Store bought marshmallow fluff features corn syrup as its number one ingredient. That corn syrup is very likely made from GMO corn, so I just won’t buy it. Trouble is, my famous fudge recipe calls for a jar of fluff. When my friend Melanie at Frugal Kiwi shared a recipe several years ago for Corn Syrup-Free Marshmallows, I knew I’d found the solution. Instead of turning the mixture into marshmallows, I modified it into a marshmallow fluff recipe.
This is one of those recipes that’s deceptively simple to make, though you will have to spend a bit of time watching the candy thermometer as the mixture comes up to temperature.
Marshmallow Fluff Recipe with NO Corn Syrup
Makes about 3 cups
- 1 tablespoon gelatin
- 1/4 cup cool water
- 1 cup granulated cane sugar (I prefer organic)
- 3/8 cup water
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
Stir together gelatin and ¼ cup cool water in a large mixing bowl. (If you’ll be using your stand mixer, that’s the bowl you’ll want to use.)
Combine sugar, water, honey, and vanilla in a saucepan. Bring to a rolling boil and cook, stirring occasionally, until mixture reaches soft ball stage on a candy thermometer (112-115 degrees C; 238-240 F).
Using a hand mixer or a stand mixer with a whisk attachment, set mixer on low and slowly pour hot syrup over gelatin in mixing bowl. When thoroughly combined, increase speed to high. Beat until mixture becomes lukewarm and starts to get stretchy. With my stand mixer, I had a bowl full of bright white marshmallow fluff in about 10 minutes.
I make this once a year for the sole purpose of adding to my homemade fudge, but if you need to keep it longer you can store it for 2-3 weeks in the fridge.