Vegan Marshmallow Fluff

Light and Fluffy Marshmallow Cream Flavored with Vanilla

Unfortunately, Marshmallows and Marshmallow Fluff is not vegan due to the ingredient gelatin. If you aren't familiar with gelatin, you should definitely give it a Goog before digging into your next rice crispy treat or a jar of marshmallow fluff. Fortunately, here is an alternative to marshmallow fluff without the gelatin.

This recipe is simple in terms of ingredients, but it does require some mandatory kitchen tools like a stand mixer and candy thermometer. When working with sugar and heat, it is necessary to use a candy thermometer to acquire the proper caramelization of the sugar. In this recipe, the sugar needs to be brought up to 240 degrees Fahrenheit which is considered the soft ball stage of heating sugar. This will result in soft and marshmallow like texture in the marshmallow fluff. If you have never would work with heating sugar, this is the perfect recipe to try it out. Let me know in the comments if you have ever worked with heating sugar and what your experience was like. Hope you guys try and like this recipe!

Ingredients

⅓ cup water

¾ cup granulated sugar

¾ cup corn syrup

⅓ cup aquafaba

¼ tsp cream of tartar

1 tsp vanilla extract

Procedures

In a stand mixer, beat the aquafaba and cream of tartar on medium speed until firm peaks form.

In a small saucepan, heat the sugar, water, and corn syrup to high heat. Do not stir the mixture, only swirl the pot to combine the ingredients.

Using a candy thermometer, heat the sugar mixture until it reaches 240 degrees Fahrenheit.Once the sugar mixture reaches 240 degrees Fahrenheit, turn off the heat and remove the saucepan from the heat.

While the stand mixer is on medium speed, slowly stream the sugar mixture into the aquafaba. The mixture should start to thicken and become glossy. Add the vanilla extract and continue to mix until the marshmallow fluff cools to room temperature. Keep the marshmallow fluff in an airtight container and in the fridge to preserve.