Is Marshmallow Fluff Vegan?

is Marshmallow Fluff vegan

Marshmallow fluff was invented by Archibald Query in 1917, and he would sell the sweet item from door-to-door in Somerville, MA. In the same year, Durkee-Mower, a Boston candy company bought the marshmallow fluff recipe from Query for just $500. The company invested heavily in marketing the product, which was made of corn syrup, vanilla, egg whites and sugar. Now, the marshmallow fluff has been around for over a century and many people associate it with their childhood years.

Is Marshmallow Fluff Vegan? No, marshmallow fluff is not fully vegan, because it contains egg whites. However, unlike traditionally made marshmallow, marshmallow fluff is gelatin-free. Nowadays, some brands are producing vegan marshmallow crème to incorporate people who follow a plant-based diet or are allergic to eggs.

Marshmallow fluff is traditionally made with egg whites to achieve that fluffy texture. However, over time people have found ways to substitute the egg white with vegan ingredients. Vegan marshmallow fluff is safe for those on a vegan diet or with egg allergies. It can be store-bought or made at home. Since you have come to this post, it’s likely you have questions about marshmallow fluff. What is marshmallow fluff? How can I make vegan marshmallow fluff? What recipes can I make using vegan marshmallow fluff? Can marshmallows serve as a substitute for marshmallow fluff?

What Is Marshmallow Fluff?

Marshmallow fluff, also known as marshmallow crème, is a confectionary spread with a similar flavour, but different texture to traditional solid marshmallow.

Marshmallow fluff is sticky and gooey, but still soft and seamless to spread. Many people, especially those from New England, USA view it as the perfect addition to a bread and peanut butter snack. The crème is a living relic of the beginning of the twentieth century. And, it’s at no danger of losing its appeal as it has been around for 103 years (as of 2020).

Archibald Query of Somerville, Massachusetts made the version of the marshmallow fluff that most people know today. He whipped up the sweet condiment in his kitchen and sold it door-to-door. However, a sugar shortage during the First World War disheartened Query’s business. With his new enterprise faltering, the Somerville entrepreneur decided to sell his marshmallow fluff recipe to H. Allen Durkee and Fred Mower. Back then, the product was selling for a mere $1 per gallon.

Durkee and Mower began the production and sale of the sweet confectionary in 1920 under the name Toot Sweet Marshmallow Fluff. In 1929, the two veterans purchased a factory based in Lynn, Mass. However, they had to relocate to a larger premise five years later, so that they could accommodate their expanding enterprise. In the 1950s, the business was relocated for the last time to a factory Durkee and Mower designed specifically for faster production. They wanted to move from producing 80 jars a minute to 125. The company has been there ever since.

H. Allen Durkee passed the reins of the marshmallow crème production company to his son Don. Later on, Don passed the organization onto his son Jon, who hopes to pass it on to his children too.

The fluff has consistently been made using only four ingredients: vanilla, dried egg whites, sugar and corn syrup. In the modern-day, the manufacturer utilizes liquid sugar rather than the granulated version, and vanillin instead of vanilla. Corn syrup and sugar are blended and melted, then emptied into six-foot-tall bowls for mixing. After that, egg whites and vanilla for every batch are measured by hand. However, the manufacturer has never revealed the secret of how long they whip the Marshmallow Fluff.

Additionally, the factory, process of production, packaging, and design have not been altered much since the fifties. A lot of the equipment the manufacturers use is still original.

Although Marshmallow Fluff is marketed and sold throughput the globe, it is still not available everywhere in the USA. Most of the sales are centred in New England, U.S. Durkee-Mower sells almost seven million pounds of the fluff per annum, and 50% of those sales happen in New England and part of New York.

It’s also worth noting that the sweet condiment has its own festival called “What the Fluff?” The festival occurs in Somerville, which is where the fluff was invented, every September and draws over 10,000 visitors. Shockingly, Durkee-Mower did not participate in the formation of the festival and never even attends.

How Can I Make Vegan Marshmallow Fluff?

Traditionally made marshmallow fluff contains egg white, making it unsuitable for vegans and people who are allergic to eggs. However, you can easily make a vegan marshmallow fluff at home.

