Ingredients
Equipment
Method
- Step 1: Bloom the Gelatin: Sprinkle the gelatin evenly over the 1/4 cup of cool water in your largest mixing bowl. Stir briefly to wet all granules. Let it sit for about 5-10 minutes to soften into a gel.
- Step 2: Make the Sugar Syrup: Combine the granulated sugar, 3/8 cup water, and honey in a medium saucepan. Stir gently over medium heat until the sugar dissolves. Stop stirring once it boils. Boil steadily, using a candy thermometer, until the syrup reaches the "soft ball stage" (112–115°C / 234-240°F). Be extremely careful with hot syrup.
- Step 3: Combine and Whip!: Immediately remove the syrup from heat once it reaches the target temperature. Turn your mixer on to low speed over the bloomed gelatin. While the mixer runs, slowly and carefully pour the hot sugar syrup down the side of the bowl. Increase speed to high once all syrup is added.
- Step 4: Beat Until Fluffy: Beat on high speed continuously. The mixture will transform from a thin liquid to opaque, thicken, and become wonderfully fluffy and stretchy. This takes 5-10 minutes or longer. It's ready when thick, glossy, holds stiff peaks, and looks like marshmallow fluff.
Notes
For variations, swap vanilla extract for almond, peppermint, or coffee extract. Add 1/2 teaspoon of fresh lemon or orange zest during the last minute of whipping for a citrus twist. A pinch of fine sea salt (1/8 teaspoon) added with the sugar can enhance flavors. Add food coloring during the last minute of whipping for festive colors.
Use a candy thermometer and be patient with whipping time. Ensure equipment is clean and dry. Pour syrup slowly down the side of the bowl. Be extremely careful with hot sugar syrup.
Store in a clean, airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month (it may stiffen in the fridge).