Salty Vanilla Bean Honey Marshmallow Fluff
Salty Vanilla Bean Honey Marshmallow Fluff
Ingredients
- 4 egg whites
- 2/3 cup cane sugar
- 3/4 cup honey
- 1/4 cup water, room temperature
- 1 teaspoon vanilla bean paste, or to taste
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- 1
Pour the 4 egg whites into the bowl of a stand mixer. Add 1/4 teaspoon of cream of tartar. Using the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until stiff peaks form. This should take approximately 3-5 minutes.
⏱️ 5 min
- 2
In a medium saucepan, combine the 2/3 cup cane sugar, 3/4 cup honey, and 1/4 cup room temperature water. Place the saucepan over medium heat and stir occasionally until the sugar dissolves. Insert a candy thermometer into the mixture and bring it to a boil, then continue to cook without stirring until the syrup reaches 246°F (119°C). This will take about 5-7 minutes.
⏱️ 7 min•🌡️ 246
- 3
Once the sugar syrup reaches 246°F, immediately remove it from the heat. With the stand mixer running on low speed, slowly and carefully stream the hot sugar syrup into the bowl with the whipped egg whites. Pour the syrup down the side of the bowl to avoid hitting the whisk directly.
⏱️ 2 min
- 4
After all the syrup has been added, add the vanilla bean paste and 1 teaspoon of salt to the mixture. Increase the mixer speed to high and continue to beat for about 8-10 minutes, or until the marshmallow fluff is thick, glossy, stable, and has cooled down significantly.
⏱️ 10 min
- 5
Once the fluff is ready, transfer it to a clean glass jar or airtight container. The marshmallow fluff can be enjoyed within a week and does not need to be refrigerated. Serve it with graham crackers, bananas and peanut butter, or on a spoon with chocolate chips.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salty Vanilla Bean Honey Marshmallow Fluff
- 4 egg whites
- 2/3 cup cane sugar
- 3/4 cup honey
- 1/4 cup water, room temperature
- 1 teaspoon vanilla bean paste, or to taste
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- 1
Pour the 4 egg whites into the bowl of a stand mixer. Add 1/4 teaspoon of cream of tartar. Using the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until stiff peaks form. This should take approximately 3-5 minutes.
⏱️ 5 min - 2
In a medium saucepan, combine the 2/3 cup cane sugar, 3/4 cup honey, and 1/4 cup room temperature water. Place the saucepan over medium heat and stir occasionally until the sugar dissolves. Insert a candy thermometer into the mixture and bring it to a boil, then continue to cook without stirring until the syrup reaches 246°F (119°C). This will take about 5-7 minutes.
⏱️ 7 min•🌡️ 246 - 3
Once the sugar syrup reaches 246°F, immediately remove it from the heat. With the stand mixer running on low speed, slowly and carefully stream the hot sugar syrup into the bowl with the whipped egg whites. Pour the syrup down the side of the bowl to avoid hitting the whisk directly.
⏱️ 2 min - 4
After all the syrup has been added, add the vanilla bean paste and 1 teaspoon of salt to the mixture. Increase the mixer speed to high and continue to beat for about 8-10 minutes, or until the marshmallow fluff is thick, glossy, stable, and has cooled down significantly.
⏱️ 10 min - 5
Once the fluff is ready, transfer it to a clean glass jar or airtight container. The marshmallow fluff can be enjoyed within a week and does not need to be refrigerated. Serve it with graham crackers, bananas and peanut butter, or on a spoon with chocolate chips.
⏱️ 1 min