You’ve got to be kidding me, healthy fluff? While I won’t claim that the sugar in this marshmallow creme has life-giving properties, it is worlds above generic store bought fluff in quality ingredients. I could have been purist about this and made a honey-sweetened only version. To be honest, though, I won’t have access to affordable raw honey again until July and I am conserving my final cups vigilantly. I like to use this in a natural version of a fluffernutter sandwich paired with organic peanut butter (straight-up peanut only) and whole grain, homemade bread. I also like using this in the filling for whole wheat oatmeal cream pies. I have also added this to a peanutbuttercoconutoilbutter mixture while making granola bars. My daughter can’t get enough of this dolloped on her hot chocolate (also made from scratch and extremely delicious!). My brothers especially tend to be pretty picky when it comes to healthier food so if I can get them to eat better by bribing their taste buds with some sugar, I absolutely will. They adore the authentic fluff flavor and texture, I adore the magical way this sticky, stretchy confection can be created with just a few ingredients. My talented sister, Elisabeth (Boppy) helped me with photographing this recipe. My daughter, Eden, was my sous chef and delighted taste-tester.
Recipe adapted from Chowhound.
Makes around 5 quarts and keeps in the fridge for a few weeks at least.
* You will need a candy thermometer.
4-6 egg whites, room temperature
1 1/2 cups raw organic sugar
1 cup raw honey
1/2 cup water
1/4 tsp. fine sea salt
1/2 tsp cream of tartar
1 tbsp. pure vanilla extract
1. Stir together the sugar, honey, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)
3. When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes.
4. Add in the vanilla and whip 2 minutes more.
Wow! Josh was just asking for fluff yesterday. I must try this. One question: in the first step you said to add corn syrup, but there is none listed in your ingredients–did you mean the honey? Can’t wait to get the kids going on this one. 🙂 thanks.
Oh Mary, thanks for catching that mis-print, I did mean honey, the directions are updated!
Can be used as a frosting too, right?
Pingback: Oatmeal Cream Cookies « Eastside Epicurean
How long can I store at room temp? Or should I just keep it in the refrigerator?
Hi! I would probably just store the creme in the fridge because even though the egg whites have been “cooked” by the hot syrup, our homemade version hasn’t the stabilizers and perservatives of the commercial variety…but again, it’s so much more yummy!
Just found your recipe and was wondering if it “halves” well. I really don’t need 5 quarts and would like to try to make a smaller quantity.
Absolutely. It should be perfect halved. I still have baking habits stemming from life in a family of 14…I should know by now that’s not for everyone! 🙂
This turned out really well! For a bit there, I was worried that I may have made marshmallow soup, but just keep the mixer going for the 7 minutes and it turned out to be beautiful, fluffly cream! My kids are thrilled to be able to have some in their hot chocolate. I refuse to buy it in the store. Next time I will add a bit less honey to it as it had a decidedly “honey” taste, but you couldn’t tell at all in the hot chocolate. Thanks for the recipe!
Ive made a number of marshmallow creams/ fluffs lately and the majority of them don’t fully fluff, Like Karen they are very soupy but even after I whip for 10+ minutes and even added an extra egg white……any thoughts?
I know that temperature can have a huge impact so have your whites at room temp. Second, be sure to never use carton egg whites and to separately them extrememly carefully from the yolk. If just traces of grease or yolk end up in the whites it can effect the expansion. Hope this helps!
Have you tried Rice Krispy treats made with this??
No, but I likely wouldn’t unless they were full on marshmallows…just because I am not sure how fluff would act in that application as it doesn’t harden after heating. 🙂
this looks similar to the recipe for 7 minute frosting, a cooked frosting using egg whites.
FYI – organic sugar would be cheaper than honey is $$$$ and will also impart a different flavor. For health purposes, sugar is sugar regardless as to whether it’s honey, organic or white.