Vanilla Bean Marshmallow Fluff (4 Ingredients)

Vanilla Bean Marshmallow Fluff (4 Ingredients) (light, fluffy 4-ingredient refined sugar free treat)

how dreamy is this 4 ingredient homemade vanilla bean marshmallow fluff? this recipe is especially nostalgic for me because i grew up eating marshmallow fluff and putting it on absolutely everything. it was one of those childhood breakfast memories that i wanted to recreate but with something made from real ingredients and without all the added ingredients.

this version is a much healthier alternative, made with just four simple ingredients and refined sugar-free. it has the same soft, pillowy texture you remember but it's made with nourishing ingredients yet just as addictive as the real deal.

if you've been wanting to try making homemade marshmallows (like my 4-ingredient matcha marshmallows) but feel slightly intimidated, this marshmallow fluff is the perfect place to start. one of the trickiest parts of making marshmallows is knowing exactly when to stop beating the mixture. beat it too little and it won't hold its shape, but beat it too long and the mixture can become too stiff and start setting in the bowl before you can transfer it. the exact timing can vary depending on your mixer's speed and power, as well as the temperature of the sugar mixture.

although the technique is very similar to making regular marshmallows, you stop a few minutes earlier which makes the recipe a lot more forgiving than making marshmallows. the texture you're aiming for is soft, spreadable, and holds a peak without being set. the moment you can lift the whisk and the fluff holds a soft, droopy peak that slowly falls back on itself is when you know it's done. if you go a minute or two past that point it starts to get stiffer and more like a proper marshmallow rather than a spreadable fluff, so keep an eye on it as you're mixing. a stand mixer makes this much easier because you can watch the texture without trying to hold everything at once.

since this vanilla bean marshmallow fluff is homemade and not store bought there are no stabilizers or additives that keep the fluff in its “fluff state/texture”. this means that depending on how it's stored and the longer it sits for, the thicker and more set the marshmallow fluff will become. the simple fix to this is to just lightly heat the marshmallow fluff until it gets back to ur desired spreadable consistency. i like storing it in a jar in the fridge and then placing the jar in a bowl of hot water for a few minutes and mixing until spreadable. you will find that the marshmallow fluff changes state pretty quickly, so ensure it's not heated too much to the point it turns liquid lol.

whenever i make this homemade marshmallow fluff, it is one of the most versatile things i have in my fridge at any given time. i spread it on rice cakes or toast with a bit of almond butter, i swirl it into warm porridge or my yogurt bowl, i've piped it onto brownies as a frosting. the possibilities are truly endless, so enjoy however you like!

a moment for the flavour because i'm not sure how i haven't mentioned it yet! instead of your typical marshmallow fluff this one is made with vanilla bean, which tastes just as magical as you can imagine. you can opt for vanilla extract instead but there is a trade off in the flavour profile. the flavour from the pods develops while we heat it with the maple syrup and water, feel free to throw in the pods too for maximum vanilla goodness. just ensure you remove the pods before adding the mixture to the bloomed gelatin. the use of vanilla pods also adds the most beautiful little flecks throughout the mixture, making it feel and look extra special. it's hard to believe it's made at home with just 4 ingredients!

onto the gelatin, which is a pure protein source derived from collagen that supports joint health, gut lining integrity, and has been associated with improved skin elasticity. it's also what gives this fluff that pillowy, cloud-like texture. if you are vegetarian or vegan, agar agar will work as a substitute but the texture will be slightly different and it isn't as simple as a 1:1 sub in this recipe, but i can test a vegetarian version if you'd prefer, just let me know in the reviews!

for storage, store in an airtight jar in the fridge for up to 5 days. the fluff will stiffen slightly as it chills but comes back to a spreadable consistency quickly at room temperature. if it's too firm, a few seconds in the microwave or placing the jar in a bowl of hot water and a stir will loosen it right back up. if you love this recipe, my 4 ingredient matcha marshmallows and my cherry marshmallows use the same technique but taken all the way to a set marshmallow, which is the next step up if you want to try it.

enjoy this healthier marshmallow fluff spread on toast, dolloped onto desserts, or swirled into your bakes!