Course: Tasty Treats Servings: 10

Prep time: 5 min

Cook time: No-bake- 20 mins work

Difficulty level: Easy

VEGAN

GLUTEN FREE

NATRUALLY SWEETENED

Author: Jennifer Sargison

Calling all marshmallow fluff lovers!

I’d never heard of marshmallow fluff until my children discovered it. I was shocked at how much sugar was in each spoonful, this vegan friendly fluff is made using agave, a natural sugar substitute and contains way less sugar than regular shop bought fluff. It’s not as thick and sticky as traditional marshmallow fluff but it’s certainly a nice treat-especially for the kids.

Since becoming vegan I have had to adapt our usual way of cooking. I have been using something called aquafaba to make meringues and other bakes for some time and was happy to discover that the meringue mixture tasted very similar to marshmallow fluff, and as there’s no eggs it was safe to eat straight from the spoon.

If you haven’t heard about aquafaba then you are going to super excited, this recipe is really fascinating. It uses the liquid from a tin of chickpeas as an egg substitute. When mixed for a long time the liquid resembles the exact same results as whipped up egg whites.

Vegans have been using aquafaba in sweet and savoury recipes whenever eggs are needed. For more details on aquafaba check out our blog here.

Ingredients

1/2 cup aquafaba (water from a tin of chickpeas)

1/3 cup agave

Pinch of creme of tarter for stability

Method

Add the aquafaba, agave and creme of tarter into a bowl and mix it on a high speed for around until the liquid has become all fluffy. This will take a LONG time, around 20 minutes.
You’ll know its ready when it become thick and doesn’t fall from the bowl when held upside down. Get your kids to try it out!

Store the fluff into a clean jar and keep in the fridge.

Enjoy from the spoon, spread it on toast or how about dunking these tasty biscuits into the fluff?

TOP TIPS

This marshmallow fluff is best eaten straight away. it will keep for a couple of days in the fridge but it will loose some of its stability. I’d recommend eating it straight away and any left overs can be baked in the oven to make mini meringues.

To bake the left-overs for meringues

Simply pipe small circles onto a lined baking tray and bake in a preheated low oven 100C for around 30 minutes (a little longer if you have larger meringues) keep an eye on them.

You’ll want to turn the oven off just before the meringues begin to brown. If they are left too long and go a little to golden you’ll be able to taste a slightly burnt taste.

Once the meringues have had long enough then turn the oven off and leave the meringues in the oven to dry out for a further 60 minutes. Store in an air tight container in the fridge for a week or so.

Any thoughts or comments?
Please leave your messages below
Big love, Jennifer x

Vegan Marshmallow Fluff