Homemade Marshmallow Fluff (Salted Vanilla)
A light, fluffy homemade marshmallow fluff made with honey, cane sugar, and egg whites, finished with vanilla and a pinch of salt. Glossy, smooth, and perfect for spreading, frosting, or topping desserts.
- Total Time20 minutes
- Yield2 cups 1x
Ingredients
- 3 egg whites (room temperature; use pasteurized for food safety)
- 3/4 cup honey
- 2/3 cup cane sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Heat: Combine the honey, cane sugar, and water in a small saucepan and cook over medium heat until the syrup reaches 246°F on a candy thermometer.
- Whip: Add the egg whites and a pinch of salt to a stand mixer and whip on medium speed until soft peaks form.
- Pour: With the mixer on medium, slowly drizzle the hot syrup into the egg whites, pouring down the side of the bowl.
- Whip again: Increase the speed and whip 5 to 7 minutes, until the mixture is thick, glossy, and fluffy.
- Finish: Add the vanilla and whip another 20 to 30 seconds, until smooth and cloud-like.
Notes
Pour the hot syrup slowly down the side of the bowl — this is the difference between silky fluff and a mess. If the bowl still feels hot, keep whipping; the texture tightens as it cools. Don’t skip the pinch of salt — it balances the sweetness. Give it the full whip time. Food safety: the egg whites are only warmed by the syrup, not fully cooked, so use pasteurized egg whites if serving young children, pregnant people, the elderly, or anyone immunocompromised. Best used fresh; homemade fluff can soften or deflate over time in the fridge and can be re-whipped to loosen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
