Oh well, rip it off… We don’t need that anyway! Let’s move right onto the base of the tubes. I cut out some of the card and just taped them in place.
Step two
You’ll need to do this step three times, one for each colour of tube. For each mix you need 400g Sugar, 160ml Golden Syrup, 1 packet of Gelatine (12 leaves) and a little salt.
Soak the Gelatine leaves in a pot of cold water while you cook up the Sugar mix. Bring the mix slowly to the boil, stop when it froths up. I got a little keen on the last tube and kicked the heat up high, works a treat, but watch out for those splatters!
Add the Gelatine as soon as you take it off the boil. (Just add the leaves, not the water)
Step Three
Pour it into a bowl, and whisk. Little tip here, hot sugar hurts! Start the whisk slow, build up speed when it’s thick… Honestly, I’m not kidding, it really does hurt! I ended up using some spare card to shield me, and the kitchen from hot sugar.
Step Four
Once you’ve whisked all you can, or in my case until the whisk nearly burnt out. Take the fluffy gloopy mixture and pour into the tubes. Let it set overnight.
Step Five
Carefully unwrap your marshmallow tubes and coat them in some caster sugar to stop some of the stickiness. I used a mortar & pestle to grind it down some more and make it really fine. Twist them together, and the Super Flump is born!
