Finally – the Original Honey Fluff Recipe! This stuff is amazing!
I experimented with making homemade marshmallow fluff, because the ingredients are only egg whites, corn syrup and sugar on the jar. It was really easy! Well, after making some – I wondered about a substitute for corn syrup and realized honey would work just as well. You can use any type of honey you want, but I used Buckwheat, which has a strong flavor and aroma.
- 1/3 cup of liquid egg whites (or 3 egg whites)
- 1/4 tsp of cream of tartar (probably optional)
- 2/3 cup of granulated sugar
- 1/4 cup of water
- 3/4 cup of honey (I used strong buckwheat honey)
- 1 tsp vanilla
In a large bowl or stand mixer, beat the egg whites and cream of tartar until soft peaks form.
While these are beating, put the sugar, water, and honey into a saucepan and bring to a boil.
Clip on a candy thermometer and cook until the firm ball stage (246 degrees F), about 5 minutes or so. Remove from heat. Turn the beaters on low speed and sloooowwwllllyyy drizzle in the honey mixture into the egg whites.
Make sure you go really slow or you will cook the egg whites. Once all of that is in, turn the speed to high and beat the mixture until light and fluffy – like marshmallow fluff! Probably 5-10 minutes is how long I did it for.
Makes a perfect frosting for cakes or on sandwiches.
Top oats with it:
Make S’mores with it.
I won’t tell if you just lick it off your finger! It’s life changing.
This has a wonderful honey aroma to it. Nutritional stats are very similar to regular fluff, which is approximately 40 calories per 2 tbsp.
Recommended to refrigerate this. If you don’t,the honey will start to separate out at the bottom.