Marshmallow Cream - Fluffy

By mariannefeldman

Recipe courtesy Wayne Harley Brachman

Ingredients

• 6 tablespoons water
• 1 1/4 cups light corn syrup
• 3/4 cup plus 1 tablespoon sugar
• 4 large egg whites
• Pinch salt
• Pinch cream of tartar
• 2 tablespoons vanilla extract

Preparation

Step 1

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.

In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla