Vanilla Bean Marshmallow Fluff

Marshmallow fluff is a very peculiar culinary creation. Not quite the texture of a marshmallow but still has the flavor of one. Marshmallows can be used in S'mores and eaten by themselves, however, marshmallow fluff has so many more culinary applications. Sandwiched between two peanut butter cookies, spread on a PB&J, swirled into homemade ice cream or even eaten by the spoonful. The possibilities are unlimited!

Vanilla Bean Marshmallow fluff is sweet, gooey and delicious but the real flavor comes in when you add the vanilla; that familiar flavor that is only associated with a beautiful vanilla bean from Beanilla! Any of our varieties of beans will work for this recipe so choose your favorite!

Vanilla Bean Marshmallow Fluff Recipe

Ingredients:

3/4 cup caster sugar

1/2 cup light corn syrup

1/4 cup water

1/8 teaspoon fine sea salt

2 large egg whites (room temperature)

1/4 teaspoon cream of tartar

1 vanilla bean (cut and scraped)

Directions:

Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 245°F on a candy/fat thermometer.

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.)

When the syrup reaches 245°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 fluff is stiff and glossy, about 7 minutes. Add in the vanilla bean scrapings and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.