A creamy, cloud like Marshmallow Root Marshmallow Fluff is made the old fashioned way, with real marshmallow root tea instead of corn syrup. Sweetened with honey, flavored with vanilla bean, and completely egg free, it whips up thick and glossy in your stand mixer. Perfect for dipping fruit, spreading on graham crackers, or swirling into hot chocolate.
Unlike our marshmallow root marshmallow recipe — this is fluff. Softer, spreadable, no cutting into cubes, no cornstarch dusting. Think of it as marshmallow in a luxurious, spoonable form.
History Of Marshmallow
Can you believe marshmallow.. the candy, the campfire staple, the treat we associate with bags of processed sugar.. actually started out as a root? Before it was candy, marshmallow was Althaea officinalis, a soft, mucilaginous plant that people steeped into tea for centuries. This fluff is a small return to that origin story.=
Marshmallow root, native to parts of Europe, Asia, and North Africa, not only has a sweet flavor but also offers medicinal properties. Traditionally, it has been used to soothe digestive issues and sore throats, making it a popular herbal remedy.
About The Recipe
This recipe stands out not only for its simplicity but also for the conscious choices made in its creation. By substituting refined sugars with honey, you’re not just sweetening your fluff, you’re incorporating natural enzymes, vitamins, and minerals found in honey. This makes a significant difference in the overall nutritional profile. Make it even better with homemade flower infused honey.
Marshmallow fluff on the market (and most homemade versions, too) relies on corn syrup, refined sugar, and egg whites. I wanted something simpler and a little more wholesome, sweetened only with honey, completely egg free. This simple step of making marshmallow root tea not only prepares your base for the fluff but also infuses it with the herbal benefits of the marshmallow root.
What You’ll Need
Equipment
- Stand mixer – if you don’t have a stand mixer, a handheld mixer can work, but expect a longer whipping time, and to have to hold it for up to 15 minutes!
- Candy thermometer -to get your honey temperature to the right stage. This isn’t a recipe to eyeball.
- Medium stainless steel pot – for heating the honey. Stainless steel distributes heat evenly, preventing any hot spots that could caramelize the honey prematurely. This ensures that your mixture remains smooth and does not develop a burnt flavor.
Ingredients
- 1 tablespoon gelatin
- ¾ cup water, divided (½ cup for the marshmallow root tea, ¼ cup for blooming the gelatin)
- 1 tablespoon marshmallow root
- 1 cup honey
- 1 vanilla bean (or vanilla bean paste)
A note on flavor: because the honey gets heated, its own flavor comes through strongly in the final fluff, vanilla bean gives it a warm, round sweetness, but if you want to go somewhere more fragrant, a few drops of orange blossom water or rose water are lovely here instead of (or alongside) the vanilla.
Instructions
- Make your marshmallow root tea. Steep 1 tablespoon of marshmallow root in ½ cup of hot water for about 5 minutes. Strain out the root and set the tea aside. This is your base liquid, standing in for plain water and carrying a subtle, earthy sweetness and adding all of the wonderful benefits of marshmallow into the fluff.
- Bloom the gelatin. In the bowl of your stand mixer, add ¼ cup of water and sprinkle 1 tablespoon of gelatin evenly over the top. Set it aside to firm up while you prep everything else. Attach the whisk to your stand mixer for later.
- Heat the honey. In a medium stainless steel pot, combine your marshmallow root tea with the honey.
- Whip it up. With the mixer running on low, slowly and carefully stream the hot honey mixture into the bloomed gelatin. Once it’s all in, increase the speed to high and whip.
- Be patient. This is the part that surprises people, it takes longer than you’d think to whip into fluff. Even with a strong stand mixer, expect 15 minutes of whipping. The exact time depends on your mixer’s strength, so don’t rush it. You’re looking for stiff peaks: thick, glossy, and holding its shape when you lift the whisk.
- Add your flavor. Once it’s thick and fluffy, add the vanilla bean paste (or orange blossom/rose water, if using) and whip briefly to combine.
- Store and enjoy. Spoon the fluff into a glass container and store in a cool, dry place for up to two weeks. Use it as a dip for fruit or graham crackers, swirl it into hot chocolate or butterfly pea latte, or eat it straight off the spoon. Enjoy!
Recipe Notes:
Consider infusing the honey with spices like cinnamon or nutmeg, or incorporating citrus zest for a bright twist.
Using a medium stainless steel pot for heating the honey is essential. Stainless steel distributes heat evenly, preventing any hot spots that could caramelize the honey prematurely. This ensures that your mixture remains smooth and does not develop a burnt flavor.
Pouring the hot honey mixture into the gelatin slowly allows the gelatin to dissolve completely while minimizing the risk of clumping. This technique is key to achieving that airy, puffy texture characteristic of great marshmallow fluff.
The patience required during the whipping process is an integral part of the creation of marshmallow fluff. As it whips, the mixture transforms, and observing this change can be a rewarding experience. It’s also a fun opportunity to involve children or friends in the kitchen to see the magic happen.
How to use this marshmallow root marshmallow fluff:
After storing your marshmallow fluff, consider taking it a step further by using it in creative ways. It can be swirled into pancakes or waffles, used as a topping for cakes and cupcakes, or even added to smoothies for a unique flavor twist. The possibilities are endless, and you’ll find it hard to resist incorporating this fluff into everything!
Marshmallow Root Marshmallow Fluff
Equipment
- Stand Mixer
- Candy Thermometer
Ingredients
- 1 tablespoon gelatin
- ¾ cup water divided (½ cup for the marshmallow root tea, ¼ cup for blooming the gelatin)
- 1 tablespoon marshmallow root
- 1 cup honey
- 1 vanilla bean or vanilla bean paste
Instructions
- Make your marshmallow root tea. Steep 1 tablespoon of marshmallow root in ½ cup of hot water for about 5 minutes. Strain out the root and set the tea aside. This is your base liquid, standing in for plain water and carrying a subtle, earthy sweetness and adding all of the wonderful benefits of marshmallow into the fluff.
- Bloom the gelatin. In the bowl of your stand mixer, add ¼ cup of water and sprinkle 1 tablespoon of gelatin evenly over the top. Set it aside to firm up while you prep everything else. Attach the whisk to your stand mixer for later.
- Heat the honey. In a medium stainless steel pot, combine your marshmallow root tea with the honey.
- Whip it up. With the mixer running on low, slowly and carefully pour the hot honey marshmallow root mixture into the bloomed gelatin. Once it's all incorporated, increase the speed to high and whip.
- Be patient. This is the part that surprises people, it takes longer than you’d think to whip into fluff. Even with a strong stand mixer, expect 15 minutes of whipping. The exact time depends on your mixer’s strength, so don’t rush it. You’re looking for stiff peaks: thick, glossy, and holding its shape when you lift the whisk.
- Add your flavor. Once it’s thick and fluffy, add the vanilla bean paste (or orange blossom/rose water, if using) and whip briefly to combine.
- Store and enjoy. Spoon the fluff into a glass container and store in a cool, dry place for up to two weeks. Use it as a dip for fruit or graham crackers, swirl it into hot chocolate or butterfly pea latte, or eat it straight off the spoon. Enjoy!