Homemade Marshmallow Fluff Recipe with NO Corn Syrup
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.
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.)
1 tablespoon gelatin, 1/4 cup cool water
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).
1 cup granulated sugar, 3/8 cup water, 1 tablespoon honey, 1/4 teaspoon vanilla extract
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 ten minutes.
Notes
*I've had a lot of people ask about making a vegan marshmallow fluff. While I've not tried it, agar agar is the common vegan substitute for gelatin. It replaces gelatin on a one-to-one basis.
Making this recipe requires a mixer. A stand mixer makes it easy, as you'll be able to do some clean up while the homemade marshmallow creme is mixing. A hand mixer works, too, though.
I make this marshmallow fluff recipe 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.