Vegan Vanilla Marshmallow Fluff – Enter Aquafaba
This recipe is pretty darn amazing! Not just because it gives a vegan alternative to marshmallow fluff (something usually made with gelatin), but because it uses the liquid found in a can of chickpeas (which, let’s be honest, is commonly tossed out). This liquid is called aquafaba and it’s like magic. Whip it up and it will form stiff peaks like a meringue. The aquafaba has properties akin to egg whites and the taste is so similar, you probably won’t even notice the difference. That makes this the perfect Drought Friendly Recipe. And when you pair the fluff with the Drought Friendly Chocolate Peanut Butter Cookies and a slathering of some more peanut butter, you have a fluffernutter cookie sandwich that is knock ’em out of the park delicious. So, next time you open a can of chickpeas or other white beans (yes, you can use other canned bean brine!) reserve that liquid and whip up something deliciously cool.
Vegan Vanilla Marshmallow Fluff
Yield: 5 cups
½ cup garbanzo bean brine (the liquid from a can of garbanzo beans)
½ teaspoon xanthan gum
1/8 teaspoon kosher salt
½ cup organic powdered sugar
¼ cup water
¼ cup organic corn syrup
½ cup organic granulated sugar
1 teaspoon pure vanilla extract
Add the brine to the bowl of a stand mixer. Sprinkle over the xanthan gum and using a hand whisk, whisk vigorously until fully combined. Add the salt and powdered sugar and whisk vigorously until fully combined. Using the whisk attachment, turn the mixer to medium-high and let whisk until it looks like whipped meringue, white in color and holds a medium peak. Turn off the mixer.
In a small saucepan add the water, corn syrup, then the sugar. Place over medium heat and cook until an instant thermometer reads 240 degrees Fahrenheit.
Turn the stand mixer to medium speed and very slowly stream (the slower the better!) in the hot syrup aiming for the space between the whisk and the inside of the mixer bowl.
Add the vanilla extract, a few drops at a time, aiming for the space between the whisk and the inside of the mixer bowl.
Turn the mixer to high and mix for an additional minute.
Store in refrigerator.