The Perfect Two Ingredients Jelly Fluff Recipe

So within the space of a few posts I’ve gone from Michelin starred food to something far less refined. As I’ve spent most of the weekend feeling sorry for myself, after catching a horrible cold off Hubs, I wanted something sweet, comforting and possible to make with the contents of the cupboards. As a child my mum used to make Jelly Fluff, then at uni I was reintroduced to it by a housemate. Admittedly I don’t usually have a tin of evaporated milk hanging around, but when making Snowball Truffles back in December I accidentally picked up evaporated milk instead of condensed milk.

A few weeks ago I will confess to buying some strawberry mousse from a well-known supermarket. Well they were far too sweet, tasteless and not strawberry-like in the slightest. Nothing like the Hippo Mousse I remember from my childhood. It was this that inspired me today. I suppose I wanted a bite of nostalgic comfort.

I have only ever made this with raspberry jelly, as it’s my favorite, but I have it on good authority that it works with many different flavors. It also works with both traditional block jelly and the low sugar powdered jelly. One problem with it – it’s highly addictive. So fluffy it just melts in your mouth and you want more, however it is great at kicking the sugar cravings. Oh, and who will admit to having a secret stash of Gü ramkins?


Jelly Fluff Recipe

Makes 1 big, glorious bowl of the fluffy stuff
Course: Dessert
Keyword: jelly, nostalgic


  • 1x 170 g tin of evaporated milk well chilled
  • 1 sachet or block of jelly


  • Melt the jelly with half the amount of water recommended on the packet, allow to cool at room temperature for 30 min.
  • Using an electric whisk, whisk the evaporated milk until it has tripled in size. While continuing to whisk gradually add the jelly. Whisk for a further 30 seconds then pour into a bowl. Put in the fridge to set.


Warning: when whisking use a bigger bowl than you think you need as you’ll be surprised how much this fluffs up.

  1. Just like grandma used to make and I am 83.

  2. My Mom used to make this for us in the 60s…she’d layer lime, strawberry and lemon jello fluff between layers of graham crackers and refrigerate it. A striking, lovely dessert from well…a very long time ago!! I’ve made it for our Grandson and oh, the memories!! Thank you!

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