(It's SO easy!)
This is one of those recipes that's incredible simple to make, though you will have to spend a bit of time watching the candy thermometer as the mixture comes up to temperature. Even so, you will wonder why you waited this long to make your own marshmallow fluff! No more store bought for you! ; )
Ingredients
1 T powdered, unflavored gelatin
1/4 cup cool water
1 cup granulated sugar
3/8 cup water
1 T honey
1/4 tsp. vanilla extract
Instructions
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).
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).
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 within ten minutes. Make sure to stay near and keep an eye on it. As it cools it gets thicker and thicker and you don't want to bog down your mixer.
You can store it for 2-3 weeks in the fridge.
That is it! You now have a lovely white, shiny bowl of marshmallow cream to make your favorite fudge, frost a cake, make s'mores, add to a cup of hot cocoa. Enjoy!
