This whipped, cloud-like fluff gets its incredible body from aquafaba beaten with cream of tartar until it holds stiff, glossy peaks, then a hot sugar syrup made from cane sugar, water, and corn syrup is streamed in to set that structure into something impossibly light and marshmallowy. A splash of vanilla rounds out the flavor at the end, giving you that classic sweet, billowy taste without ever touching an animal product. It's a great option to keep on hand for topping hot chocolate, swirling into rice krispie treats, or spreading straight onto toast, and it comes together with nothing more exotic than pantry staples and a candy thermometer. Because the entire base builds off chickpea liquid instead of egg whites, this fluff is a natural fit for a vegetarian kitchen. Store it in a jar and give it a quick stir before your next use, since it's best enjoyed within a day or two of whipping it up.
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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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