So, when it comes to marshmallow fluff, what's so different about the recipe?

那么，提到棉花糖酱，它的食谱有什么不同呢？

However, egg whites are still used in marshmallow fluff, and that's what gives it that extra gooey texture.

然而，蛋白仍然被用在棉花糖酱中，给予其格外黏稠的质地。

But the marshmallow fluff we know and love today is a little different, and was reportedly developed in 1917 by Archibald Query.

但我们今天所知、喜爱的棉花糖酱有点不一样，据说是 Archibald Query 在 1917 年发明的。

For this next layer, it's really easy. We're going to top our cake with marshmallow fluff.

对于下一层，这真的很容易。我们要在蛋糕上撒上棉花糖绒毛。

It has a thinner layer of brownie for the base, a mega layer of like homemade marshmallow fluff on top with lot's of chocolate swirled and over that.

它用一个较薄的布朗尼打底，上面是一层超级大的自制棉花糖蓬松层，上面有很多巧克力花纹。

One company sang its praises as a wrinkle remover, and if you can get people to smear marshmallow fluff on their faces, that's some brilliant marketing.

有一间公司大放厥词，说它可以用来除皱，那如果你可以说服人们把棉花糖将抹在脸上，那就是成功的营销手段了。

Now in some countries, you can buy marshmallow fluff but what we're going to do is melt down some marshmallows and make it ourselves.

现在在某些国家/地区，您可以购买棉花糖绒毛，但我们要做的是融化一些棉花糖并自己制作。