Homemade Marshmallow Fluff

Ingredients

• 2 large egg whites, (cold)
• 1/4 teaspoon cream of tartar
• 1/4 cup + 2 tablespoons (75 grams) granulated sugar
• 1/2 cup (168 grams) light corn syrup*
• 1/4 cup (60 grams) water
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract

Steps

1. 1

   In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2–3 minutes.

2. 2

   Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers 245°F, about 6–8 minutes. Immediately remove from heat.

3. 3

   Turn the mixer to low speed and slowly but continuously add the hot syrup, pouring it between the side of the bowl and the whisk.

4. 4

   Increase speed to medium-high and beat until the mixture becomes very thick, glossy, and marshmallow-like, about 6–7 minutes longer. Add the vanilla extract and beat until combined.

5. 5

   Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.