Here are the ingredients you will need to make a vegan marshmallow fluff:

  1. 3 ounces aquafaba
  2. 3 tablespoons powdered sugar
  3. ¾ cup of vegan cane sugar
  4. 2 teaspoons vanilla
  5. ½ teaspoon cream of tartar

Aquafaba is a new discovery in the food industry. It is cooking liquid made from specific beans or legumes, like chickpeas or white beans. The liquid is whipped up to resemble the texture of the egg whites. Perhaps, the easiest way to derive aquafaba is by draining the liquid from a jar of chickpeas. Or, you could make it yourself by cooking some fried garbanzo bean.

AquafabaOpens in a new tab. has a neutral taste to it, and when it’s whipped it changes colour from tannish to pure white.

A vegan marshmallow made of the four ingredients mentioned above is super-easy to make. Take a bowl and mix the aquafaba liquid with cream tartar and vanilla. Use a stand or hand mixer to blend the components until they look like stiff peaks. That should take about 8 to10 minutes. After that, add in your two types of sugar and beat again till it dissolves. The final product should look glossy. That’s it! The vegan marshmallow fluff is tasty and can be combined with numerous pastries like bread, cookies, pancakes and pies.

Another delicious vegan marshmallow fluff can be made using the following ingredients:

  1. 100 ml aquafaba
  2. 150 g organic sugar
  3. 120 ml maple syrup
  4. 60 ml water
  5. ¼ teaspoon cream of tartar
  6. ¼ teaspoon salt

Open a can of chickpeas and extract the liquid into a measuring cup. The liquid is called aquafaba and you’ll just need 100 ml of it, the remainder can be used for other dishes that require egg whites. Given that the aquafaba is somewhat loose, simply simmer it in a saucepan on a medium heat until it decreases by about a quarter. Cool it in the fridge until it is ready for use.

When the aquafaba is ready, transfer it and the cream of tartar into a stand mixer and whisk until the mixture frothy. After that, blend the maple syrup, salt, sugar and water in a saucepan of a medium heat. Stir occasionally and using a candy thermometer measure the temperature of the mixture. When the temperature reaches 240F remove it from the heat.

Turn the stand mixer to its lowest setting and slowly start to drizzle the syrup into the mixture of the aquafaba and cream of tartar. Once all of the syrup has been added, change the mixer to a medium setting until it appears like the syrup is fully incorporated. After that, switch to the highest mixer setting until the mixture starts to look like marshmallow goo. At this point, add vanilla and blend in the mixture for an extra minute.

Finally, put the resulting marshmallow fluff into a clean container and refrigerate overnight. That will help in thickening the mixture. The homemade vegan fluff can be stored in the fridge for up to one week. The vegan marshmallow crème is fluffy, delicious and excellent for people who only eat a plant-based diet or anyone with an egg allergy. Meat eaters without any allergies can also enjoy the sweet dish.

What Recipes Can I Make Using Vegan Marshmallow Fluff?

You can use the vegan marshmallow fluff in the same way you would utilize traditionally store-bought fluff. Here are some ideas:

  1. Fluffernutter sandwiches: A fluffernutter sandwich is made by spreading peanut butter and marshmallow fluff between two slices of bread. The ingredients for this delicious recipe are gluten-free bread, a jar of peanut butter, and a batch of vegan marshmallow fluff
  2. Fluffernutter cookies: Here, the vegan marshmallow fluff is sandwiched between two cookies to make a delectable delight
  3. Fudge: a vegan marshmallow fudge can be made from granulated sugar, butter , evaporated milk, semi-sweet chocolate chips, marshmallow fluff and vanilla
  4. Frosting
  5. Whoopie pies
  6. Swiss cake rolls
  7. Rice Krispies
  8. Pancake topping
  9. S’mores by spreading the flour onto graham crackers coated in chocolate
  10. Cupcakes
  11. Sweet potato pie topping

Can Marshmallows Serve as a Substitute for Marshmallow Fluff?

Yes, marshmallows can be substituted for marshmallow fluff, but you will need to melt them first. Take a double boiler and add 16 large marshmallows for a single cup of fluff.

Traditional marshmallows contain gelatin, so the crème will stiffen up more than expected. Gelatin is an animal product. For those who are vegans, certain brands offer vegan marshmallows that are free of gelatin and gluten. Such brands include Dandies, Trader Joe’s, Ananda Foods, Suzanne’s Specialties, Freedom Confectionery, and Smucker’s.

Robert Van De Ville

Robert Van De Ville is a registered nutritionist, he earned his degree in nutrition from California State University. Now based in London UK. An author of the upcoming book, researcher and dedicated vegan activist.

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