Eosinophilic Esophagitis Friendly Vegan Marshmallow Fluff
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Learn more →Ingredients
8 servings
- ½ cup aquafaba (liquid from 1 can of chickpeas)
- ¼ tsp cream of tartar
- 1 cup organic cane sugar
- ¼ cup water
- ¼ cup light corn syrup
- 1 tsp vanilla extract
Instructions
- 1
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.
- 2
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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