Homemade Marshmallow Fluff

By JeffB

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon kosher salt
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla extract (or the seeds of 1 vanilla bean)

Preparation

Step 1

1. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring the mixture to a boil, stirring often, until the it reaches 240° F on a candy thermometer. Be careful not to let the mixture bubble over: Turn the heat down if you need, and keep a watchful eye over it.

2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. You want to have the egg whites whipped and ready to go, waiting for your syrup to be drizzled in.

3. When the syrup reaches 240° F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. If you add too much syrup at once, the whites will scramble. Slowly drizzle in the rest of the syrup, a bit at a time — seriously, do not do more than 2 tablespoons at a time.

4. Increase the speed to medium-high and whip until the marshmallow fluff is stiff and glossy, about 7 solid minutes. Don’t try to speed this process up! Add in the vanilla and whip 2 minutes more. Use the fluff immediately, or store it in an airtight container and refrigerate for up to 2 weeks.