Marshmallow Root Marshmallow Fluff
A creamy, cloud like marshmallow fluff 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.
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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!
Notes
Experimenting with other flavorings can lead to delightful variations of marshmallow fluff. Consider infusing the honey with spices like cinnamon or nutmeg, or incorporating citrus zest for a bright twist. Each addition can elevate your fluff and make it a stunning centerpiece for any gathering.
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. The tea provides a delicate flavor that enhances the sweetness of the honey while ensuring a smooth texture in your final product.
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.
Servings: 10