Ingredients
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1/8 tsp kosher salt
- 2 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Preparation
Step 1
1. Stir together the sugar, corn syrup, water and salt in a small saucepan, over high heat. Bring the mix to a boil, stirring often, until it reaches 240 degrees on a candy thermometer. Be careful not to let the mix bubble over (turn the heat down if needed, but keep an eye on it) It might take longer than you think to get to 240 (averages 10 minutes). It may also seem stuck on 220 degrees for awhile, but it will get to 240.
2. While you are waiting for the mix to get to 240 degrees: Place 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 the egg whites whipped and ready to go (so that you will be able to drizzle the syrup into it). If the whites are whipping too fast, stop the mixer until the syrup is ready.
3. When the syrup reaches 240 degrees, reduce the mixer speed to Low and SLOWLY drizzle about 2 TBSP of syrup into the egg whites. Do NOT add more than 2 TBSP at a time, or the eggs will scramble!!! Continue to drizzle the syrup into the mix, until it is all gone.
4. Increase sped to medium-high and whip until the fluff is stiff and glossy, about 7 minutes. Don't try to speed the process up! Once whipped, add the Vanilla and whip for 2 more minutes.
**Use the Fluff immediately OR store in an airtight container up to 2 weeks, in the refrigerator