This billowy, cloud-white fluff starts with whipped aquafaba, beaten until it holds those signature stiff, glossy peaks, then gets folded together with a hot sugar syrup cooked to a precise soft-ball stage for that classic marshmallowy structure. A touch of vanilla rounds out the flavor at the end, giving it that familiar sweet, toasty aroma. Every ingredient here — from the cane sugar to the corn syrup — is naturally free of wheat and gluten, so there's nothing hiding in the pantry list to worry about. The result is a glossy, spreadable fluff that's perfect for swirling into s'mores bars, spooning onto hot cocoa, or spreading straight onto toast. It's an easy one to make on repeat and a genuinely solid pick for a gluten free kitchen.
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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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