This billowy, cloud-like fluff starts with whipped aquafaba, beaten with cream of tartar until it holds glossy, stiff peaks just like a classic meringue base. A hot sugar syrup, cooked with corn syrup to that perfect soft-ball stage, gets streamed in while the mixer runs, transforming the whipped aquafaba into a thick, marshmallowy spread with real shine and body. A touch of vanilla rounds out the flavor, leaving you with a bright white, spoonable fluff perfect for swirling into hot cocoa, spreading on toast, or piping onto a fruit tart. It comes together with simple pantry staples and a candy thermometer, no eggs or gelatin required for that classic gooey texture. This one is a fantastic pick for a dairy free kitchen, and it stores well in a jar for a couple of days if you want to make it ahead. Give it a quick stir before serving if it settles, and it's ready to go straight into your favorite treats.
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Pour the aquafaba into the bowl of a stand mixer (or a large heatproof bowl if using a hand mixer). Add the cream of tartar. Beat on medium-high speed until the aquafaba holds stiff, glossy peaks, about 8–10 minutes. The peaks should stand straight up and not droop when the beater is lifted. Leave the mixer running on low while you prepare the syrup.
Combine the organic cane sugar, water, and light corn syrup in a small saucepan over medium-high heat. Stir just until the sugar dissolves, then stop stirring. Clip a candy thermometer to the side of the pan and cook until the syrup reaches 240°F (116°C) — the soft-ball stage.
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