Vegan Marshmallow Fluff

Marshmallow fluff has long been one of those nostalgic treats that seemed off-limits without eggs or gelatin, but this version flips the script entirely using aquafaba — the humble liquid from a can of chickpeas. When whipped with cream of tartar, it transforms into stiff, glossy peaks that behave remarkably like egg whites, giving you that signature billowy texture without any animal products. A hot sugar syrup cooked to the soft-ball stage gets streamed in while the mixer runs, creating a stable, cloud-like fluff that holds its shape beautifully. The result is bright white, glossy, and sweet with a warm hit of vanilla — exactly what you want spread over a graham cracker or swirled into a frosting. It makes 8 servings, so there's plenty to share or stash in a jar for the next couple of days. The whole process is surprisingly approachable as long as you have a candy thermometer and a little patience with the mixer. Once you see those peaks form and the bowl start to fill with something that looks genuinely magical, you'll wonder why you ever thought this was complicated.

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