Marshmallow Fluff

Ingredients

• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/3 cup water
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Method

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar.

2. 2

   In a 2-quart saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Stir to dissolve the sugar, then stop stirring and let the mixture come to a boil.

   5:00 · Heat syrup to boiling
3. 3

   Boil the syrup, without stirring, until it reaches 240°F (soft-ball stage) on a candy thermometer, about 5 to 7 minutes.

   5:00 · Boil syrup to 240°F
4. 4

   Just before the syrup reaches temperature, begin whipping the egg whites on medium-high speed until soft, foamy peaks form.

   2:00 · Whip egg whites to soft peaks
5. 5

   With the mixer running on medium speed, slowly pour the hot syrup into the egg whites in a thin, steady stream, aiming for the side of the bowl to avoid the whisk splattering it.

6. 6

   Increase speed to high and whip until the mixture is thick, glossy, and holds stiff peaks, and the bowl is no longer warm to the touch, 6 to 8 minutes.

   6:00 · Whip to stiff, glossy peaks
7. 7

   Add the vanilla extract and whip for another 30 seconds to combine.

   0:30 · Mix in vanilla
8. 8

   Transfer the fluff to an airtight container or jar. Use immediately, or store at room temperature for up to 1 week.