With just four staple pantry ingredients, this homemade honey marshmallow fluff is beautifully light and glossy (and, yes, it can be charred!).
(Homemade!) Honey Marshmallow Fluff đŻ
sticky, light ‘n glossy!
A homemade marshmallow fluff has easily been one of the most requested recipes by y’all over the years… and it came out better than I could’ve possibly imagined, as the honey adds a truly stunning flavor note (particularly when paired with something like sweet potatoes).Â
Like, this is one fancy pantsy marshmallow fluff!Â
p.s. its also just lightly sweetened with honey, so no corn syrup etc (and I used about half the amount compared to “the standard”), so its still decadent but not cloyingly sweetÂ
p.p.s. legend has it that homemade marshmallow fluff can keep for up to two weeks at room temp stored in an airtight container (like, the egg whites are candy at this point)â but I want tbch that I haven’t yet been able to keep it for that long (i.e. I’ll update the post with the results in due time, but I can vouch that it’ll keep for a few days).
the sweetener
I’ve tried this recipe with both maple syrup and honey and recommend the latter without question, as it whips more akin to a sugar ‘n corn syrup mix (extra sticky, super fluffy and ultra glossy).
The one thing of note is that while marshmallow fluff is generally made with your âsugar mixtureâ reaching the soft ball stage (230-240°F), Iâve never been able to get either maple syrup or honey to heat past around 210°F (225°F for a honey water mixture, which is very close). Still, there doesnât seem to be an issue whatsoever with its ability to fluff up and charr properly.
So while a thermometer is generally (highly!) recommended for fool proof candy making, given that once the honey comes to a rolling boil and begins to bubble up it the temperature stays the same⊠if you donât have a thermometer on hand simply keep the mix on a rolling boil for about 2 minutes to ensure itâs reached its peak temp (but please do procure a thermometer for next time so you aren’t winging it!).
p.s. if maple syrup is your thing, it does make terrific homemade marshmallows
p.p.s. low carb sweeteners such as allulose, erythritol and xylitol most unfortunately don’t work here 100% as they lack “candy making” properties (i.e. they simply don’t reach the necessary temperature for a successful marshmallow fluff).
(Homemade!) Honey Marshmallow Fluff
Equipment
- thermometer
Ingredients
- 1 cup raw honey
- 1/4 cup water at room temp
- 3 large egg whites at room temp
- 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- generous pinch kosher salt
Instructions
- My top tip: you also want to have *all* your ingredients handy, measured out, and make sure you wonât be disturbed for 15 minutes. Seriously! It's easy and quick, but you need to work through the steps continuously and quickly.
- Add honey and water to a saucepan and heat up over medium heat, mixing gently until just incorporated (you want to ensure its mixed before it begins to heat up so it doesn't crystalize)(also if your raw honey was crystalized it'll take a minute to all come together). Continue to heat over low/medium heat, keeping an eye that it doesn't boil over and on the temperature (you want it to eventually reach 225ÂșF/107ÂșC).
- Add egg whites and cream of tartar to your mixer with the whisk attachment and whip (over medium/high speed) until soft peaks form. Be sure to not over-whip, but your whites and honey should be ready at about the same time.
- Once honey has reached 225ÂșF/107ÂșC, have your mixer running on medium and gradually pour the hot syrup in a slow and gradual pour (I wasn't so "gradual" once and the fluff survived, but try and temper your egg whites slowly). Continue whipping for 8 minutes on high speed, add vanilla extract and salt and whip for another 2 minutes.
- Allow marshmallows fluff to come to room temperature and transfer to an airtight container.
- And how long does it keep? Legend has it that homemade marshmallow fluff can keep for up to two weeks at room temp (stored in a cool, dry place). Tbch though I haven't yet had a whip last that long to test, but it will surely keep for a handful of days.
Can it really be that easy?? Why YES!! Yes it CAN be!!
I did exactly as you said and it turned out PERFECTLY!!
I almost doubled the recipe and Iâm glad I didnât because I donât know where I would have kept it all. It made a generous amount of fluff!
I have a Bosch mixer which is quite powerful so I wondered if I should whip the entire time noted. It almost looked like I shouldnât but I did anyway and that was ALSO the right choice. So whip away!
Iâm excited to experiment with other flavors- chocolate, peppermint, maybe use maple instead of honey???
THANKS for a great recipe and great directions!
Hello! Thank you for this amazing fluff recipe! I love using honey in recipes, and to make fluff with it sounds fabulous!
QuestionâŠcan this be canned to preserve for storage?
Just wondering about Marshmallow root? Your tic-toc had this link but shows with real m.root?
I used honey and it turned out beautifully!! Will be saving this! Thank you!
Thank you! Looks so beautiful and yummy. Happy Thanksgiving đ
I’ve a question regarding storageâ doesn’t it need to be kept refrigerated? Like key lime pie with a whipped meringue topping with egg whites has to be kept in the fridge correct?
Today I’m thankful that you’re back to creating magic! Had no idea what to expect, but it tastes incredible. My father called it “the millennial hipster marshmallow fluff”, and in a good way because he says its a gift to make things a little more special. But now I’m wondering what to do with 6 cups…!
LOL! Finally a boomer who gets it
Looks right up my alley! Looks delicious! Thank you!
Please make itâs so yum! I also have about 12 cups worth of it right now, and Iâm discovering that it makes a great cold brew topping đ
Wow! This sounds so good. This is the first post I have gotten from you in many months. I don’t know why. Glad I finally got one.
I am thrilled to see your recipes again. You continually bless my family with your yummy recipes. All the very best to you. Hugs from the Southern Sierra Mountains.
Iâm so glad youâre here Sarah, thank you for the lovely note- many blessings to you and your family as well âșïž
Would this work for a pie topping?!!
YES! But don’t bake it (can’t vouch that it’ll hold up as I haven’t tried, a light broil would likely work but I would recommend to torch it).
Lol lol it’s never too late for a marshmallow fluff recipe. Will do my best to make it tomorrow, but this weekend with leftovers for sure. Thank you Paola!
Oh thank goodness! Its a quick recipe and yes, its one of those things that will liven up a meal with leftovers for sure. Have a great weekend Minny!