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I had a neighbor growing up, Mrs. Donovan, that always had the best junk food in her pantry. Her house was like a food rabbit hole that once you entered any normal healthy food rules did not apply. My mom, however, always tried to serve my sister and I healthy meals, so that meant no room for junk in the Dunbar house.
One of my all time favorite things Mrs. Donovan made for us as kids when we would happen to find ourselves next-door during the summer months at lunchtime, was peanut butter and fluff sandwiches. To die for.
I STILL drool over these sandwiches as an adult, but never buy the stuff because I now know how fake everything is inside the jar. Ingredients like: corn syrup, artificial coloring, xanthan gum, unidentifiable things and more artificial coloring…
I thought it would be fun to recreate the retro marshmallow fluff using real ingredients, but still leaving it a fun and yummy sweet treat. Finding recipes for fluff was the easy part, but recreating it without fake items and corn syrup was difficult. Â The most challenging part was achieving that fluffy texture.
I am happy to report, that the pastry chef in me didn’t let this challenge go until I found a recipe good enough to share with you.
My kids were beyond thrilled when I finally settled for this recipe. Â Ditch the store-bought jar and use our homemade version instead.
Ingredients
- 3 egg whites
- 1/4 tsp of cream of tartar
- 2/3 cup granulated sugar
- 1/4 cup room temperature water
- 3/4 cup honey
- 1 tsp vanilla extract
Directions
- In a large bowl or stand mixer, beat the egg whites and cream of tartar until soft peaks form.
- Put the sugar, water, and honey into a saucepan and bring to a boil.
- Clip on a candy thermometer and cook until 246 degrees F, about 5 minutes or so.
- Remove from heat.
- Turn the beaters on low speed and slowly drizzle in the honey mixture into the egg whites
- Once fully incorporated, add vanilla and turn the speed to high and beat the mixture until light and fluffy, about 10 minutes.
- Store in your cabinet for up to a week and enjoy!
This sounds so good! But it doesn’t have to be refrigerated? I can’t wait to make it!
So I make it and it flies off my shelf in less than a week and I never refrigerate it. Since the eggs are mixed with the hot sugar, it acts like a pseudo “french meringue” and does not need to be refrigerated, but should be eaten within the week. It is so yum and I hope you try it and let me know what you think! Thanks so much for the comment!
I am TOTALLY trying this! I’ve been a fluffernutter fan for decades!!!! My kids will love this! Thanks so much!
awesome! let us know if you have a great recipe you are going to use this with! we’d love to hear it. :)
I love this with peanut butter and I even added a touch of Nutella the other day to the mix and it was even better! YUM!
Looking forward to trying this!
I hope you do and please, let me know what you think!
I tried this recipe yesterday and it was a big hit among myselft and my kids! Definetely a keeper. My daughter said the flavor reminded her of my homemade icecream. We will be using this for our hot chocolate.
So glad Jennifer!
Could this be used in a fudge recipe that calls for Fluff?
this is a homemade version of fluff. i don’t see why it can’t be used as a replacement for the jarred stuff. :)
I can’t wait to try this recipe :) How much Fluff do you end up with?
Meredith, give or take 1 1/2 cups of “fluff”
Can I use castor sugar
Helen, absolutely. Castor sugar is much finer than granulated sugar and it should work just fine. :)
I just went to my local health food store the other day to buy vegan marshmallows to make homemade hot cocoa for my kids. Despite the healthier ingredients my ASD child had a reaction (probably to the malitol) and spent the rest of the day in an emotional fit and me feeling terrible for it. Imagine how happy I am to find this recipe on Facebook – an answer to a prayer! Real ingredients. I can make it myself and there’s nothing in your brilliant creation that she’s allergic to. I don’t know how you come up with these ingenious recipes, but I am so grateful for your talent and persistence as well as your generosity for sharing them with the rest of us.
Thank you Lisa! Gosh, so sorry that he still had an allergic reaction! I am determined to make over a lot of recipes for what we deem “kid foods”… I am so glad that you can make this and still be able to make a treat for your child! :)
Do you think coconut sugar would work in this recipe?? Thanks!
I have not tried it… but I often replace it instead of white sugar. Check out our sugar substitute 101 post. :)
Hi I’m from South Africa and we don’t have fluff here so I made this recipe and instant hit with the family made about 3 batches. I’m going to try it with rose syrup instead for a turkish delight frosting will let you know how it turns out. Thanx for posting this recipe
Such a great response! Welcome from South Africa!!
Hi. Love your recipes. Is there any way this can be made without EGGS ??
Is there any egg replacer that can whip like egg whites ?
Thanks so much for all you do.
michelle, unfortunately not that I’ve tried. I’m sorry!
When does the vanilla go in?
Mary Lynne, the vanilla goes in when everything is incorporated and right before you beat it on high.
the vanilla goes in after everything is incorporated, right before you beat on high.