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Blueberry Marshmallow Fluff

Make this light and dreamy homemade blueberry marshmallow fluff with only five simple ingredients! It’s delicious paired with fresh fruit, swirled over a banana split, or spooned onto cakes and cupcakes. Naturally sweetened (no corn syrup needed!), made with real, wholesome ingredients, and completely paleo-friendly and dairy-free.
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Ingredients
  

  • 2 oz bags freeze-dried blueberries *be careful to get freeze-dried, not dried!
  • 90 grams Carton egg whites (about 1/2 cup!)
  • 1/4 tsp cream of tartar
  • 1/3 cup water
  • 1 1/4 cups maple syrup
  • 3/4 tsp vanilla extract
  • pinch of sea salt

Instructions
 

  • Note: It's important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
  • In the bowl of your stand mixer, whip the egg whites until they’re frothy, about a minute. Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
  • While they're whipping, add the freeze-dried blueberries to a food processor or blender and blend until powder form and no clumps remain. Once the egg whites are in stiff peaks, add the blueberry powder and whip again for a minute. Then you can turn off the mixer while you make the syrup.
  • In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend getting a cheap candy thermometer from Amazon. It's VERY important it reaches 240 to prevent the fluff from deflating later on.
  • Remove the syrup mixture from the heat. While the mixer is going on medium/high, very slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (2-3 minutes).
  • Add in the vanilla and whip for another minute.Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!