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
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.