Making marshmallow fluff, aka marshmallow cream, from scratch isn't something that most people think about making at home but it's a lot easier than you think. The flavor and texture of homemade marshmallow fluff just can't be beat and this recipe is made without corn syrup.
Place sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.
Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites to the bowl of your stand mixer (or a large bowl if using a hand mixer) along with the cream of tartar. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.
Increase the heat to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute.
Use immediately as desired or transfer to an airtight container and store up to a week.